Best Easy Vegan Cake Pops Recipe

This Best Easy Vegan Cake Pops Recipe is so easy to make and a perfect party food too. Cake balls are all the rage right now and I didn’t want vegans to be left behind, so without further ado please welcome Vegan Cake Balls! Chocolate Cake Balls are easy to make and fun to eat!

A cake ball  with  sprinkles  on  a table  top.

From what I can tell Cake Balls made their debut on the Bakeralla site. And what a buzz they have created since then. I’ve seen them on a variety of sites, different versions of the sweet original theme. With a cake mix, a container of icing, and chocolate coating, these little lovelies don’t hold back on sweetness.

How to Make Cake Balls

If you’re wondering how to make easy cake pops, you’ve arrived at the right place! In fact, it’s so easy to make this cake ball recipe, let’s get straight to it!

First, combine a dairy-free yellow cake mix with a can of pumpkin puree. Stir these together and spread the batter into a prepared pan. Bake for 35 minutes, until the cake is done.

Remove the cake from the oven and set aside to cool, about 15 minutes. Once cooled, cut the cake into chunks and transfer it to a large bowl. Use a spatula or your hands to break the baked cake into crumbs. Add a container of frosting and stir the crumbs and the frosting together.

Use a cookie dough scoop to create 1″ cake balls. Place these in the fridge to set.

Once the vegan cake balls have chilled for about an hour, melt chocolate chips with coconut oil in a microwave-safe bowl for about 1 minute. Dip cake balls in chocolate and transfer to a tray covered with waxed paper to dry. If you’re going to add sprinkles, be sure to do it while the chocolate coating is still wet.

Add sticks to make these into Vegan Cake Pops!

Once all the cake balls have been coated in chocolate, place the tray in the fridge to allow the chocolate to set.

I took a box of yellow cake mix, stirred in a can of pumpkin, baked that in the oven and used only 3/4 of a container of icing. My family will admit that these are still very sweet, but these bite-size morsels are easy to eat in moderation. Pop one in your mouth after lunch and enjoy the moment.

Several  cake  balls on a wooden  table.

This recipe for cake balls falls nicely into my category of “You can be vegan and still enjoy yummy foods!”

Love Vegan Cakes?

If you absolutely love vegan cake recipes, there’s a lot for you to enjoy here. Take a look at these:

Vegan cake pops, one with a bite taken out sits  next to  several others.

The weekend is coming. So kick back, make some Vegan Cake balls, and wait for the looks of delight from your family when they bite into these sweet balls of fun!

Several vegan cake pops with sprinkles on a tray.

That’s it for these tasty Vegan Cake Pops!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Vegan Cake Balls

You’ll love these vegan cake balls that are dairy-free, and fortified with delicious and healthy pumpkin! Only 5 ingredients required for this delicious dessert or snack!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Cake Balls
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 45 minutes
Servings: 40
Calories: 102kcal
Author: Marly


  • 1 box yellow cake mix (See note)
  • 15 oz canned pumpkin puree
  • 1 cup frosting (dairy free)
  • 1 cup dairy-free chocolate chips
  • 1 tablespoon coconut oil
  • decorative sprinkles are optional


  • Preheat oven to 350F. Spray a 9 X 13 cake pan with vegetable cooking spray.
  • In a medium bowl mix together the cake mix and the can of pumpkin, stirring until well combined. Spread the batter into the prepared cake pan. Bake for 30 – 35 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven and set aside to cool completely.
  • Once the cake is cooled, cut sections it into sections and transfer sections to a large bowl. Use a spatula or your hands to break the cake into crumbs.
  • Add frosting to the bowl and stir until well combined.
  • Line a cookie sheet with waxed paper. Create 1" cake balls with the cake crumble mixture. Place balls on a tray and refrigerate for about one hour.
  • Place chocolate chips and coconut oil in a microwave-safe bowl. Heat for 30 seconds, then stir. Repeat until the chocolate is melted. Dip chilled cake balls in the melted chocolate and place back on waxed paper lined baking sheet. If adding sprinkles, be sure to do so before the chocolate sets. Once all the cake balls have been dipped in chocolate, place the baking sheet in the fridge to allow the chocolate to set, about 20 minutes.
  • Add sticks to make cake pops.
  • Store cake balls in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.


I used Duncan Hines Classic Yellow Cake which is “accidentally” vegan


Updated by Marly · Permalink