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.
Delicious vegan cake pop recipes can be served with or without lollipop sticks!
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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 vegan cake pops, well, 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!

Step One: Prepare the Simple Cake

The first step in dairy free cake pops is to make this very simple cake. First, combine a dairy-free yellow cake mix with a can of pumpkin puree. Stir these together — it will make a thick batter!

Note: If you need gluten free cake pops, be sure to use a gluten-free vegan cake mix here.

Use a spatula and spread the batter into a pan with a light coating of vegetable spray. Bake the cake for 35 minutes in an oven heated to 350F. Use a tester in the center to make sure the cake is done.

Remove the cake from the oven and set aside to cool, about 15 – 20 minutes.

Step Two: Make Cake Balls

Once the cake is cool enough to handle, cut it into chunks and transfer it to a large bowl. Use a spatula or your hands to break the baked cake into crumbs.

Now, in this recipe we’re going to be adding some vegan vanilla frosting. You can either make homemade or you can buy store-bought. It works either way and there are some great accidentally vegan frostings you can buy these days.

Stir in the frosting with the cake crumbs and mix it all together. As you can imagine, this step can get a little messy so I recommend using a spatula.

Use a cookie dough scoop to create 1″ cake balls and then roll them between your hands to get them nice and tight. Place cake pops on a tray and then place the tray in the fridge to set.

Step Three: Dip Vegan Cake Pops in Chocolate

Once the vegan cake balls have chilled for about an hour, it’s time to make the vegan cake pop coating. Use dairy free chocolate chips for this step!

Pour them into a microwave-safe bowl along with the coconut oil and heat in the microwave for about 1 minute. Set it aside for about a minute for the chocolate to melt. Then stir until nice and smooth.

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 popsicle sticks to make these into Vegan Cake Pops! However, these can be served with or without the sticks.

Once all the cake balls have been coated in chocolate, place the tray in the fridge to allow the chocolate to set. If you allow the chocolate to set at room temperature, it can take up to an hour, whereas in the fridge it takes about 20 minutes. If you’re in a hurry, you can plop them in the freezer and the chocolate will set very quickly, within 5 – 7 minutes.

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

Ingredients

Instructions

  • 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.

Notes

I used Duncan Hines Classic Yellow Cake which is “accidentally” vegan
Nutrition Facts
Vegan Cake Balls
Amount Per Serving
Calories 102 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Sodium 109mg5%
Potassium 58mg2%
Carbohydrates 17g6%
Sugar 11g12%
Vitamin A 1655IU33%
Vitamin C 0.5mg1%
Calcium 44mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

21 Responses to Best Easy Vegan Cake Pops Recipe

  1. These are so cute, Marly! I bet they are delicious, and they would be so easy to decorate for the upcoming holidays too. I can see them being very pretty as a gift in a tin;)

  2. These really are cute and fun. I like the idea of a can of pumpkin and the cake mix, so simple and I bet it’s really good just plain out of the pan. I think I need some vegan cake balls in my life:)

  3. Simple, delicious and adorable…these cake balls fit the bill! I’ve been wanting to make these cake balls for a long time now. I love that you were able to create such a great vegan version. Thank you for sharing…here’s to a beautiful weekend! You deserve it.

  4. Bakerella’s book is FABULOUS!! So much fun that in fact, we are making cakepops for our family holiday activity – will be great fun to have 12 of us around a table at one time, all making these delightful treasures. And it’s terrific that these are vegan – WOO!

  5. I’m a sucker for anything with pumpkin!
    These would be great to bring to our office holiday party. Easy to grab and enjoy while working. Thanks for such a simple but festive recipe!

  6. You take the most beautiful photos! Simply stunning!

    (It looks like broccoli sprouts are going to have that bite to them, from what I’m hearing…which I’m adapting to. I tend to eat them by themselves, too, as quickly as they’re grown!)

    • Good question, Ryan! I love to use Baker’s chocolate chunks because they’re dairy free…usually a little less expensive than other dairy free chocolate chips. I used Duncan Hines Yellow Cake Mix and Duncan Hines vanilla icing – both are what I like to refer to as “accidentally vegan.” I use Fleischmann’s unsalted margarine because it is dairy free as well. Hope that helps. I was hoping these would make it to Thanksgiving…but I think I’ll have to make another batch if I want to take these sweet little treats to thanksgiving dinner!

    • Hi Jessica. Depending on the size you make, this recipe should yield anywhere between 45 – 50 cake balls.

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