Vegan Cake Pops

Chocolate dipped Vegan Cake Pop with a bite taken out of it laying on top of more cake pops.

5 from 1 vote

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.

Prep Time40

Cook Time35

Chill Time2

Total Time3 15

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cake Pops

Calories: 248kcal

Author: Megan Calipari

Cost: $5

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.

Notes

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!

Nutrition