Want to make just about anyone smile? Offer them a colorful cake pop! What could be more enjoyable than bite-sized cake, frosting, and chocolate all rolled together?? If you enjoy cake, you’re going to love these Vegan Vanilla Cake Pops.
A good cake pop starts with a good cake. This cake comes out moist and crumbly from the oven, in other words, perfect for cake pops! Now you can make these adorably delicious treats at home. Impress the pants off your friends and family by crafting personalized pops for any occasion.
I love the classic dark chocolate and sprinkles combo, but I won’t say no to a July 4th Red, White and Blue pop or even a Red and Green Christmas pop! You could play with flavors and decorate vegan Strawberry Cake pops to look like strawberries! So adorable!
Easy Vegan Vanilla Cake Pops – A Step by Step Guide
Homemade vegan vanilla cake pops are easier than you think
This is actually one of the most fun things to make. You start by baking your cake. Make sure to follow the recipe to get a cake texture that will crumble.
Make the vegan vanilla frosting
The frosting is what will be holding the cake balls together. You want a frosting that has body and will hold the crumbs of the cake when pressed together.
Beware of adding too much liquid, you need your cake balls to have enough body to stay on the lollipop sticks. If your frosting looks too thin, just add more sugar a tablespoon at a time.
Roll Up Your Cake Pops
You’ll want to add the frosting into the cake crumbs a little at a time. I usually put one scoop full (about 4 tablespoons) in the crumbs, give the cake a good mix, then add another scoop repeating until I get a consistency that holds together when rolled into a ball.
Give these vegan vanilla cake pops a chill out time
The perfect cake ball takes a little time. You’ll want to make sure once you’ve rolled out the cake balls that they have plenty of time to chill in the refrigerator. You want nice and firm cake balls before you get to the next step.
Assemble your vegan vanilla cake pops
Which is to say put the lollipop sticks in. The trick to getting the sticks to adhere firmly to the cake balls is by dipping the end in your melted chocolate coating before inserting it in the cake balls.
Now put the cake balls upside down on a plate and stick them back in the refrigerator to chill for a second time. Skipping this step will result in some or all of your cake balls falling off their sticks when inverted.
Make a Cake Pop Stand
While your cake balls are chilling is a good time to prepare your cake pop holder. Cake pops look so much more appealing with smooth round chocolate surfaces.
This is achieved by letting the chocolate set while the cake pops are right side up. If you find yourself making these all the time you can get cake pop stands at baking supply stores or even your local craft supply store.
As for me, I use an empty cardboard box. It’s cheap and I almost always have at least one in the house. To turn a box into a cake pop stand just poke very small holes in the top to insert your cake pop sticks.
Tips for Vanilla Cake Pop Coating
The most challenging part of adapting classic cake pops into Vegan Vanilla Cake Pops was the chocolate coating. Most cake pops use candy melts or other milk chocolate products.
When baking I generally use vegan chocolate chips, however chocolate chips are made specifically to keep their shape when heated so I needed an alternative.
For melting chocolate I use dark chocolate. For this recipe, I used Strong + Velvety Dark Chocolate from Endangered Species, but you can pick your favorite vegan chocolate bar (not affiliated, just a big fan).
Enough talk, let’s bake!
- Vegan Vanilla Cake:
- 1 2/3 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons vegan butter, room temperature
- ½ cup of sugar
- 1 flax egg (1 tablespoon ground flax meal + 3 tablespoons water)
- 1 cup plant-based buttermilk (1 cup plant-based milk + 1 tablespoon vinegar)
- 1 teaspoon vanilla extract
- 7 tablespoons vegan butter, room temperature
- 1 3/4th cups confectioners sugar
- 2-3 tablespoons plant-based milk
- 1 teaspoon vanilla extract
- Candy Coating:
- 9 oz of vegan chocolate
- 1 teaspoon coconut oil
Step 1: In a medium bowl mix the flour, baking powder, baking soda, and salt. Set aside.
Step 2: In a stand mixer beat the vegan butter and sugar together until fluffy, about 3-5 minutes.
Step 3: Add in the flax egg and vanilla extract.
Step 4: Add in the flour mixture and the plant-based buttermilk in 2 parts, alternating.
Step 5: Pour in a 9” cake pan and bake at 350 degrees F for 25-30 minutes. The cake is ready when the edges start to brown and a toothpick inserted in the center comes out clean.
Let the cake cool to room temperature, then crumble the cake using your clean hands or a paddle attachment for a stand mixer. Do not over mix. You are looking for pea-size clumps but if you have some bigger that's ok too.
Step 6: While the cake is cooling, assemble the frosting by creaming the vegan butter, confectioners sugar, and vanilla extra together. Slowly drizzle in the plant-based milk until you reach a thick but spreadable consistency.
Step 7: Add in the frosting a little at a time to the cake crumbs, mixing together after each addition. You want to add only enough frosting so that the cake crumbs hold together.
Test by rolling about a rounded tablespoon worth of cake into a ball. If it holds together you're ready.
Step 8: Chill the cake balls in the refrigerator for at least 1 hour to firm.
Step 9: Melt the chocolate coating together with 1 teaspoon of coconut oil over a double boiler, or alternatively you can microwave the chocolate in 10-20 second intervals until melted.
Make sure you watch this carefully as chocolate quickly goes from melted to burned. You want it melted thin enough to dip the cake into without the cake balls getting stuck.
Step 10: Now that the cake balls have set, dip the top of the lollipop stick into the chocolate and insert it into the center of each cake ball. Leave cake balls upside down and put them back in the refrigerator to set again. This time for 20-30 minutes.
Step 11: For this step have your cake pop stand of choice ready. When the cake pop sticks have set firmly, it's time to dip your cake balls into the chocolate coating.
I use a bowl that's fairly deep and not too wide to allow the cake balls to fully submerge in the coating. Decorate with your choice of sprinkles or other decorations, then set them upright in the cake stand to set.
The chocolate sets within a minute or so, so work quickly if adding decorations. Repeat with all 18 cake balls. This chocolate does set-up at room temperature, but I keep mine in the refrigerator to help them stay fresh.
Place in an air-tight container in the refrigerator for up to a week.
Thank you for stopping by my website and please stay connected as there are more delicious dessert and snack recipes to come! Follow me on Instagram at @veganbakingathome. Let me know if you make this dish, and share your pictures on Instagram with hashtag #veganbakingathome.
Until next time!