Vegan chocolate cake balls

I was on the dreaded vegan desert for Christmas lunch. All I can say is thank the Lord for OhSheGlows!

I made these amazing vegan chocolate cake balls. They were moist, tasty and small enough to eat in a mouthful. So yummy in-fact, even those ‘not so inclined’ to vegan food were going back for seconds!  

This recipe is taken from the OhSheGlows website. 

To make the cake you will need: 

  • 1 cup almond milk 
  • 1 tbsp apple cider vinegar 
  • 1/3 cup grapeseed oil (or other light-tasting oil of choice)
  • 1/2 tbsp pure vanilla extract 
  • 1 cup organic cane sugar (or unrefined sugar like coconut sugar) 
  • 1.5 cups flour, sifted
  • 1/3 cup cocoa powder, sifted 
  • 1 tsp baking soda 
  • 3/4 tsp fine grain sea salt 


To make the balls you’ll need: 

  • 1 can full-fat chilled coconut milk 
  • 200-225 grams non-dairy semi-sweet chocolate chips or dark chocolate 
  • 1 tsp coconut oil, to thin out chocolate 
  • toppings: shredded coconut, chopped nuts, sprinkles, etc 



1. Chill can of coconut milk overnight in the fridge. Preheat oven to 350F and spray a muffin tin with oil. You can also bake a whole cake instead of cupcakes, but the cooking time will likely be longer.

2. In a large bowl, stir the milk with the apple cider vinegar. Let it sit for a few minutes to curdle – this makes vegan buttermilk. 

3. With an electric beater, beat in the oil, vanilla, and sugar into the almond milk mixture. 

4. Add the dry ingredients (flour, cocoa powder, baking soda, salt). Beat mixture until smooth. 

5. Evenly distribute the batter among the cupcake tin. I like to use an ice cream scoop with a spring release button. Bake cake at 350F for about 20-23 minutes, or until the cake springs back when touched. 

6. Cool cupcakes for 5 minutes in the tin and then carefully transfer to a cooling rack for another 10 minutes. Crumble cake into a large bowl. 

7. Scoop out coconut cream from the can. Add a little bit of cream at a time to the crumbled cake and mix it in with your hands. You will only need to use enough to make it come together (I used about 1/2 – 3/4 cup coconut cream) and you don’t want to oversaturate the cake with cream. 

8. Shape dough into 1-inch balls and freeze the balls for 30-60 minutes until firm. 

9. Melt chocolate and coconut oil in a small pot over lowest heat. When 2/3 of the chips are melted, remove from heat, and stir until chips are melted. Dip the balls into the chocolate with a fork and swirl around until fully coated. Tap off excess and transfer to a cooling rack so the chocolate can drip off (put paper towel underneath). Sprinkle with chopped nuts, coconut, or sprinkles. Transfer to fridge or freezer until the chocolate is set. Store in the fridge until ready to enjoy.

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