Allergy Kitchen

Allergy free chocolately fun by River (talented 5-year old baker)



Chocolate Cake Pops
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For the cake
  1. 2 tablespoons ground flaxseed
  2. 4 tablespoons water
  3. 1 cup flour
  4. 1/3 cup plus 2 tablespoons cocoa
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. Pinch of salt
  8. 1/2 cup sugar
  9. 1/3 cup coconut oil
  10. 1/2 cup rice milk
  11. 1/2 cup boiling water
For the icing
  1. 10 ounce bag enjoy life mini semi sweet chocolate chips
  2. 2 teaspoons coconut oil
  1. For the Cake
  2. Prepare flax gel first: Mix flaxseed meal and 4 tablespoons of water in a small bowl and let stand for five minutes.
  3. Combine dry ingredients in a large bowl. Add coconut oil, rice milk, vanilla extract, and flax gel. Mix well by hand or with and electric beater for about two minutes. Stir in boiling water and mix well.
  4. Pour into a Ziploc bag, sealed, and cut a small slit in one corner. Pipe into cake pop mold and cook for about five minutes. Gently remove and put in freezer for about 15 minutes.
  5. 10 ounce bag enjoy life mini semi sweet chocolate chips
  6. 2 teaspoons coconut oil
  7. For the Icing
  8. Combine in a narrow bowl or narrow glass in microwave for about 30 seconds to a minute. Stir until melted and smooth.
Putting it together
  1. Take cakes out of the freezer, dip the end in the chocolate mixture, insert into cake, and dip the entire thing into the chocolate mixture. Allow extra chocolate to drip off. Decorate with sprinkles or refrigerate immediately for about 15 to 20 minutes until set.
Allergy Kitchen


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