Irresistible Vegan Cake Pops
This easy Vegan Cake Pops recipe features moist cake balls covered in chocolate and dipped in sprinkles. It’s a perfect party food all year!
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Craving something sweet, simple, and a little bit playful? These Vegan Cake Pops are just the treat you need! With a handful of ingredients and a whole lot of fun, they’re perfect for new vegans or anyone in the mood for an easy, decadent dessert. Plus, they’re as much fun to make as they are to eat!
Cake pops are like little inside-out cakes—because who doesn’t love frosting on the inside? They’re the perfect bite-sized treats that combine the rich flavors of cake and frosting, all wrapped up in a delicious chocolate coating.
Whether you’re a cake pop pro or a newbie, you’re going to love how easy and rewarding this recipe is!
Ingredients & Substitutions
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.
Vegan Butter: Make sure it’s softened for easier mixing. Brands like Earth Balance work great.
Pumpkin Puree: Adds moisture and flavor—look for unsweetened canned pumpkin. Ensure it’s pure pumpkin, not pumpkin pie filling.
Flour: Unbleached all-purpose flour is a great option that is readily available. Find it in the baking aisle of your grocery store.
Sugar: Use granulated sugar to achieve the perfect sweetness in your cake balls.
Baking Powder & Baking Soda: Fresh leavening agents are essential for a light, fluffy texture.
Chocolate Chips: Choose high-quality dairy-free chocolate chips like those from Enjoy Life for a smooth coating.
Coconut Oil: Unrefined coconut oil adds shine and smoothness to the chocolate coating.
Soy Milk: Soy milk helps achieve the perfect frosting consistency, though any non-dairy milk can work as a substitute.
How to Make Cake Pops
- Bake the Cake: Mix flour, sugar, baking soda, baking powder, and salt. Add softened vegan butter, pumpkin puree, and water. Pour the batter into a cake pan and bake at 350°F for 30-35 minutes. Cool completely.
- Crumble & Combine: Once cooled, crumble the cake into fine crumbs. Mix in your simple vegan frosting until you have a dough-like consistency.
- Form the Cake Balls: Roll the mixture into 1-inch balls. Chill for an hour to set.
- Coat in Chocolate: Dip the cake balls in melted dairy-free chocolate. Get creative with decorations—sprinkles, colored white chocolate, you name it!
- Let Them Set: Place the coated cake pops upright to dry. Pop them in the fridge for quicker setting.
What Makes This Recipe Shine?
Simple: With just a few ingredients, these cake pops are easy to make and perfect for any occasion.
Indulgent: The combination of moist cake, creamy frosting, and rich chocolate coating makes these cake pops a crowd favorite.
Fun: Decorating these cake pops is a blast! Let your creativity shine with colorful coatings and sprinkles.
Quick Fix Tip
Cake: 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.
Frosting: Many store-bought frostings are made without dairy, and you can substitute one cup of any of these frostings here.
Marly’s Tips
- Room Temperature Ingredients: Keep everything at room temperature before you start mixing. It makes everything blend more smoothly.
- Freezing Cake Balls: If the mixture feels too soft to handle, freeze the cake balls for 10 minutes before dipping.
- Go Red! For vegan red velvet cake pops, substitute this vegan red velvet cake for the cake portion. It’s both delicious and colorful!
Dark Chocolate Cake Pops
Once your vegan cake balls have chilled and the dipping stand is prepped, it’s time for the fun part—dipping them in rich, dark chocolate!
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate until smooth.
- Reinforce the Sticks: For sturdy cake pops, dip a lollipop stick about ½ inch into the melted chocolate, then insert it halfway into a cake ball. Pop them back in the fridge for a few minutes to let the chocolate set. This ensures the stick stays put when dipping.
- Dip and Decorate: Now, dip each cake ball into the melted chocolate, tapping off any excess. While the chocolate is still wet, hover the pop over a plate and sprinkle on your decorations. Place the stick in your stand and let the pops dry upright.
White Chocolate Cake Pops
To create a vegan white chocolate coating for your cake pops, follow these steps:
- Melt the Chocolate: In a microwave-safe bowl, melt vegan white chocolate with 1 teaspoon of coconut oil. Heat in short intervals, stirring in between, until smooth.
