Have you already started your countdown for Christmas? Because we're keeping track of the days and are excited to share another Christmas recipe with you! These Rudolph Gingerbread Cake Pops are gluten and dairy free and made with our original dairy free chocolate buttons. They are a fun vegan Christmas chocolate bake that makes great edible gifts.
Rudolph cake pops are perfect for afternoon baking with kids or if you're having a Christmas party. They have the charisma of lollipops and kids will enjoy helping you to prepare and decorate this festive dessert.
Rudolph Gingerbread Cake Pops: The Epitome of the Holiday season
Rudolph’s red candy nose, the frosting and the jolliness around are what Christmas is all about. Not only do the cake pops look adorable on the Christmas table but they also make the perfect party gifts if you add them to small treat bags.
They are super fun to make and they taste delicious with Push Chocolate vegan buttons.
Using Push Original Dairy Free Chocolate Buttons
Those reindeer cake pops are sure to delight your family and guests. But what makes them so Christmassy? The secret: our original dairy free chocolate buttons.
If you are concerned that the cake pops won't taste the same if you use vegan chocolate, don’t be! We use rice powder to create the creamy taste of milk chocolate. The chocolate buttons are not only incredibly nutritious but also exquisitely tasty (ask our fans!)
Push original chocolate buttons have been certified by The Vegan Society. They are free from:
Dairy
Palm oil
Nuts
14 major allergens
Artificial flavourings, sweeteners and colourings
The vegan chocolates also contain 43% less sugar than any other vegan chocolate brands in the UK.
What’s Christmas without Rudolph? The red nosed reindeer will be a great add-on to your Christmas event and cake buffet. Ho-ho-ho! It’s time to make magic in your kitchen now – Rudolph’s luminous red nose is going to guide you all the way. Tag us @pushchocolate on Instagram if you give the recipe a try. We wish you all a very Merry Christmas.
Pre – heat an oven to 180 degrees. Line and grease a 20cm round cake tin.
In a large bowl, whisk together the flour, cornflour, baking powder, sugar, salt, vanilla and spices.
In a jug, whisk together the milk, oil and apple cider vinegar.
Mix the wet ingredients into the dry, until just combined.
Pour the cake batter into the cake tin. Place into the pre – heated oven and bake for 22 minutes or until a skewer comes out clean when inserted in the middle.
Once baked, set aside to cool.
Frosting
Add the room temperature butter to a medium sized bowl and whip using an electric whisk on a medium speed until smooth.
Add the icing sugar and continue to whip but on a low speed, until combined.
Make the Cake Pops
Add the cake to a blender cup and blitz until you get cake crumbs.
Add these to the frosting and mix to combine.
Roll the mixture into 16 x 30g balls and place on a tray lined with greaseproof paper. Refrigerate for 90 minutes to set.
Chocolate Glaze
Place the Push Chocolate buttons and coconut oil in a microwave proof bowl and heat on high in 20 – 30 second bursts until melted, stirring throughout. Allow to cool a little.
Take the cake pop balls from the fridge and push a lolly stick into the centre of each one, before using a spoon to coat each cake pop ball in melted chocolate. (top tip, prop the cake pops in a block of Styrofoam to allow them to set standing up).
Place each one back on the lined tray, adding 2 edible eyes, a red nose and pretzel antlers to each before placing in the fridge again to set for 1 hour.
