Vegan Cauldron Cakes
Delicious cauldron cakes filled with a creamy hot chocolate filling, and coated with a thin and crispy chocolate shell! Vegan and gluten-free!
Ingredients
Cream Filling
- 1/2 cup almond milk
- 1 tbsp cornstarch
- 2 tbsp cacao powder
- 1 tbsp maple syrup
- 1/4 cup coconut cream
- 1 tbsp praline paste (optional, adds a caramel flavor)
Cakes
- 2 tbsp ground flax seeds
- 6 tbsp water
- 2/3 cup oat flour
- 2/3 cup almond flour
- 1/2 cup cacao powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut sugar
- 1/2 cup applesauce
- 1/2 cup pumpkin puree
- 2 tbsp oil
- 2 tsp almond milk
- 1 and 1/2 cup chopped dark chocolate for dipping
Green Pearls
- 2 tbsp tapioca pearls
- 1-2 drops pandan extract
Instructions
Cream Filling
- To a saucepan, add the almond milk, cornstarch, cacao powder, maple syrup, coconut cream, and praline paste if using. Whisk to dissolve the cornstarch and cacao powder.
- Heat over medium heat, whisking constantly, until the mixture thickens. Remove from heat, transfer to a bowl and cover with plastic film to touch. Refrigerate for at least 2 hours.
Cakes
- Preheat oven to 350°F (175°C).
- Prepare the flax eggs: in a small bowl, whisk together the ground flax egg and water. Let it sit for 5 minutes.
- In the meantime, add the oat flour, almond flour, cacao powder, baking powder, salt, and coconut sugar to a large mixing bowl. Whisk until combined.
- Pour in the flax eggs, apple sauce, pumpkin purée, oil, and almond milk. Stir using a wooden spoon until well combined. Divide the batter between the 6 cavities of a silicon muffin pan, filling each cavity to the 4/5. Try to make the top smooth, this will result in a nicer shape after baking.
- Bake for about 25 minutes, or until the centers are set. Remove from the oven and let cool completely before removing from the pan.
Assemble
- Melt the dark chocolate over a double boiler. (You can temper the chocolate if you want crispy and shiny shells.)
- Using a small piping bag, draw some circles for the handles, and straight lines for the sticks on a piece of parchment paper. If you don't have a piping bag, you can use a spoon.
- Now, flip your muffins upside down. Prick one with a fork. Using a large spoon, drizzle the melted chocolate all over the muffin, except the flat top. I found this way to work better than simply dipping, which can sometimes result is losing the muffin inside the whole bowl of melted chocolate.
- Transfer the dipped muffins to a large plate lined with parchment paper and let cool completely. If you room temperature is warm, you can transfer the cakes to the refrigerator.
- Once the chocolate has set, use a small and sharp knife to carve the inside of each cake. Fill each one with chocolate cream to the top.
- Using melted chocolate, stick the handles and feet (I used chocolate chips) to each cauldron cake. Since your cakes will be cold the chocolate should set quickly.
- Now for the green pearls, bring a small pot of water to a boil. Once boiling, add the tapioca pearls and the pandan extract. Cook for about 5 minutes, or until the pearls are tender. Drain and transfer to a small bowl. Add one more drop of pandan extract and mix to combine.
- Top each cauldron cake with about 1 tbsp of green pearls and enjoy! These cakes are better chilled, so keep them in the refrigerator. Cauldron cakes will keep for up to 3 days.
Notes
Calories don't count in the Wizarding world.