Using one of my new favourite releases from Unicorn Superfoods - their gingerbread latte! I’ve been loving their new range of lattes and this one has got to be my favourite out of the three (other flavours include Pumpkin Spice and Toffee Coconut) These little cake pops are the best treat to take on the go and are a firm family favourite!
- GINGERBREAD CAKE POPS -
- 3/4 cup oat milk
- 3/4 cup vegan butter
- 1 3/4 cups self-raising flour
- 1/2 tsp baking powder
- 1 1/4 cup caster sugar
- 3 tbsp Unicorn Superfoods gingerbread latte
- 2 tsp cinnamon
- 2 tsp ginger
- 2 vegan eggs
- 1 tsp vanilla
- 200g chocolate chips
- 1 tsp coconut oil
- sprinkles!
1. Preheat the oven to 200c and line an 8x8 baking tin.
2. Add the butter and milk to a saucepan on low heat. Melt the butter completely and stir to combine.
3. In a large mixing bowl, combine the flour, baking powder, sugar, gingerbread latte, cinnamon and ginger.
4. Pour the wet ingredients into the dry ingredients and mix until completely smooth.
5. Add the vegan eggs and vanilla extract and mix again.
6. Pour the mixture out into the prepared baking tin and place it in the oven for 25 minutes.
7. Allow the cake to cool for at least 30 minutes before using your hands to crumble the cake into a bowl. The cake will be mouldable, so roll the mixture into 18 balls.
8. Pour the chocolate chips into a microwave-safe bowl and add the coconut oil. Melt the chocolate in 30-second bursts and mix in between.
9. Coat each ball with the melted chocolate and finally decorate with some sprinkles! Place in the fridge to allow the chocolate to set & store them in the fridge for up to a week.
- 3/4 cup vegan butter
- 1 3/4 cups self-raising flour
- 1/2 tsp baking powder
- 1 1/4 cup caster sugar
- 3 tbsp Unicorn Superfoods gingerbread latte
- 2 tsp cinnamon
- 2 tsp ginger
- 2 vegan eggs
- 1 tsp vanilla
- 200g chocolate chips
- 1 tsp coconut oil
- sprinkles!
1. Preheat the oven to 200c and line an 8x8 baking tin.
2. Add the butter and milk to a saucepan on low heat. Melt the butter completely and stir to combine.
3. In a large mixing bowl, combine the flour, baking powder, sugar, gingerbread latte, cinnamon and ginger.
4. Pour the wet ingredients into the dry ingredients and mix until completely smooth.
5. Add the vegan eggs and vanilla extract and mix again.
6. Pour the mixture out into the prepared baking tin and place it in the oven for 25 minutes.
7. Allow the cake to cool for at least 30 minutes before using your hands to crumble the cake into a bowl. The cake will be mouldable, so roll the mixture into 18 balls.
8. Pour the chocolate chips into a microwave-safe bowl and add the coconut oil. Melt the chocolate in 30-second bursts and mix in between.
9. Coat each ball with the melted chocolate and finally decorate with some sprinkles! Place in the fridge to allow the chocolate to set & store them in the fridge for up to a week.
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