Vegan cake pops

Ingredients for 1 servings:

• 150 g wholemeal wheat flour or wholemeal spelt flour
• 20 g soy flour
• 2 tsp cream of tartar baking powder
• 120 g whole cane sugar
• 1 pinch of sea salt
• 80 g oat milk (oat drink), unsweetened
• 80 g margarine, vegan
• 3 tbsp cocoa powder (organic), unsweetened
• 200 g dark chocolate coating, vegan
• 50 g desiccated coconut or
• 50 g banana chips, unsweetened, chopped or
• 90 g cranberries, dried, chopped or
• 60 g nuts, unsalted, chopped

Instructions

Working time approx. 2 hours; Rest time approx. 20 minutes; Cooking/baking time approx. 24 minutes; Total time approx. 2 hours 44 minutes

makes about 20 cake pops

You will need a silicone cake pop mold and wooden skewers. Preheat the oven to 180°C (top/bottom heat). Thoroughly combine the two types of flour with the baking powder, sugar, and salt. Add the oat milk and margarine and mix everything with a hand mixer until you have a smooth, but not completely runny, batter. Pour half of the batter into the silicone mold. Mix the other half with the cocoa powder and add a little more oat milk, if needed. Then pour the remaining batter into the silicone mold. Bake the cake pops for 22-24 minutes (varies depending on the oven) on the middle rack. Let them cool in the silicone mold for a few minutes. Carefully place the balls on a plate and place them in the refrigerator or even the freezer for a few minutes. Then you can skewer them on the wooden skewers. Melt the chocolate in a double boiler and dip and turn each ball in it. Use a silicone spatula (or teaspoon) to spread the icing evenly and scrape excess chocolate back into the pan. Immediately roll the cake pops in your favorite topping! The cake pops taste best chilled.