These homemade vegan cake pops are impossibly moist and soft that you can't have just one! Coated in chocolate, these cake pops are just as good as store bought ones making them perfect for parties and they stay fresh for days.
Who doesn't like cake?! I've made my fair share of cakes including my vegan chocolate cake and vegan lemon cake, but these cake pops hit different and are so fun to make!
Table of contents
Why You'll Love These Vegan Cake Pops Recipe
After testing and eating far too many cake scraps, this is the perfect cake pops recipe that makes the most moist soft cake pops that are even better than Starbucks. I use vegan buttermilk in the cake base, which creates an incredibly tender crumb that binds beautifully with just a small amount of frosting. This same vegan buttermilk technique works in my chocolate loaf cake too.
Most store bought cake pop recipes call for way too much frosting, which makes the pops sickeningly sweet and soggy. My version uses the minimum amount needed to hold everything together. The result tastes like actual cake, not frosting with cake mixed in.
These cake pops are completely vegan, dairy-free, and egg-free. I've also included a gluten-free version in the recipe card below for anyone who needs it.
Ingredient Notes and Substitutions
Refer to the recipe card below for the full ingredient list and detailed instructions.
Here is what you need to make the cake:
Vegan buttermilk: This is just plant milk plus white vinegar. The acid causes the milk to curdle slightly, creating a thicker liquid that makes the cake incredibly tender. Apple cider vinegar works too. I use this trick in so many recipes, including my dairy-free blueberry muffins.
Plant milk: Any unsweetened variety works. I prefer oat milk for its neutral flavor and creamy texture. Almond and soy milk are also great options.
Vegan butter: Use a butter-style spread that's meant for baking, not a light or whipped variety. The frosting needs the fat content to hold its shape.
Vegan chocolate: I use both white and dark chocolate for variety. Check labels carefully since many white chocolates contain milk. Brands like Pascha and Enjoy Life make reliable dairy-free options.
All-purpose flour: For gluten-free cake pops, use a 1:1 gluten-free flour blend that contains xanthan gum. The gluten-free version also needs a touch more liquid and oil to prevent dryness.
Powdered Sugar and Vanilla Extract: to make the frosting
Step-by-Step Instructions
Make the Vegan Buttermilk
Pour the plant milk into a small bowl. Add the white vinegar and whisk briefly to combine.
Let it sit for 5 minutes. You'll notice it thickens and curdles slightly. This is exactly what you want.
Mix the Cake Batter
In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until evenly combined.
Add the melted vegan butter, vanilla extract, and the vegan buttermilk mixture.
Stir until a smooth batter forms with no dry flour remaining. Don't overmix or the cake will become tough.
Bake the Cake
Pour the batter into a lightly greased 8-inch cake pan. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before proceeding. This is crucial. A warm cake will make soggy, mushy cake pops.
Make the Frosting
Beat the softened vegan butter until smooth and creamy.
Add the powdered sugar and vanilla. Mix in enough plant milk to create a soft, spreadable frosting.
The frosting should be creamy but not too thin. You need it thick enough to bind the cake crumbs together.
Form the Cake Pops
Crumble the cooled cake into fine crumbs using your hands or a fork. Add a few spoonfuls of frosting at a time.
Mix until the texture resembles soft cookie dough. It should hold together when pressed but not feel wet or sticky. This is the most important step. Add too much frosting and your pops will be mushy. Add too little and they'll crumble.
Roll the mixture into small balls about 1 inch in diameter. Place them on a parchment-lined tray and chill for 30 to 45 minutes until firm.
Dip and Decorate
Melt your vegan chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into each cake ball. This creates a seal that keeps the pop from falling off the stick. Chill for 10 minutes to set.
Dip each cake pop fully into the melted chocolate. Gently tap off the excess and immediately add sprinkles before the coating sets. Stand the pops upright in a foam block or tall glass until completely hardened.
