Gluten Free Vegan Chocolate Coconut Cake Balls

We are having a baby shower today at work for a coworker who is vegan and gluten free.  We have enjoyed finding recipes for his birthday party and now for his baby shower…but sometimes these gluten free vegan recipes have some strange ingredients.

So when I volunteered to make his cake (which turned into cake balls because the vegan frostin recipes I found were weird), I wanted to find one that DIDN’T include 20 strange ingredients (i.e. tofu in a cake? Not happening with me. Neither is xanthum gum.  I mean, where do you find that in the grocery store?).  So I found this recipe, but I modified it just a bit because the gluten free flour I had on hand was coconut flour.
So here is my recipe for gluten free vegan chocolate coconut cake balls, adapted from the recipe at Oh She Glows.  They are yummy and pretty easy to make! They are a little drier than your typical frosting-laden cake ball, but they are yummy.  Not too sweet, but so decadent with the dark chocolate.  And the coconut flavor isn’t overwhelming, so if you don’t love coconut, give them a try anyway.

Chocolate Coconut Cake Balls (Vegan and Gluten Free)

Ingredients:

for the cake:

  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1/3 cup coconut oil
  • 1/2 tbsp pure vanilla extract
  • 1 cup sugar
  • 1.5 cups coconut flour
  • 1/3 cup cocoa powder, sifted
  • 1 tsp baking soda
  • 3/4 tsp salt
for the cake balls:
  • 1 can coconut cream (used about 1/2 – 3/4 can)
  • 2 bags grams non-dairy semi-sweet chocolate chips or dark chocolate
  • 1 tsp coconut oil, to thin out chocolate
  • toppings: sprinkles, nuts, coconut 

1.  Preheat oven to 350F and spray muffin tin.2. Stir the milk with the vinegar.  It makes vegan buttermilk.  Let it sit for a few minutes to sort of curdle (it’s a good thing)
3. Beat in the oil, vanilla, and sugar into the milk.
4. Add coconut flour, cocoa powder, baking soda, salt. Beat mixture until smooth. It was pretty dry, but a batter.
5. Fill cupcake tin 3/4 way with batter.  It was more cookie-like consistency, so I just packed it in. Bake cake at 350F for about 20-23 minutes, or until it seems dry. 
6. Crumble cakes into large bowl.
7. Mix in the coconut cream until it becomes moist enough to come together.
8. Shape dough into 1-inch balls (I use a scooper) and freeze the balls for 30-60 minutes.
9. Melt chocolate and coconut oil in the microwave.  30 seconds, stir, repeat. Dip the balls into the chocolate with a fork and swirl around until fully coated. Use a fork and sort of shake the extra chocolate off.  Place them on parchment paper to set. If you want toppings, while they are still wet, sprinkle with chopped nuts, coconut, or sprinkles.

Enjoy! 


Comments

  1. Vegan AND GF?!??! He must love eating carrots!! But these do sound really yummy!

  2. I’ll be trying my hand at Gluten-free baking after we finish Whole30 in February. Should be interesting!

  3. There were great as all the food you Cook!!! loved them

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