Vegan Cake Pops
Indulge your sweet tooth with these irresistible Vegan Cake Pops, the perfect dairy-free and egg-free treat for any occasion! These bite-sized delights boast a moist, fluffy cake base made with applesauce and almond milk, combined with a creamy vegan butter frosting for the ultimate melt-in-your-mouth texture. Coated in rich vegan chocolate and decorated with colorful sprinkles, they’re a feast for both the eyes and taste buds. With a prep time of just 30 minutes and customizable with your favorite toppings, these cake pops are ideal for parties, dessert tables, or as a fun DIY project. Completely plant-based and full of flavor, these Vegan Cake Pops prove that cruelty-free baking can be every bit as indulgent as the classic version!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 1 cup Almond milk
- 0.5 cup Vegan butter
- 2.5 cups Powdered sugar
- 1.5 cups Vegan chocolate chips
- 2 tablespoons Coconut oil
- 0.5 cup Vegan sprinkles
- 24 pieces Lollipop sticks
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the sugar, applesauce, vegetable oil, vanilla extract, and almond milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until smooth and well combined.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Once cooled, crumble the cake into a large bowl.
In a separate bowl, beat the vegan butter until creamy, then gradually add in the powdered sugar. Mix until smooth to make the frosting.
Combine the crumbled cake with enough frosting to make the mixture hold together when rolled into a ball.
Shape the mixture into golf-ball-sized spheres and place them on a lined baking sheet. Insert a lollipop stick into each ball.
Chill the cake balls in the refrigerator for at least 1 hour to firm up.
In a microwave-safe bowl, melt the vegan chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
Dip each cake pop into the melted chocolate, letting the excess drip off, then immediately sprinkle with vegan sprinkles.
Place the cake pops upright in a styrofoam block or a large piece of cardboard to set.
Once the chocolate coating has set, serve the cake pops and enjoy!
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 39.3 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 62 mg | 1% | |
*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.
