This Vegan Cake Pops recipe is so much better than Starbucks! The cake pops are super moist and delicious, not to mention dairy-free, eggless and completely vegan. And, if you don't have lollipop sticks, don't worry! You can make leave them out to make birthday cake truffles.
Cake is my favorite dessert to bake. I love to make classics like Vegan Coconut Cake and Vegan Red Velvet Cake and fun flavors like Lavender Cupcakes, too! The flavor possibilities are endless.
But, sometimes you need something more fun. So, today I'm sharing my Vegan Cake Pop recipe with you. These little pops are moist, delicious and perfect for a birthday party, or really any celebration. They are simple to make and you're going to be happy that this recipe makes 2 dozen because it's impossible to eat just one!
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Why You'll Love This Recipe
- The recipe is really simple, so even beginners can make it!
- This cake pops recipe is vegan, dairy-free and eggless so anyone can enjoy them.
- They are super cute and festive.
- The pops are moist, full of vanilla and are dipped in dark chocolate.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Vegan Butter: My favorite vegan butter brands are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work!
Vegan Chocolate Chips: I used Enjoy Life Dark Chocolate Morsels.
Coconut Oil: Coconut oil is added to the chocolate chips to create the coating for the birthday cake truffles. Do not substitute this for any other type of oil!
Rainbow Sprinkles: Sprinkles are optional. I wanted these Vegan Cake Pops to be fun, so I used them. But, you could use crushed Oreos, a sprinkle of sea salt or just leave them plain!
Special Equipment
You will need paper lollipop sticks for this recipe if you want to make cake pops. But, you can also leave them out and use a fork to dip the cake balls for birthday cake truffles.
Step by Step Instructions
Step 1. First make the cake by combining sugar, non-dairy milk, melted vegan butter, lemon juice and vanilla with a whisk. Then, add flour, baking powder, baking soda and salt and whisk once more to form the batter.
Step 2. Pour the cake batter into a prepared 8x8 inch square pan and bake in a 350* F oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before proceeding.
Step 3. Once the cake is cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter until completely smooth. Then, add powdered sugar and stir on low until combined. Then add the non-dairy milk and vanilla and mix until light and fluffy.
Step 4. Break the cake into chunks and add it into the mixer with the frosting.
Step 5. Mix on low until the mixture comes together to form a moist, homogenous cake pop filling.
Step 6. Scoop the vegan cake pop filling using a 2-tablespoon cookie scoop onto a parchment-lined baking sheet. Then, roll each center in the palms of your hands to create spheres. Cover and place in the refrigerator to chill for at least 1 hour.
Step 7. Once the birthday cake balls are chilled, melt vegan chocolate chips and coconut oil in a microwave in 15 second intervals, stirring between each interval, until the chocolate is melted.
Step 8. One by one, dip the lollipop sticks about an inch into the melted chocolate.
Step 9. Then, stick the chocolate-dipped lollipop sticks all the way into each cake ball until the stick hits the pan. Place them in the refrigerator for 5 minutes for the chocolate to set.
Step 10. Finally, dip the vegan cake pops into the dairy-free chocolate and top them with rainbow sprinkles, if using. Gently place them onto a parchment-lined baking sheet. Once they are all dipped, place them in the refrigerator for 15 minutes for the chocolate to set or until you are ready to serve.
Recipe FAQs
To store, place the cake pops in an airtight container and store in the refrigerator for up to 5 days.
I have never found candy melts that are vegan, so I always use melted chocolate. I add coconut oil to the chocolate to ensure a thin and even coating.
If you don't have lollipop sticks, simply use a fork to dip the cake balls in the coating for cake truffles instead!
Yes! When you roll the cake pop mixture, it is dense but soft. So, chilling them is necessary. If you skip the chill time, dipping the pops in the chocolate coating will be a mess!
Expert Recipe Tips
Do not skip the chill time! The vegan cake balls need to firm up before dipping them in the warm chocolate coating.
