Lemon Cake Pops with Dark Chocolate and Freeze Dried Raspberries
Ingredients
- Cake - 250g vegan butter/margarine
- - 240g sugar - 2 packages vanilla sugar - peel and juice from 1 lemon (organic!) - 2 tbsp soy flour - 400g flour (all purpose/wheat/spelt)
- - 200 ml plant milk
- - 1 tsp apple cider vinegar - 1/3 tsp baking soda
- - 1 1/2 tsp baking powder
- - one pinch of salt
Preparation
Preheat oven to 180°C upper-/lower heat 1
Mix sugar, margarine salt and apple cider vinegar 3️⃣ Mix flour + baking soda & powder, and salt in a separate bowl 4️⃣ Mix everything together (+ plant milk)
Spread on a baking sheet ( prepared with paper)
To make the cake pops crumble the cake and mix with ~ 80-100g vegan margarine or cream cheeze ? Form little balls, place them in the fridge for ~30min and cover them with melted dark chocolate
