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Vanilla Cake Truffles

Kasia
Gluten-free, Dairy-free, Nut-free, Soya-free, Vegetarian
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Assembly Time 1 hour
Course Dessert, Snack
Cuisine American, British, European
Servings 43 Truffles
Calories 188 kcal

Equipment

  • Oven
  • Mixing Bowl x2
  • Mixing spoon
  • Greaseproof Paper
  • Whisk
  • 20cm cake tins x2 (or square baking tins)
  • Cling film/non-stick surface
  • Large tray x2
  • Wire Cooling Rack
  • Small scoop
  • Microwave/Bain-Marie
  • Fork x2

Ingredients
  

For the cake crumb

  • 185 grams Dairy-Free Butter Recommendation: Stork baking block
  • 4 large Eggs
  • 80 ml Dairy-free milk Recommendation: Coconut or GF oat
  • 1/2 tsp Salt
  • 1.5 tsp Vanilla Extract
  • 200 grams Gluten-free Self-raising Flour
  • 185 grams Caster Sugar
  • 3/4 tsp Xanthan Gum
  • 1 tsp Baking Powder

For the buttercream binding

  • 170 grams Dairy-free butter
  • 2 tsp Vanilla Extract
  • 330 grams Icing Sugar

To coat and decorate

  • 250 grams Vegan Milk Chocolate
  • 100 grams Vegan Dark Chocolate
  • 1 tbsp Dairy-free Butter
  • 50 grams Vegan White Chocolate

Instructions
 

To create the sponge cake

  • Pre-heat oven to 180°C (conventional) or 160°C (fan)
  • Mix all of the dry ingredients in a bowl
  • Create a well in the centre of the dry mix and add the eggs
  • Mix until the eggs and dry ingredients together
  • Add the wet cake ingredients to the bowl and whisk until there are no lumps and it is fully combined
  • Line two cake tins/baking dishes with greaseproof paper
  • Pour the cake batter evenly between the two tins
  • Bake for 30-35 minutes (until light and golden)
  • Remove from the oven and allow to cool in the cake tins for about 20-30 minutes
  • Remove the sponge from the cake tins and allow to cool completely on a wire rack

To create the buttercream

  • In a bowl, beat together the icing sugar and butter until combined into a thick but smooth cream (this will take a few minutes)
  • Add in the vanilla extract and mix in well

Creating the sponge and buttercream truffles

  • Line a large tray and set aside
  • Crumble the vanilla sponge into a large mixing bowl (either using your hands or a food processor)
  • Add the buttercream to the sponge crumbs and mix together using a spoon until it is fully combined
  • Use a scoop to take portions of the cake truffle mixture and create balls using the palms of your hands
  • Place these, one by one, onto the lined tray
  • Pop into the fridge, for about 15 minutes, to set slightly (this makes them easier to handle when decorating but will not dry them out)

To coat/decorate the truffles

  • Melt the dark and milk chocolate and butter, in a bowl, using either a microwave (in short bursts, mixing intermittently) or using the Bain-Marie method
  • Add the cake truffle balls to the chocolate bowl and gently coat the entire surface using forks to move the ball around
  • Balance the coated truffle on one of the forks and gently shake any excess chocolate off and back into the bowl
  • Place the chocolate-coated truffle back onto the lined tray and repeat until all are coated
  • Pop the truffles in the fridge to set the first layer of chocolate (~10-15 minutes)
  • Melt the white chocolate in the way stated above
  • Take a spoon and drizzle the white chocolate over the top of the set truffles
  • Leave to set again then tuck in and enjoy!

Notes

  • Storage: in an air-tight container in the fridge for 3-5 days
  • You can use any sponge cake recipe - it doesn't necessarily have to be this one - you will just need to adjust the quantities
  • Calories are per truffle with all the trimmings
Keyword Cake, Cake Truffle, Chocolate, Chocolate Coated, Truffle, Vanilla Cake, Vanilla Cake Truffle, Vanilla Sponge, Vanilla Truffle