1 ½ cups gluten-free flour blend
1 cup granulated sugar
½ cup cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup coconut oil, melted
1 cup almond milk
1 tsp vanilla extract
¼ cup almond or peanut butter (optional for creaminess)
Preheat the oven to 175°C/350°F.
Grease a baking pan.
In a bowl
combine dry ingredients.
Whisk the wet ingredients in another bowl.
Mix the dry and wet ingredients together until smooth.
Fill pan with batter;
bake for 25 to 30 minutes
or until a toothpick inserted into the center comes out clean.
After allowing it to cool
break the cake into a bowl.
To make a dough
stir in a small amount of icing or almond butter.
Roll into balls
place sticks in
and refrigerate for half an hour.
Dredge in vegan frosting or chocolate that has melted
then set.