• Angelica Larsson

Chocolate cake pops | Vegan

Hello my lovelies and welcome back! Today we are making chocolate cake pops yeah you might have noticed a theme this month. We are keeping it popping!

This chocolate cake recipe is one I love and use on the regular. It's so packed with chocolate and perfect for a chocolate treat such as this.



What you need for chocolate cake:


125g melted chocolate

3 3/4 dl (1 1/2 cups) flour

1 3/4 dl (0.7 cups) sugar

1 3/4 dl (0.7 cups) vegan yoghurt

1 3/4 dl (0.7 cups) cold coffee

1 1/4 dl (0.5 cup) aquafaba

1 1/4 dl (0.5 cup) vegetable oil

1/2 tbsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla powder



What you need for chocolate buttercream:


200g butter

150g aquafaba

125g chocolate

3 dl (1.2 cup) sugar

2 tsp vanilla sugar


What you need for chocolate coating:


200g white chocolate

Chocolate dye for marbled effect


Preheat the oven to 175°C (350°F)


In a bowl add aquafaba and sugar, mix it until it looks nice and fluffy we want stiff peaks. Set aside for now.


Using a different bowl add the flour, baking soda, baking powder, vanilla powder and salt. Give it a nice mix until combined. Now add the melted chocolate, oil and coffee and mix until combined. Now add the yoghurt and mix that in and then gently fold in the aquafaba.



Pour it into a spring form and pop into the middle of the oven for 45min to an hour. Check it with a pick at the centre if it comes out clean you are good. Allow the cake to cool and we will begin to make our buttercream.



In a small pot add the chocolate over medium high heat until it's melted.


Whisk sugar and aquafaba until you get stiff peaks and then add butter little by little while whisking once it looks combined add the melted chocolate and give it a whisk until smooth.


Now crumble the cake into a bowl and using our hands add the buttercream and again use your hands to mix the cake

together until it looks combined and can easily create balls.


I prefer using an ice cream scoop to create my balls as even as possible, use your hands to shape them and stick them onto lollipop sticks or paper straws. Rinse and repeat, try and have the pops standing upright.


Now for our drip coat chop the chocolate and transfer it into a heat proof bowl and pop into a pot with water, bring to heat and set aside once the chocolate has begun melting. Divide the chocolate if you want to colour it for a marbled colour effect.

Dip each cake pop into the chocolate and allow to dry in the fridge.


Decorate with dyed chocolate.

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