Best Vegan Cake Pops Recipe

These fun little Vegan Cake Pops create balls of cake on a popsicle stick, coated in chocolate, and drizzled with sprinkles. This is the perfect party food! Cake balls are easily made dairy-free and vegan. This recipe even provides an option for gluten-free cake balls, too.

For more sweet party food, try these Oreo Truffles!

Several vegan cake pops sit on a plate. The top one has a bite taken out.

Vegan Cake Pops are like little inside-out cakes. That’s because the frosting is combined with cake crumbles to create balls. Then those balls are dipped in chocolate and covered with festive sprinkles! It’s a perfect party treat as you can change the sprinkles to match whatever you’re celebrating, be it a birthday party, Christmas party, or even Halloween parties.

Why This Recipe is a Winner

  • Pumpkin purée is added to the cake to add nutrition and moisture without sacrificing flavor (most taste testers didn’t even know there was pumpkin in the ingredients)
  • Reducing the sugar in the cake makes up for the sweetness in the frosting
  • Using White or Dark Chocolate Chips gives you great variety in presentation for these fun party treats.

Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • All-purpose flour (substitute gluten-free baking flour to make these treats gluten-free)
  • Granulated sugar
  • Baking powder + Baking soda
  • Salt
  • Vegan butter
  • Pumpkin puree
  • Powdered sugar
  • Soy milk (or any plant-based milk)
  • Dairy-free chocolate chips
  • Coconut oil
  • Vegan white chocolate
  • Food coloring
  • Decorative sprinkles (optional)

How to Make Cake Pops

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 recipe, let’s get straight to it!

Step One: Prepare the Simple Cake

The first step with these vegan cake pops is to make this very simple cake. This is a cake recipe specifically made to be crumbled.

First, combine the flour, baking soda and powder, salt, and vegan butter in a food processor and pulse it to combine. Add a can of pumpkin purée along with water and pulse again until combined. This makes a thick batter!

Quick Fix Tip

Keep it simple by substituting a dairy-free and/or gluten-free cake mix. Simply add the pumpkin puree and water to the cake mix and stir to combine.

Pureed pumpkin has been added to a food processor bowl along with four ingredients.

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 it aside to cool for about 15–20 minutes.

Marly’s Tips

For vegan red velvet cake pops, substitute this vegan red velvet cake for the cake portion. It’s both delicious and colorful!

Step Two: Make Simple Frosting

This frosting is perfectly sweetened and proportioned for these vegan cake pops.

To make it, use a mixer to blend the vegan butter until it’s creamy. Then, add the powdered sugar and mix on low until it’s all combined. Finally, add a little soy milk (or plant-based milk of your choice) to create a nice, spreadable texture.

Quick Fix Tip

Many store-bought frostings are made without dairy and you can substitute one cup of any of these frostings here.

Step Three: Combine Cake Crumbles and Frosting

Once the cake is cooled, tear it into pieces and transfer it to a large bowl. Use a spatula or your hands to break the baked cake into crumbs.

Cake crumbs are in a bowl along with vanilla frosting.

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.

Step Four: Making Cake Balls

Use a cookie dough scoop to create approximately 1″ cake balls. (I kept the balls a little bit smaller than 1″ and was able to make 45 cake balls).

First Roll: Do an initial roll by rolling the balls 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. Chill the balls for an hour.

Second Roll: After the balls are chilled, remove them from the fridge and roll them between your hands a second time. This creates smoother rolls and helps you to create a more round shape. Return them to the fridge while you get ready for the next steps.

Step Five: Prepare a Dipping Stand

It’s time to decide where you will place the freshly-dipped cake balls. You can use a block of foam or a simple cardboard box. I used a skewer to create holes in a cardboard box, making sure to keep those holes a couple of inches apart. This worked great!

Step Six: Dip Cake Pops in Chocolate

Once the vegan cake balls have chilled and you have the dipping stand ready, it’s time to start dipping.

Melt Chocolate: Begin by combining dairy-free chocolate chips with coconut oil. I like to use a pyrex measuring cup, but you can use a microwave-safe bowl too. Heat the chocolate in the microwave for one minute, then place a plate over the top and let it sit for a minute. Remove this from the microwave and stir it together to combine.

Reinforce the Pop Sticks: Now it’s time to reinforce the stick. Otherwise, the stick will separate from the cake pop and make a mess. To do this, dip a lollipop stick up to about 1/2 inch into the melted dark chocolate coating.

Insert the coated stick in the center of one of the cake balls, pushing it into the ball about half-way. Repeat with the rest of the balls. Return the tray to the fridge to allow the chocolate to set for 5–10 minutes.

Note: This reinforcement step only works with melted dark chocolate (not with the vegan white chocolate)

Dip the cake balls in the melted chocolate and then tap a few times to let any excess chocolate drip back into the bowl. Then hover the recently dipped cake ball over a plate and drop some sprinkles over the wet chocolate. Place the stick in your dipping stand and allow it to dry.

Repeat this with the remaining vegan cake pops.

White Chocolate Cake Pops

To use the white chocolate coating, make this vegan white chocolate recipe and place vegan white chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl or pyrex measuring cup. Heat for 1 minute. Place a plate over the bowl in the microwave and let it sit for another minute. Stir to combine.

If you want to color the melted white chocolate, use gel food coloring and add only 1 drop at most. Too much color can change the texture of the white chocolate. Use separate bowls for 2–3 colors.

