# Ingredientes:
→ Cake Base
01 - 1 ½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup unsweetened almond milk
07 - ⅓ cup light olive oil or neutral vegetable oil
08 - ¼ cup unsweetened applesauce
09 - 1 tablespoon apple cider vinegar
10 - 2 teaspoons vanilla extract
→ Vegan Buttercream
11 - ½ cup vegan butter, softened
12 - 2 cups powdered sugar, sifted
13 - 2 tablespoons unsweetened almond milk
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
→ Chaos Pintxos Garnish
16 - 2 tablespoons chopped dried figs or apricots
17 - 2 tablespoons roasted salted almonds, roughly chopped
18 - 1 tablespoon chopped roasted red peppers, drained well
19 - 2 tablespoons vegan dark chocolate, finely chopped
20 - 1 tablespoon green olives, pitted and minced (optional)
21 - 2 tablespoons rainbow sprinkles (vegan)
→ Assembly
22 - 10 ounces vegan chocolate, melted (for coating)
23 - 16 small bamboo skewers or lollipop sticks
# Instrucciones:
01 - Set oven to 350°F. Lightly grease and line an 8-inch square baking pan with parchment.
02 - Combine flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk until evenly distributed.
03 - Mix almond milk, oil, applesauce, apple cider vinegar, and vanilla extract in a separate bowl. Blend well.
04 - Pour wet ingredients into the dry mixture, stirring just until combined. Avoid overmixing.
05 - Transfer batter to prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center emerges clean. Allow to cool fully in the pan.
06 - Cream vegan butter with an electric mixer or whisk until smooth. Gradually incorporate powdered sugar, almond milk, vanilla, and a pinch of salt. Beat until the mixture becomes fluffy.
07 - Crumble cooled cake into a large bowl. Blend in three-fourths of the buttercream, mixing until the dough is moldable and cohesive.
08 - Fold in dried figs/apricots, roasted almonds, roasted red peppers, chopped vegan chocolate, optional green olives, and half the sprinkles for a festive appearance.
09 - Roll the mixture into 16 evenly-sized balls. Arrange on a lined tray and refrigerate for 20 minutes.
10 - Dip one end of each skewer or stick into melted vegan chocolate, then insert halfway into each chilled cake ball. Freeze for 10 minutes to secure.
11 - Dip each cake pop in melted chocolate to fully coat. Decorate immediately with reserved sprinkles or additional garnish.
12 - Stand cake pops upright in a cake pop stand or block of Styrofoam. Allow chocolate coating to set at room temperature or refrigerate until firm.
