These homemade vegan cake pops are so incredibly moist and soft that you won’t be able to eat just one. These chocolate-covered cake pops are just as delicious as their store-bought counterparts, perfect for parties, and stay fresh for days.
Who doesn’t love cake? I’ve made quite a few cakes, including a vegan chocolate cake and a vegan lemon cake, but these cake pops are so much fun to make because they give a different hit.
Why you’ll love these vegan cake pop recipes
After testing and eating too many cake pieces, this is the perfect cake pop recipe that makes the moistest, softest cake pops that taste even better than Starbucks. I use vegan buttermilk as the base of the cake. This creates an incredibly soft crumb that binds beautifully with a small amount of frosting. This same vegan buttermilk technique works for my chocolate pancakes.
Most store-bought cake pop recipes call for a lot of frosting, which results in the pops being disgustingly sweet and soggy. My version uses the minimum amount needed to hold everything together. It tastes like actual cake, not cake with frosting mixed in.
These cake pops are completely vegan and contain no dairy or eggs. I’ve also included a gluten-free version in the recipe card below for those who need it.
Ingredient notes and substitutions
See recipe card below for full ingredient list and detailed instructions.
Here’s what you need to make the cake:
Vegan buttermilk: Plant-based milk with white vinegar added. The acid curdles the milk slightly, creating a thick liquid that makes the cake incredibly soft. Apple cider vinegar is also effective. I use this trick in many recipes, including dairy-free blueberry muffins.
Plant-based milk: You can use any unsweetened version. I prefer oat milk because of its neutral flavor and creamy texture. Almond and soy milk are also recommended.
Vegan butter: Use a butter-style spread for baking, rather than the light or whipped variety. Frosting requires fat to maintain its shape.
Vegan Chocolate: Use both white and dark chocolate for more variety. Many white chocolates contain milk, so check the label carefully. Brands like Pascha and Enjoy Life make reliable dairy-free options.
All-purpose flour: For gluten-free cake pops, use a 1:1 blend of gluten-free flours that contain xanthan gum. Gluten-free versions require a little more liquid and oil to prevent dryness.
Powdered sugar and vanilla extract: to make the frosting
Step-by-step instructions
make vegan buttermilk
Pour the plant-based milk into a small bowl. Add white vinegar and mix gently.
Let stand for 5 minutes. You can see that it has become a little thicker and solidified. This is exactly what you want.
mix cake batter
In a large bowl, add flour, sugar, baking powder, baking soda, and salt. Mix the dry ingredients until evenly mixed.
Add melted vegan butter, vanilla extract, and vegan buttermilk mixture.
Stir until a smooth dough forms without any dry flour remaining. Be careful not to overmix or the cake will become tough.
bake a cake
Pour batter into a lightly greased 8-inch cake pan. Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before proceeding. This is very important. If you use a warm cake, you’ll end up with a soggy, mushy cake pop.
make the frosting
Beat in the softened vegan butter until smooth and creamy.
Add powdered sugar and vanilla. Mix in enough plant-based milk to make a soft and spreadable frosting.
The frosting should be creamy, but not too thin. It should be thick enough to bind the cake crumbs.
make cake pops
Use your hands or a fork to break up the cooled cake into small pieces. Add frosting a few spoonfuls at a time.
Mix until the texture resembles soft cookie dough. It holds together well when pressed, but it doesn’t feel wet or sticky. This is the most important step. Adding too much frosting will make your pops mushy. If you add too little, it will fall apart.
Roll the mixture into small balls about 1 inch in diameter. Place on a tray lined with parchment paper and chill for 30-45 minutes until firm.
dip and garnish
Melt the vegan chocolate in a microwave-safe bowl, stirring in 30-second intervals, until smooth.
Dip the tip of a cake pop stick into the melted chocolate and insert it halfway into the cake ball. This forms a seal that prevents the pop from falling off the stick. Cool for 10 minutes to firm up.