Dipping the popsicle sticks into chocolate before sticking them into the cake balls will prevent the vegan cake pops from sliding off the sticks!
Stick the lollipop sticks all the way through the cake ball. The stick should hit the baking sheet.
You will probably have some melted chocolate left over. So, make it into bark! Pour it onto a parchment-lined baking sheet and top it with nuts, dried fruit, crushed Biscoff cookies or marshmallows!
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📖 Recipe
Vegan Cake Pops
Equipment
- 1 Stand Mixer with paddle attachmenrt
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 2 Tablespoon Cookie Scoop
- 24 6-Inch Paper Lollipop Sticks
Ingredients
For the Vanilla Cake
- 1 ¾ Cup All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 Cup Granulated Sugar
- 1 Cup Non-Dairy Milk
- 6 tablespoon Vegan Butter, melted
- 2 teaspoon Lemon Juice or white vinegar
- 2 teaspoon Vanilla Extract
For the Frosting
- 4 tablespoon Vegan Butter, room temperature
- 1 Cup Powdered Sugar, sifted
- 1 ½ teaspoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
For the Chocolate Coating
- 2 ¼ Cups Dark Chocolate Chips
- 3 tablespoon Coconut Oil
To Garnish
- ½ Cup Rainbow Sprinkles optional
Instructions
Make the Cake
- Preheat oven to 350* F. Grease an 8x8 inch square baking pan and line it with a parchment sling for easy removal.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.1 ¾ Cup All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- In a large bowl, combine sugar, non-dairy milk, melted vegan butter, lemon juice, and vanilla. Whisk well to combine. Then, add the dry ingredients and whisk to form the batter.1 Cup Granulated Sugar, 1 Cup Non-Dairy Milk, 6 tablespoon Vegan Butter, melted, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
- Pour the batter into the prepared 8x8" square pan and bake in a 350*F oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before proceeding.
Make the Buttercream and Scoop the Centers
- Once the cake is completely cool, add vegan butter into the bowl of a stand mixer fitted with the paddle attachment. Cream the vegan butter until completely smooth.4 tablespoon Vegan Butter, room temperature
- Then, add the powdered sugar and mix on low until combined. Then add the non-dairy milk and vanilla and mix on medium speed until light and fluffy. Break the cake into chunks and add it to the mixer. Mix on low until a moist homogenous mixture forms.1 Cup Powdered Sugar, sifted, 1 ½ teaspoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Use a 2-tablespoon cookie scoop to scoop cake balls onto a parchment-lined baking sheet. You should get about 24 cake balls. Then, roll each ball between the palms of your hands to make spheres. Cover and place in the refrigerator to chill for at least 1 hour, or up to overnight.
Melt the Chocolate and Dip the Cake Pops
- Add the chocolate chips and coconut oil to a medium, microwave-safe bowl. Melt the chocolate in the microwave in 15-second intervals, stopping to stir between each interval until the chocolate is smooth and melted.2 ¼ Cups Dark Chocolate Chips, 3 tablespoon Coconut Oil
- Remove the cake balls from the refrigerator. One by one, take a lollipop stick and dip it about 1 inch into the chocolate, then insert it into a cake ball. Press the stick all the way in until it hits the baking sheet. Repeat until all the cake balls have sticks in them. Then, return the tray to the refrigerator for 5 minutes for the chocolate to set.
- Line another baking sheet with parchment paper. Remove the cake balls from the refrigerator and hold them by the stick and dip them in the chocolate. Gently tap them on the side of the bowl to allow any excess chocolate to drip off of them. Then, sprinkle with sprinkles (if using) and gently place them onto the parchment-lined baking sheet. Repeat until all the cake pops are dipped.½ Cup Rainbow Sprinkles
- Place them back into the refrigerator for 15 minutes to set the chocolate or until you are ready to serve.
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