Gingerbread Cake Pops

Makes Five Cake Pops


4 heaped tbsp oat flour

30g vegan vanilla protein powder

1 tsp baking powder

Pinch of salt

3 tbsp sugar

1 tbsp almond butter

Sprinkle of each: cinnamon, nutmeg, ground ginger, ground cloves

100ml plant drink

1 tbsp vinegar

2 tbsp natural cheese spread or natural almond yog

150g vegan chocolate of choice


Mix all the dry ingredients well in a medium bowl, add the water bit by bit until you start to get a cake batter consistency

Add the vinegar and almond butter and mix well

Add the mixture to the microwave for 3 minutes, or until risen and cooked through

Leave to cool for ten mins, then break into breadcrumbs using a spoon or fork

Leave to cool for a bit longer, then mix through the almond spread or yog until it is fully incorporated

Divide into five, then wet your hands and roll them around to form a ball with no loose crumbs around the outside

Melt the chocolate and roll each ball in it, one at a time

Sprinkle with sea salt and leave to set in the fridge on a lined baking tray

Keep in the fridge for up to 5 days