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These fun-size Vegan Cake Pops are small balls of cake on a popsicle stick with a chocolate coating and sprinkles on top. This is the ideal dish for a party! These cake balls may simply be turned vegan and dairy-free. Even gluten-free cake pops are an option for this recipe.
The process of making these quick vegan cake pops is so much fun and festive! Dairy- and egg-free sponge cake that has been crushed into balls, placed on a stick, covered with icing, and embellished with vibrant sprinkles. Any sort of occasion may be adapted to fit these vegan cake bites party treats. Furthermore, cleaning after a party is simpler.
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 amazing and the best 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 and can be baked in one minute. 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 2 tbsp (30 g) of margarine and 1 tbsp dairy-free milk. This recipe makes eight adorable cake pops. Feel free to double or triple the recipe to create extra for more significant events. You may also utilize any cake that is still on hand. Regardless of whether it’s a chocolate cake, lemon cake, carrot cake, hazelnut cake, or something else!
Making Vegan Cake Pops: A How-To Guide
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 12 inches 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. Enjoy!
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 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, turn it into the sweetest treat imaginable by adding candy sticks in various flavors. If everything else fails, your last resort is to turn them into adorable cake truffle happiness balls rather than using a stick at all.
Can I create gluten-free cake pops?
Yes! Just use a gluten-free brand of flour to construct the sponge cake. It is also advisable to verify carefully before adding any vegan chocolates or sprinkles. Added additives that could include them may be present in some goods.
Can I make these in advance?
The cake pops stay moist for a very long time because of the vegan cream cheese and the chocolate frosting. They are, therefore, perfect to prepare a day or two beforehand. They taste fantastic when kept in the refrigerator for up to a week. They are also delicious frozen treats! For a month or two, you may keep them in your freezer.
Are these Cake Pops Healthy?
Yes they are, they are egg free and dairy-free, only plant-based ingredients. But just like any sweet don’t go overboard with it, and you will be fine.
Vegan Cake Pops Recipe
List of Ingredients
For the Cake Pops
- 1 tbsp dairy-free milk (optional)
- 3 tbsp (40 g) vegan cream cheese*
- 6 oz (170 g) baked sponge cake (¼ Funfetti Cake)
For the Chocolate Glaze
- ½ – 1 tsp coconut oil (for better consistency)
- 2.6 oz (75 g) vegan chocolate chopped
- 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.
- Using your hands, smash the cake into a sizable mixing bowl. Ensure that there are no noticeable lumps.
- 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 soymilk at a time. You may incorporate some cookie crumbs, shredded coconut, or crushed oats if the dough unintentionally became too moist.
- Create approximately eight balls out of the batter, each approximately 1 oz (27.5 g). Arrange on a board and place in the refrigerator for 20 minutes or the freezer for 5-10 minutes.
- Cut up the chocolate and melt it gently over a water bath in a heat-resistant basin with coconut oil. Stir until smooth.
- 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 a half-inch before inserting it. With the remaining sticks and balls, repeat.
On the sticks, let the chocolate harden. Then, one at a time, dunk the balls into the chocolate glaze to fully coat them. Sprinkles can be added once it has been allowed to drip a bit, and they should then be carefully placed upright into a box or block of Styrofoam, as seen in the above step-by-step images. 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.)
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