Vegan white chocolate needs to set for a minute after being melted to allow it to thicken. In addition, you may need to do two coatings of white chocolate to get saturation of color. To do this, allow the first dip to dry then redip.

Several candy-coated balls are on a plate. They're all different colors with multi-colored sprinkles.

Once all the vegan cake pops are coated in chocolate, place them in the fridge to allow the chocolate to set.

Are Starbucks cake pops vegan?

Unfortunately, Starbucks cake pops are not vegan. Both the cake portion and the candy coating contain animal products, like eggs and dairy.

Do you have to refrigerate cake pops before dipping?

It’s important to refrigerate the cake pops before dipping them to ensure they keep their shape. Otherwise, you’ll risk the cake pops falling apart as you invert them to dip into the melted chocolate.

How do you get cake pops to stick to the stick?

Reinforcing the pop sticks by dipping them in melted chocolate before inserting it into the cake ball is a crucial step. The melted chocolate acts like glue as it dries, holding the cake pop in place firmly.

A hand holds a pink cake pop by the stick. The cake pop is pink with colorful sprinkles.

This recipe for vegan cake pops 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:

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

A grey and white striped coffee mug holds several cake balls on a stick. They're each decorated in different colors with sprinkles.

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!

Several cake balls are on a plate. They're all different colors with multi-colored sprinkles.

Vegan Cake Pops

You'll love these vegan cake pops that are so festive and cute! They're perfect for your next party. Use colors and sprinkles to match the occasion!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 44
Calories: 110kcal
Author: Marly

Ingredients

Simple Vegan Cake

  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons vegan butter
  • 1 15 oz can pumpkin puree
  • ½ cup water

Simple Vegan Frosting

Coating

Instructions

For the Simple Vegan Cake

  • Preheat oven to 350F. Spray a 9 x 13 cake pan with vegetable cooking spray.
  • In a food processor, add the flour, sugar, baking soda, baking powder and salt. Pulse a few times to combine. Add the vegan butter and pulse again until combined. Add the pumpkin puree and water, pulsing again until 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.

For the Simple Vegan Frosting

  • Use a mixer to whip the butter on medium speed. Add the powdered sugar and mix on low until combined. Then add 1 tablespoon of soy milk and mix on low until combined. It should be a spreadable consistency. If not, mix in another tablespoon of the soy milk.
  • Add the frosting to the crumbled cake mixture and use a spatula to stir these together.
  • Line a cookie sheet with waxed paper. Use a cookie dough dispenser to create 1" cake balls with the cake mixture. Place balls on the prepared cookie sheet. Refrigerate for about one hour. Re-roll the cake balls to make them nice and smooth and round.

For the Coating

  • For Dark Chocolate Coating: Place chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl. Heat for 1 minute. Place a plate over the bowl in the microwave and let it to sit for another minute. Stir to combine. If the chips are not all fully melted, return to the microwave and cook in 20-second increments until melted.
  • For White Chocolate Coating: Place white chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl. Heat for 1 minute. Place a plate over the bowl in the microwave and let it sit for another minute. Stir to combine. If you want to color the melted white chocolate, use gel food coloring and add only 1 drop at most. Use separate bowls for 2–3 colors. Vegan white chocolate needs to set for a minute after being melted to allow it to thicken. You may need to do two coatings of white chocolate to get saturation of color. Allow the first dip to dry then redip.
  • Reinforcing the Stick: Remove the cake balls from the fridge. Dip a lollipop stick about 1/2 inch into the melted dark chocolate coating. Insert the coated stick in the center of one of the cake balls, pushing it into the ball about half-way. Repeat with the rest of the balls. Return the tray to the fridge to allow the chocolate to set for 5–10 minutes. This step helps bond the stick to the cake ball and it only works with melted dark chocolate.
  • Dipping Cake Balls: Remove 3 chilled cake balls at a time. Dip the cake ball into either the dark chocolate or white chocolate melted. Make sure the cake ball is completely coated all the way to the base of the ball meets the stick. Tap the stick gently against the edge of the bowl holding the melted chocolate to tap off any excess chocolate. Hold the cake ball over a plate and drop sprinkles on the wet chocolate. Place the cake pop stick into a styrofoam block or poke holes in a box and place the stick in the box hole. This allows the cake pops to dry upright. Repeat this process with the rest of the cake balls
  • Allow the chocolate to set, which can take up to an hour at room temperature or 15–20 minutes in the fridge.
  • Store cake balls in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.

(The products above contain sponsored links to products we use and recommend)

Notes

  1. Cake Tips: You can substitute cake mix for the first 6 ingredients in the simple cake recipe. That means you would combine the cake mix with pumpkin and water. I used Duncan Hines Classic Yellow Cake which is “accidentally” vegan
  2. Make Ahead Instructions: You can make cake 1 – 3 days ahead of time. Simply allow it to cool, cover, and store at room temperature. Also, you can store undipped cake balls in the fridge for 2 – 3 days in the fridge. Or you can freeze them for up to 1 month. 
  3. Storing Cake Pops: Store finished cake pops in the fridge for up to 7 days. You can freeze finished cake pops for up to 2 months. 
  4. Thaw out frozen cake balls by leaving them in the fridge overnight or leave them at room temperature for a couple of hours.
Nutrition Facts
Vegan Cake Pops
Amount Per Serving
Calories 110 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 81mg3%
Potassium 43mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 150IU3%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* 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!

This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.

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21 Responses to Best 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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