Dip each cake pop completely into melted chocolate. Tap off any excess and add sprinkles immediately before the coating hardens. Place the pops upright on a foam block or tall glass until completely set.
Tips for making perfect cake pops
Start by reducing the amount of frosting. You can add them at any time, but you cannot delete them. I usually start with 2 tablespoons and only add more if the mixture doesn’t come together.
Cool thoroughly. Cold cake balls soak much better than room temperature ones. If it starts to warm up while you work, put it back in the fridge.
Use a deep, narrow container for soaking. A mug or tall glass works better than a wide bowl. Depth is required to completely submerge the pop.
Dilute the chocolate if necessary. If you think the coating is too thick, add 1 teaspoon of coconut oil and stir to thin it. This will give you a smoother finish.
Work in small batches. Melt only as much chocolate as you can use in 10 to 15 minutes. If you leave it too long, the chocolate will thicken and harden.
Provision and storage
These cake pops are perfect for birthday parties, baby showers, or any celebration where a fun handheld dessert is needed. The rolling and decorating steps are easy for little hands, so it’s perfect for making with kids.
Finished cake pops can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For the best texture, let the refrigerated pop come to room temperature for about 15 minutes before serving.
Uncoated cake balls can also be frozen for up to 2 months. Thaw in the refrigerator overnight and dip in chocolate when ready to eat.
FAQ
The chocolate sticker at the base of the stick is not set correctly. Be sure to dip the tip of the stick in the chocolate before inserting it into the cake ball and let it cool for at least 10 minutes before coating. Also, the cake balls may be too heavy. Try making it a little smaller.
Yes, this shortcut will work in a pinch. Uses one 9-inch round cake and about 1/3 cup frosting. If it’s important to you, make sure they’re both vegan.
absolutely. You can prepare the cake balls and store them in the refrigerator for up to 2 days before soaking. It can also be frozen for up to 2 months. Dip in chocolate on the day you plan to serve it for the freshest coating.
You can also omit the sticks entirely and make a truffle cake instead. Using a fork, dip the cake balls directly into the chocolate, letting excess water drip off, then place on a cookie sheet to harden. Get the same delicious results and no sticks required.
See more vegan cake recipes
If you like these cake pops, be sure to try out our other vegan cakes too.
More vegan snacks for parties
Looking for more fun and shareable treats? Check out these ideas.
Quantity: 18 cake pop
calorie: 334kcal
material
for frosting
1/4 cup vegan butter It became soft1 cup powdered sugar1-2 tablespoon plant milk1 teaspoon vanilla essence
For assembly
12 ounce vegan white chocolate melted10 ounce vegan dark chocolate meltedsprinkles of your choicecake pop sticks
Instructions
Preheat oven to 350°F and lightly grease an 8-inch cake pan.
In a small bowl, combine the plant-based milk and vinegar. Let stand for 5 minutes to make vegan buttermilk.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add melted vegan butter, vanilla extract, and vegan buttermilk mixture. Stir until a smooth dough forms without any dry flour remaining.
Pour the batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely.
For the frosting, mix in the vegan butter until smooth. Add powdered sugar, vanilla, and enough plant-based milk to create a soft, creamy frosting.
Use your hands or a fork to break up the cooled cake into small pieces. Add a few spoonfuls of frosting and mix until the texture resembles soft cookie dough that comes together when pressed. Do not over mix.
Roll the mixture into small balls and place on a tray lined with parchment paper. Chill until firm, 30 to 45 minutes.
Dip the tip of a cake pop stick into the melted chocolate and insert it halfway into the cake ball. Chill again for 10 minutes.
Dip cake pops in melted chocolate, pat off excess coating, and immediately decorate with sprinkles.
Stand the cake pops vertically on a foam block or tall glass and wait until the coating is completely set before serving.
Precautions
Cooling time: 1-2 hours total.
nutrition
Provided by: 1g | calorie: 334kcal | carbohydrates: 42g | protein: 4g | fat: 20g | Saturated fat: 9g | fiber: 2g
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