Dairy-Free Cake Pops
Indulge in the sweet delight of **Dairy-Free Cake Pops**, a decadent yet allergy-friendly twist on a beloved treat! These moist and flavorful cake pops are made with simple plant-based ingredients like unsweetened almond milk, applesauce, and vegan butter, ensuring a completely dairy-free dessert that doesn’t compromise on taste. Coated in luscious dairy-free chocolate and naturally sweetened with coconut oil, each bite offers a perfect balance of soft, cake-like texture and rich, chocolatey goodness. Ideal for parties, special occasions, or just a fun afternoon in the kitchen, these homemade cake pops are easy to make, taking just 45 minutes from start to finish. Customize them with colorful sprinkles or leave them simply chocolate-coated for an elegant look. Whether you’re catering to dietary restrictions or just looking to try a vegan dessert, these cake pops are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 0.5 cup unsweetened almond milk
- 0.25 cup vegetable oil
- 0.25 cup unsweetened applesauce
- 0.25 cup vegan butter
- 1 cup powdered sugar
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8 inch cake pan.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, mix the vanilla extract, apple cider vinegar, almond milk, vegetable oil, and applesauce.
Combine the wet ingredients with the dry ingredients and mix until just combined.
Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan, then crumble it into a large mixing bowl.
In a small bowl, cream the vegan butter and powdered sugar together until smooth and well combined.
Add the buttercream to the crumbled cake and mix until the texture resembles a dough.
Shape the cake mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Freeze the cake balls for about 20 minutes, or until firm.
Meanwhile, melt the dairy-free chocolate chips and coconut oil in a microwave-safe bowl or double boiler until smooth.
Dip each cake ball into the melted chocolate, ensuring it is completely covered, and allow any excess chocolate to drip off.
Place the coated cake pops back onto the parchment paper and let them set at room temperature or in the refrigerator.
Once the chocolate has set, your dairy-free cake pops are ready to be enjoyed!
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 499.7 g | 182% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 369.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 232 mg | 18% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
