Valentine’s day’s just a hop, skip, and a jump away y’all, and I’ve got the absolute best sweet indulgence for ya! ‘Tis Vegan Chocolate Raspberry Cake Pops.
Truth be told, the term cake pops doesn’t ‘xactly sum up their deliciousness. The rich and fudgy chocolate cake center’s dipped in smooth dark chocolate then sprinkled with vibrant dehydrated raspberry!
The velvety bitter sweet chocolate paired with tangy raspberries is like a dance off in dessert paradise! And honey, these cake pops ain’t just a hootenanny for your taste buds, they’re as cute as a button to boot!
I could go on jawin’ about how dang good these are but reckon y’all don’t need no more persuadin’.
To steer clear of using plastic sticks, y’all can purchase recyclable paper and wooden cake pop sticks online or use colourful paper straws like little ole me did!
If you whip up this recipe at home make sure to tag your photo #myvibrantkitchen on Instagram. I get a kick outta seein’ all your lovely recreations. And don’t you forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox.
Vegan Chocolate Raspberry Cake Pops Recipe
Preparation Time
Preparation: 30 minutes
Cooking: 45 minutes
Total time: 1 hour and 15 minutes
Servings
Makes 20 cake pops
Ingredients
- 320 g white all purpose flour
- 150 g cocoa powder
- 200 g white caster sugar
- 1 Tbsp baking powder
- Pinch of salt
- 475 ml coffee
- 180 ml vegetable oil
- 1 Tbsp white wine vinegar
- 1 tsp vanilla extract
- 200 ml coconut milk
- 600 g dark chocolate (200 g for ganache & 400 g for chocolate coating)
- 25 g dehydrated or freeze dried raspberry powder
Instructions
- Brew a large mug of fresh coffee (475 ml) and set it aside to cool.
- Pre-heat the oven to 180˚C.
- For the chocolate cake add the flour, cocoa powder, sugar, baking powder and salt to a big mixing bowl and whisk until combined.
- Add the coffee, oil, vinegar and vanilla extract to the mixing bowl and stir until you have a smooth batter without any lumps.
- Transfer the batter to a greased, loose bottom cake tin and bake the cake for 40 to 45 minutes until a toothpick comes out clean.
- Let the cake cool fully before removing it from the tin. Use a fork or your hands to break the cake into fine crumbs.
- For the ganache bring the coconut milk to a boil. You can either do it in a sauce pan on the hob or simply in the microwave using a microwave save bowl. Pour the hot coconut milk over 200 g of the the chopped dark chocolate and let it sit for 3 minutes. Use a fork or spoon and stir the mixture until you have a smooth and glossy ganache.
- Pour the ganache over the cake crumbs and mix until combined well. Pop the mixture in the fridge for 10 minutes then use your fingers and palms of your hands to form smooth cake balls. Repeat until you’ve used up the cake crumb mixture.
- Push the cake pop sticks (or paper straws) in the middle of the cake balls and place them on a big plate and let them set in the fridge for 10 minutes.
- Meanwhile melt the remaining 400 g of chocolate over a water bath (also called Bain-marie). Dip the cake balls into the melted chocolate, let any excess chocolate drip back into the bowl.
- Sprinkle the cake pops with the raspberry powder.
- I filled cups with dry popping corn to stick my cake pops in to dry. Enjoy!
If you’ve enjoyed some of my other dessert recipes, then I encourage you to try out a few more. You might find yourself indulging in my Vegan Candied Almond Whipped Chocolate Truffles recipe.
They’re a delightful combination of sweet and crunchy that will satisfy any chocolate craving. If cupcakes are more your style, then give my Vegan Chocolate Peanut Butter Cupcakes recipe a go.
They’re utterly delicious and super easy to make. For cake lovers, I’ve got the perfect treat: my Vegan Brooklyn Chocolate Blackout Cake recipe. It’s rich, it’s decadent, and it’s 100% vegan!
Last but not least is my Easy Vegan Aquafaba Chocolate Mousse recipe. It’s light, fluffy, and absolutely divine. No matter which one you choose to make first, you won’t be disappointed!
