Looking for the perfect vegan party food? Try vegan cake pops! They’re colorful cake balls mixed with frosting, dipped in chocolate and covered in sprinkles.
Vegan cake pops are a fun way to enjoy cake at a party. These bite-sized balls are served on a lollipop stick, making them excellent finger food. They also look really sweet as a table centerpiece.
There are three steps to making vegan cake pops. First, you bake a vegan cake using vegan butter and pumpkin puree. You then break it into crumbs (fun for kids)!
Mix the crumbs with a delicious vegan frosting, easily made using vegan butter, powdered sugar and coconut oil. After this, mix the frosting with the cake crumbs and roll it into small, bite-sized balls. Stick a lollipop stick into each ball, dip them in melted chocolate and sprinkles, and you’re done!
Try to buy organic, locally-sourced ingredients where possible to reduce your carbon footprint. Also, your local grocer may carry fair trade sugar, chocolate chips and coconut oil. Considering these labels can make your vegan cake pops more ethical. Find out more about what fair trade means.
Keep reading to learn how to make this tasty vegan dessert.
How to Make Easy Vegan Cake Pops
Yield: 44 cake pops
Ingredients:
- 1 cup granulated sugar
- ½ tsp. salt
- 1½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ cup + 4 tbsp. vegan butter
- ½ cup of water
- 15 oz. can of pumpkin puree
- 2 cups powdered sugar
- 1 tbsp. soy milk
- 1 cup vegan chocolate chips
- 1 tsp. coconut oil
- 1 1½ lb. packet of vegan decorative sprinkles
Instructions:
- Make the cake by mixing the sugar, salt, flour, baking soda and baking powder in a large mixing bowl. Add four tbsps of vegan butter and mix it with the dry ingredients using a food mixer.
- Pour in the water and pumpkin puree and mix again.
- Grease a 9 x 13 cake pan with vegan butter and pour the cake mixture into the pan. Bake at 350°F for 30 minutes. Remove from the oven and allow to cool.
- Cut into squares and turn out into a large bowl. Use your hands to break the cake into crumbs.
- To make the frosting, beat half a cup of vegan butter in a medium mixing bowl, then add the powdered sugar and cream them using a food mixer.
- Add a tbsp of soy milk and mix until you get a spreadable consistency. If it’s too thick, add another tablespoon of soy milk.
- Stir the frosting into the cake crumbs until well combined.
- Line a baking tray with a parchment paper substitute. Use a watermelon baller or your hands to make the cake mixture into small balls and place them on the baking tray. Refrigerate for an hour.
- To make the chocolate coating put the chocolate chips in a microwave-proof bowl with a tsp of coconut oil and warm for one minute in the microwave. Remove from the microwave and stir. If all of the chocolate chips are not yet melted, microwave again for 20 seconds.
- Take the cake balls out of the refrigerator. Dip an eco-friendly lollipop stick (available on Amazon**) into the melted chocolate to about half an inch and then insert about halfway into a cake ball. Do this for all of the cake balls and place them back on the baking tray, then chill for five to ten minutes to bind the chocolate and lollipop stick together.
- Next, get a small cardboard box and poke small holes in the top with a nail, to act as a cake pop stand. Dip each cake pop into the melted chocolate from step nine and pour vegan sprinkles over them, placing a plate underneath to catch the unused sprinkles. Place in one of the holes in the box and repeat with all cake pops.
- Chill in the refrigerator for about fifteen minutes and serve immediately. Or, refrigerate in an airtight container for up to seven days.
Read more:
- 12 Eco-Friendly Garden Party Ideas
- Easy & Delicious Vegan Pumpkin Cake With Frosting
- Juice Pops: Healthy Homemade Popsicle Recipes
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