Gingerbread Chocolate Cake Bombs (Vegan GF-Option)

Use up the leftover Ginger Cacao Banana Bread to make deliciously simple and fun cake pops. They are easy to make with leftover cake, homemade frosting and then enrobe in melted chocolate and sprinkle with decorations.

I knew I wanted to get this post up quite soon after posting my Hidden Gingerbread Banana Bread as there was quite a lot of cake leftover. You can either eat the cake scraps (a lot of you said you’d eat them all straight away!) or you can turn them into these little and fun Gingerbread Chocolate Cake Bombs! I hadn’t made cake balls before as I thought they would be too sweet, but these strike just the right balance. Rather than using cake or lolly sticks to make cake pops, I thought I’d make these into bombs instead – but they are just as fun!

These Gingerbread Chocolate Cake Bombs are really easy to make and you only need a few simple ingredients:

• Leftover cake: I used this one from the Ginger Cacao Banana Bread and just crumble it up with your fingers to fine crumbs (some small lumps are OK). 
• Homemade frosting: this is a simple vegan butter/margarine and icing sugar blend. Add in vanilla essence and ground ginger to keep this gingerbread themed!
• Chocolate: make the cake into balls or bombs then place in the fridge before rolling into chocolate. Work carefully to get an even coating and then place them again in the fridge.
• Icing sugar: decorate these cake bombs with an icing sugar glaze and make any patterns you like.
• Sprinkles and gingerbread cookies: use whatever you like to decorate these cake bombs and really let your imagination run wild! I kept with the gingerbread theme and used up some Vegan Gingerbread Shapes as I have had so many all throughout December.

That’s all there is to these simple but fun Gingerbread Chocolate Cake Bombs – they are naturally vegan, light and fluffy with a slightly chewy and moist middle and crunchy chocolate coating. Make sure to use a GF cake to start to keep these little bombs gluten-free and use either a dairy-free dark or milk chocolate. 

I hope you will agree that these Gingerbread Chocolate Cake Bombs are a really creative and fun way to use up leftover cake, or you can even make a cake just to make cake bombs, although I’m not sure how I’d feel breaking up a perfect and fresh loaf cake! You can play around with the flavours depending on the original cake you use, too. For example, use my Triple Chocolate Banana Bread and omit the ginger from the frosting below to make fudgy chocolate-y cake bombs or use my Coconut Banana Bread and omit the ginger in the frosting below again to make yummy Coconutty Cake Bombs. The possibilities are endless…

If you are looking for more festive bakes, how about my:

• Hidden Gingerbread Banana Bread
• Vegan Chocolate Pecan Biscotti
• No-Bake Vegan Gingerbread Cheesecake
• Vegan Gingerbread Wreath and Shapes
• White Chocolate Macadamia and Cranberry Snickerdoodles

Gingerbread Chocolate Cake Bombs (Vegan GF-Option)

• Servings: 18
• Time: 15 minutes plus cooling
• Difficulty: easy
• Print

Use up the leftover Ginger Cacao Banana Bread to make deliciously simple and fun cake pops. They are easy to make with leftover cake, homemade frosting and then enrobe in melted chocolate and sprinkle with decorations.

Ingredients

• 1 x leftovers from Ginger Cacao Banana Bread (or 1 full loaf) (I had 550g cake crumbs)
• 100g vegan butter/margarine
• ½ tsp vanilla essence
• ½ tsp ground ginger
• 260g icing sugar
• 200g dark chocolate
• Sprinkles
• Gingerbread cookies
• Optional: 50g icing sugar

Directions

1. Once the cake is fully cool, crumble it between your fingers to fine crumbs. Place into a large mixing bowl.
2. Beat or process the vegan butter/margarine until really smooth now add in the vanilla essence, ground ginger and half the icing sugar. Beat/process until creamy and add in the rest of the icing sugar and continue until smooth.
3. Transfer the frosting to the cake crumbs and mix to a sticky dough. If you think it is too wet, add in a few tablespoons of oat, almond or coconut flour. Use a cookie scoop or large tablespoon measure, divide the dough into 18 pieces and roll into balls. Place them onto a line baking sheet and chill in the fridge for 30 minutes.
4. Meanwhile, melt the chocolate in a large bowl over a pan of simmering water (don’t let the water touch the bottom of the dish).
5. Take a few cake balls out the fridge at a time and using spoons, roll in the chocolate until fully coated. Allow the excess chocolate to drip off and place back on the lined tray. Decorate with sprinkles now or wait and using icing later on. Repeat to coat all the cake balls in chocolate. Allow to set in the fridge for 30 minutes.
6. If using icing, stir the 50g icing sugar with 1-2 tsp water to a thick frosting and pipe onto the cake balls. Decorate with sprinkles and gingerbread cookies.

Let me know what you think of these Gingerbread Chocolate Cake Bombs in the comments below and tag me in your creations, I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cake bomb love x