You will need:
1 cup plant milk
1 tbsp apple cider vinegar
2 cups flour
1 1/2 cup sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup canola oil
2/3 cup applesauce
1 tbsp vanilla extract
1 cup boiling water
1 tub (16 oz) vegan chocolate frosting
1 - 2 cups dairy-free chocolate chips, melted
Optional: chocolate sprinkles
Preheat oven to 350 degrees Fahrenheit and grease two 9-inch cake pans.
Make your vegan buttermilk by mixing plant milk with apple cider vinegar. Set aside for about 10 minutes to curdle.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add curdled vegan buttermilk, oil, applesauce and vanilla extract to dry mixture. Use a hand mixer to beat the mixture until thick and well combined.
Gradually add the cup of boiling water while continuing to beat the mixture. The batter may appear a bit think but this is exactly the consistency we want for cake pops!
Divide the batter between two cake pans and bake at 350 degrees for about half an hour.
Allow the cakes to cool completely before transferring them to a large mixing bowl along with the 16 oz of chocolate frosting.
Use a spatula to stir the mixture until it is thick and doughy.
Roll the cake pop dough into 1 tbsp balls.
Dip each cake pop into melted chocolate until completely coated.
Garnish with chocolate sprinkles if desired.
Refrigerate for at least 2 hours before serving. Recipe makes about 24 cake pops.