Tips for Perfect Cake Pops
Start with less frosting. You can always add more, but you can't take it away. I usually start with 2 tablespoons and add more only if the mixture won't hold together.
Chill thoroughly. Cold cake balls dip much more cleanly than room temperature ones. If they start warming up while you work, pop them back in the fridge.
Use a deep, narrow container for dipping. A mug or tall glass works better than a wide bowl. You need depth to submerge the pops fully.
Thin your chocolate if needed. If the coating seems too thick, stir in a teaspoon of coconut oil to thin it out. This gives you a smoother finish.
Work in small batches. Only melt as much chocolate as you can use in 10 to 15 minutes. Chocolate that sits too long gets thick and clumpy.
Serving and Storage
These cake pops are perfect for birthday parties, baby showers, or any celebration that needs a fun, handheld dessert. They're also great for making with kids since the rolling and decorating steps are easy enough for little hands.
Store finished cake pops in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Let refrigerated pops come to room temperature for about 15 minutes before serving for the best texture.
You can also freeze uncoated cake balls for up to 2 months. Thaw in the refrigerator overnight, then dip in chocolate when ready to serve.
Frequently Asked Questions
The chocolate seal at the base of the stick isn't set properly. Make sure you dip the stick tip in chocolate before inserting it into the cake ball, then chill for at least 10 minutes before coating. Also, your cake balls might be too heavy. Try making them slightly smaller.
Yes, this shortcut works if you're in a pinch. Use one 9-inch round cake and about ⅓ cup of frosting. Just make sure both are vegan if that's important to you.
Absolutely. You can prepare the cake balls and store them in the refrigerator for up to 2 days before dipping. You can also freeze them for up to 2 months. Dip in chocolate the day you plan to serve them for the freshest coating.
You can skip the sticks entirely and make cake truffles instead! Just dip the cake balls directly into the chocolate using a fork, let the excess drip off, and place them on parchment paper to set. Same delicious result, no sticks needed.
More Vegan Cake Recipes
If you loved these cake pops, try these other vegan cakes:
More Vegan Snacks for Parties
Looking for more fun, shareable treats? Check out these ideas:
- 20 Easy Vegan Snacks for Kids
- 30 Best No-Bake Dairy-Free Desserts
- 11 Best Vegan Egg Substitutes for Baking
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegan butter melted
- 1 cup unsweetened plant milk
- 1 tablespoon white vinegar
- 2 teaspoon vanilla extract
For the Frosting
- ¼ cup vegan butter softened
- 1 cup powdered sugar
- 1-2 tablespoon plant milk
- 1 teaspoon vanilla extract
For Assembly
- 12 oz vegan white chocolate melted
- 10 oz vegan dark chocolate melted
- sprinkles of choice
- cake pop sticks
Instructions
- Preheat the oven to 350°F and lightly grease an 8-inch cake pan.
- In a small bowl, combine the plant milk and vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the melted vegan butter, vanilla extract, and the vegan buttermilk mixture. Stir until a smooth batter forms with no dry flour remaining.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the frosting, beat the vegan butter until smooth. Add the powdered sugar, vanilla, and enough plant milk to create a soft, creamy frosting.
- Crumble the cooled cake into fine crumbs using your hands or a fork. Add a few spoonfuls of frosting and mix until the texture resembles soft cookie dough that holds together when pressed. Do not overmix.
- Roll the mixture into small balls and place them on a parchment-lined tray. Chill for 30-45 minutes until firm.
- Dip the tip of each cake pop stick into melted chocolate, then insert it halfway into each cake ball. Chill again for 10 minutes.
- Dip each cake pop into the melted chocolate, gently tap off the excess coating, and immediately decorate with sprinkles.
- Stand the cake pops upright in a foam block or tall glass and let the coating fully set before serving.
Notes
Nutrition
©Watch Learn Eat. All content and images are copyright protected, and are not to be used or republished without prior permission.
Leave a Reply