Easy and Tasty Vegan Cake Pops Recipe

Vegan cake pops are crumbled sponge cake bound with vegan cream cheese, rolled into balls, chilled, then set on a stick and dipped in melted dairy-free chocolate. This batch makes eight from about 170 g of cake, so it is a good way to use up offcuts. Sprinkles go on while the chocolate is still wet.

What are Vegan Cake Pops?

Cakes come in a wide variety of fascinating shapes and sizes, and I like them all. But these tiny vegan cakes are a great way to use up cake scraps. With no need for dishes and utensils, they offer a more modern presentation and are easily portable. I used this vegan Funfetti cake recipe to make these cake pops. It only needs a few plant-based ingredients. Then, if necessary, it is crushed and combined with dairy-free milk and vegan cream cheese.

Although Buttercream Frosting is used in classic cake pop recipes, I kept it simple and used only vegan cream cheese. However, if you want, you may substitute the vegan cream cheese with 30 g (2 tbsp) of margarine and 1 tbsp dairy-free milk. This recipe makes eight cake pops. Feel free to double or triple the recipe to create extra for bigger events. You may also use any cake that is still on hand, whether it’s a chocolate cake, lemon cake, carrot cake, hazelnut cake, or something else.

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How do you make vegan cake pops?

Like always, I suggest starting with the recipe video and this step-by-step guide. Then, on the recipe card below, you’ll find the whole recipe with precise measurements.

First, create the balls.

The Vegan Funfetti Cake or any sponge cake should first be baked and allowed to cool. The cake should next be manually crumbled into a sizable mixing basin, making sure there are no noticeable lumps. The vegan cream cheese is then added, and everything is combined to create a dough. Incorporating a little dairy-free milk could be necessary, based on how wet or dry the cake is. Create around eight balls out of the mixture now, and set them on a board. After that, place in the freezer for 5 to 10 minutes (or 20 minutes in the fridge.)

Make the Glaze.

Break up the chocolate, then melt it with the coconut oil in a heat-resistant dish over a pot of simmering water. Next, remove the cake balls from the refrigerator or freezer. Before inserting it into the cake ball, dip the end of the lollipop stick into the chocolate about 1 cm (half an inch) deep. Repeat the process using the remaining sticks and balls, then let the chocolate set.

Decorate your Vegan Cake Pops.

Then, one by one, dip the balls into the chocolate glaze to coat them well. Sprinkles can be added after allowing the glaze to drip off. Then, gently arrange it upright into a box or block of Styrofoam. This will guarantee that the balls are spherical and free of any imprints, but you can also put them in a glass or on a surface covered in parchment paper. When you’re ready to serve, let the coating set and keep the food in the refrigerator.

Techniques for making vegan cake pops

When using freshly made sponge cake, be careful to let it cool completely before breaking it and combining it with dairy-free milk and vegan cream cheese.

For easy shaping, crumble the cake into tiny pieces. Large clumps shouldn’t be left behind.

After incorporating the vegan cream cheese, if the cake is still too dry, moisten it with one spoonful at a time of dairy-free milk. Add additional cookie crumbs, shredded coconut, or crushed oats if the mixture is too wet.

Create little balls out of them about 4 cm (an inch and a half) in diameter. Make sure they are not too large since they will be excessively heavy, particularly once the glaze and sprinkles have been added.

Before placing the stick on the cake pop, dip it into the chocolate glaze to ensure it will remain in place.

Prior to actually inserting the sticks, the cake balls must be refrigerated. Otherwise, they will crumble. It will also assist in getting that finish that is precisely rounded.

Frequently Asked Questions

What if I don’t have lollipops or cake pop sticks?

They are often located in grocery stores’ or supermarkets’ baking areas. Additionally, you may purchase them online. However, you may try using bamboo skewers, popsicle sticks, or stiff paper straws if you can’t find one for any reason. Or, add candy sticks in various flavours. If everything else fails, your last resort is to skip the stick and roll them as cake truffles instead.

Can I create gluten-free cake pops?

Yes. Just use a gluten-free flour blend to make the sponge cake. It is also worth checking the labels on your chocolate and sprinkles, since some brands include additives that are not gluten-free or not plant-based, and formulations differ from country to country.

Can I make these in advance?

The cake pops stay moist for a long time because of the vegan cream cheese and the chocolate coating. They are, therefore, good to prepare a day or two beforehand. They keep well in the refrigerator for up to a week. They also freeze well, for a month or two.

Are these Cake Pops Healthy?

They are egg-free and dairy-free, made with plant-based ingredients, but they are still cake dipped in chocolate. Sugar and fat are the point of them. Treat them as a treat, serve them at a party rather than a Tuesday, and they will do exactly the job they are meant to do.

How long do vegan cake pops keep?

Kept in an airtight container in the fridge, they last up to a week, and the chocolate shell keeps the cake from drying out. In the freezer they hold for a month or two. Thaw them in the fridge rather than on the bench, otherwise condensation forms on the chocolate and the sprinkles bleed.

Vegan Cake Pops Recipe

List of Ingredients

For the Cake Pops

• 1 tbsp dairy-free milk (optional)
• 3 tbsp (40 g) vegan cream cheese*
• 170 g (6 oz) baked sponge cake (¼ Funfetti Cake)

For the Chocolate Glaze

• ½ - 1 tsp coconut oil (for better consistency)
• Sprinkles
• 75 g (2.6 oz) vegan chocolate, chopped

Directions

1. Use any leftover cake mix you have on hand; ideas are provided in the notes. Bake the sponge cake as directed in my Funfetti Cake recipe, then let it cool.
2. Using your hands, smash the cake into a sizable mixing bowl. Ensure that there are no noticeable lumps.
3. If necessary, add a little extra liquid, depending on how wet or dry the cake is, and combine everything to make a dough. If so, only include one tablespoon of dairy-free milk at a time. You may incorporate some cookie crumbs, shredded coconut, or crushed oats if the dough unintentionally became too moist.
4. Create approximately eight balls out of the batter, each about 27.5 g (1 oz). Arrange on a board and place in the refrigerator for 20 minutes or the freezer for 5-10 minutes.
5. Cut up the chocolate and melt it gently over a water bath in a heat-resistant basin with coconut oil. Stir until smooth.
6. Remove the cake balls from the fridge or freezer. The chocolate will help the lollipop stick stay in the cake ball; dip one end of the stick into it for approximately 1 cm (half an inch) before inserting it. With the remaining sticks and balls, repeat.
7. On the sticks, let the chocolate harden. Then, one at a time, dunk the balls into the chocolate glaze to fully coat them.
8. Add sprinkles once the glaze has been allowed to drip a bit, then carefully stand the pops upright in a box or block of Styrofoam, as seen in the step-by-step images above. This will guarantee that the balls are spherical and free of any imprints, but you may also put them in a glass or on a surface covered in parchment paper.

Final Thoughts

These vegan cake pops are a fun, easy-to-make treat that’s perfect for parties. They’re dairy-free and egg-free, with a chocolate coating and colourful sprinkles. The recipe is simple and can be adapted for gluten-free options. Make them ahead, keep them in the fridge, and you have a plant-based sweet ready for any occasion.

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