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.