Gingerbread Cake Truffles

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theveganroadie
thedustinharder
veganroadie
Dustin Harder

These are a variation of the Gingerbead Cake Pops David and I used to make many years ago. We would make them and sell them at vegan markets in NYC. I wanted to do a version that avoided the muss and fuss of the lollipop sticks, and here it is! Moist gingerbread cake rich in flavor and spiced with gingerbread coated in white chocolate and topped with vegan sprinkles, if you like. These are sure to become a holiday favorite! These are a variation of the Gingerbead Cake Pops David and I used to make many years ago. We would make them and sell them at vegan markets in NYC. I wanted to do a version that avoided the muss and fuss of the lollipop sticks, and here it is! Moist gingerbread cake rich in flavor and spiced with gingerbread coated in white chocolate and topped with vegan sprinkles, if you like. These are sure to become a holiday favorite!

Makes: 40 truffles

Serving size: 1 truffle

subheading: Cake Truffles:

1 tablespoon apple cider vinegar

¼ cup unsweetened soy milk

1 ½ cup all-purpose flour or gluten free 1 to 1 baking flour

⅔ cup organic cane sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon salt

½ cup molasses

¼ cup canola oil

½ cup unsweetened applesauce

Vegan sprinkles or edible dust (optional)

subheading: Frosting:

½ cup non hydrogenated shortening

2 cup powdered sugar, sifted

1 teaspoon vanilla extract

2 tablespoons non dairy milk or non dairy creamer

subheading: White Chocolate Coating:

1 (8 ounce bag) vegan white chocolate chips (I use King David Kosher)

1 tablespoon refined coconut oil, as needed

Directions at theveganroadierecipes.tumblr.com

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