Wednesday, October 8, 2014

Vegan Gluten Free Chocolate Cake Truffles

No matter the day or the mood, I want chocolate. I want chocolate for breakfast, lunch, and dinner. I want chocolate on a boat, I want chocolate with a goat, in a house with a mouse, I want chocolate here and there, I want it everywhere!

All that being said, I do like to spread the wealth. What is chocolate without a friend to share it with? These chocolate cake truffles are the perfect bite, enough to go around. And what's more, your friends can help you decorate them too!

Vegan GF Chocolate Cake Truffles
Inspired by Oh-She-Glows Chocolate Cake Balls
Makes ~28 cake balls

Cake Ingredients:
1/2 cup Soy Flour (non-gmo, organic)
1/2 cup Corn or Oat Flour
1/2 cup Tapioca or Glutinous Rice Flour
1/3 cup cocoa powder, sifted
1/2 cup unrefined raw cane sugar or 45 drops of Stevia Extract
1 tsp baking powder
1/2 tsp fine sea salt
1 cup non-dairy milk
1 tbsp apple cider vinegar
1/3 cup neutral oil
175 grams of semi-sweet chocolate or dark (I mixed semi-sweet with 85% dark chocolate)

Preheat the oven to 350F (180C). Measure out all the dry ingredients into one bowl, making sure to mix with a wooden spoon to combine and de-clump everything. Then add the vinegar, oil, and milk, mixing after each. When everything is combined, pour the batter into a 11" x 7" (28 x 18 cm) baking pan/dish and bake for approximately 35 minutes (the top should spring back but the center should be a tad moist, the key to the cake sticking).

Take out of the oven and let cool in the pan until the pan is warm enough to handle with bare hands. Release the cake into a bowl and crumble apart with your hands. Form about 28 uniform balls.
Place them on a plate and let chill in the refrigerator for 1 hour.

10 minutes before taking the plate out, melt the chocolate. You can use the bain-marie method, breaking chocolate into a bowl or pot placed over another pot filled with water (being careful not to let the water and top bowl touch). Place on the stove and let the water boil while the steam melts the chocolate. You can also microwave the chocolate in 30 second intervals, making sure to stir each time so nothing burns.
Prepare a baking tray with parchment paper, then prepare your toppings. Nuts, cocoa powder, shredded coconut, dried/candied fruit are all good options.

Take the balls out and immerse each one in chocolate, only doing a few at a time. Once the ball is evenly coated, fish it out with a fork and let the excess drip off. Place onto the parchment paper. Now you can choose to decorate as you go along or do it after you've dipped everything in chocolate. The key is to do it before the chocolate cools and hardens.

After everything is decorated and to your liking, place the tray in the fridge and let cool until the outer shell hardens. Guten Appetit!

1 comment:

  1. You sound like my kind of girl with everything chocolate! ;-) I'm pretty sure I could eat these gorgeous truffles everyday anytime of the day too!