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1
Preheat oven to 350u00b0F.
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2
Spray a 9-inch cake pan with nonstick cooking spray. Set aside.
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3
Place sugar, nondairy milk, canola oil, coffee, vanilla, and apple cider vinegar in a large mixing bowl. Whisk until smooth and combined.
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4
Sift flour, cocoa powder, baking powder, baking soda, and salt into bowl. Whisk until ingredients come together in a smooth batter.
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5
Pour batter into prepared cake pan.
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6
Bake cake on middle rack of oven until a toothpick inserted in the center comes out clean, 40-45 minutes.
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7
Check to see that cake is done. Remove from oven or add time as needed. Allow cake to cool until it reaches room temperature, at least 2 hours.
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8
Line a large baking sheet with parchment paper.
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9
Once cake is completely cool, use clean hands to crumble cake into a large mixing bowl, leaving no large pieces. Add frosting to cake crumbs and mix with a rubber spatula until frosting is thoroughly incorporated into cake.
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10
Roll cake mixture into ping pong-sized balls (about 24 per batch), using a generous tablespoon for each, and arrange on prepared baking sheet.
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11
Microwave bittersweet chocolate in a small bowl and melt until smooth.
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12
Dip one end of a cake pop stick into melted chocolate and insert it into a cake pop ball. Repeat with rest of cake balls.
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13
Transfer baking sheet to freezer and freeze cake balls until very firm, 1 hour.
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14
Use a double-boiler or microwave to melt chopped bittersweet chocolate.
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15
Remove 3-4 cake balls from freezer, leaving rest inside so they stay as cold as possible. Insert a lollipop stick 3/4 of way into each cake ball. Dip a cake ball in melted chocolate, tapping stick gently against side of bowl to encourage excess to drip off. Place cake pop right side-up in a cake pop stand. Repeat, continuing to work in batches of 3-4 at a time, until all cake pops are coated.
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16
Transfer cake pop stand to refrigerator to chill until chocolate is set, at least 30 minutes. Serve.
