Ingredients
For the cake
- 300ml coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla essence
- 150g olive oil spread (you can use any spread e.g. sunflower)
- 3 tbsp sweet freedom chocolate sauce (you can use maple/agave syrup instead)
- 320g plain flour
- 180g caster sugar
- 4 tbsp cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
For the frosting
- 70g sunflower/olive spread
- 140g icing sugar
- Dash of water
For the coating
- 200g dark chocolate
- 1 tbsp coconut oil
Method
- Preheat the oven to 180c and spray a 2 cake tins with a little bit of spray oil to grease
- Combine the milk, apple cider vinegar and vanilla essence
- On a low heat, melt the olive oil spread with the chocolate sauce. Once melted, pour the into the milk and set aside
- Sieve the flour, baking powder, baking soda and cocoa powder into a bowl then add the sugar
- Pour the liquid mixture into the flour mixture and stir to mix well
- Divide the cake mixture into the two cake tins and place in the oven for 30 minutes, or until a skewer comes out clean (it may take up to 45 minutes depending on your oven)
- Remove from the oven and allow to cool in the tins for 10 minutes, before transferring to a wire rack to cool completely (you can refrigerate the cake once cool and continue with the next steps once you’re ready)
- In the meantime sift icing sugar into a bowl then stir in the butter. Add a little water to make it more manageable.
- Break up the cake into crumbs then stir in the frosting mixture. Using a handful of cake roll out balls and place on a lined baking tray.
- Once all the cake has been rolled into balls, freeze for 10-15 mins to firm
- Melt the chocolate and coconut oil in the microwave and remove cake pops from the freezer
- Dip each cake pop into the chocolate mixture then transfer back to the baking tray. Sprinkle over sugar decorations
- Freeze for another 30 mins then transfer to tupperware. Store in the fridge. Enjoy!