- Add Color: If desired, add a minimal amount of gel food coloring to the melted chocolate. Use no more than one drop to prevent altering the texture. For multiple colors, divide the chocolate into separate bowls before adding the coloring.
- Allow to Thicken: Let the melted chocolate sit for a minute to thicken slightly before dipping the cake pops. This helps achieve a better coating.
- Double Dipping for Vibrancy: For more vibrant colors, consider double-dipping the cake pops. Allow the first layer to dry completely, then dip it again for enhanced color saturation.
Customize and Make Them Your Own!
The fun thing about these cake balls is how easy they are to customize. Here are a couple of serving tips to show you how you can include them in your upcoming events:
- Simple: Serve these as a party treat or a fun after-dinner dessert.
- Creative: Customize them for holidays—think red and green sprinkles for Christmas or pastel colors for Easter.
Storage & Freezing
- Storage: Keep them in an airtight container in the fridge for up to 7 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Frequently-Asked Questions
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 long will cake pops last in the fridge?
Properly store your cake pops, and they can last in the fridge for up to 1 week or in the freezer for up to 2 months.
This recipe for vegan cake pops falls nicely into my category of “You can be vegan and still enjoy yummy foods!”
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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!
Vegan Cake Pops
Ingredients
Simple Vegan Cake
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons vegan butter, softened
- 1 15 oz can pumpkin puree
- ½ cup water
Simple Vegan Frosting
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 to 2 tablespoons soy milk
Coating
- 1 cup dairy-free chocolate chips
- 1 teaspoon coconut oil
- 1 cup vegan white chocolate
- food coloring (optional)
- decorative sprinkles (optional)
Instructions
For the Simple Vegan Cake
- Preheat Oven: Preheat to 350°F/177°C. Spray a 9×13-inch cake pan with vegetable cooking spray.
- Mix Dry Ingredients: In a food processor or mixer, combine flour, sugar, baking soda, baking powder, and salt. If using a food processor, pulse a few times.
- Add Wet Ingredients: Add vegan butter and pulse or mix until combined. Then mix in pumpkin puree and water until smooth.
- Bake: Spread the batter in the prepared pan and bake for 30-35 minutes, or until a tester comes out clean. Let the cake cool completely.
- Crumble Cake: Once cooled, cut the cake into sections and transfer to a large bowl. Break it into crumbs using a spatula or your hands.
For the Simple Vegan Frosting
- Make Frosting: In a mixer, whip the vegan butter at medium speed. Gradually add powdered sugar and mix on low. Add 1 tablespoon of soy milk and mix until spreadable. If needed, add another tablespoon.
- Combine: Add the frosting to the crumbled cake and stir until well combined.
Forming Cake Balls:
- Prepare Cookie Sheet: Line a cookie sheet with wax paper. Use a cookie dough scoop to form 1-inch balls from the cake mixture. Place on the sheet and refrigerate for about 1 hour. Re-roll for a smooth finish.
For the Coating
Dark Chocolate Coating:
- Melt Chocolate: In a microwave-safe bowl, combine chocolate chips and 1 teaspoon of coconut oil. Heat for 1 minute, cover, and let sit for another minute. Stir until smooth, reheating in 20-second increments if necessary.
White Chocolate Coating:
- Melt Chocolate: In a separate bowl, melt white chocolate chips with 1 teaspoon of coconut oil using the same method. For coloring, add a maximum of 1 drop of gel food coloring, using separate bowls for multiple colors. Let it thicken for a minute after melting. Consider double dipping for deeper color.
Reinforcing the Stick:
- Insert Sticks: Remove cake balls from the fridge. Dip lollipop sticks about ½ inch into melted dark chocolate and insert into the center of each cake ball. Return to the fridge for 5-10 minutes to set.
Dipping Cake Balls:
- Dip: Remove 3 chilled cake balls at a time and dip into dark or white chocolate, ensuring full coverage. Tap off excess chocolate and add sprinkles while the coating is wet.
- Dry: Place the sticks in a styrofoam block or a box with holes to dry upright. Allow the chocolate to set for up to 1 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 freeze for up to 2 months. This version streamlines the instructions while keeping all the necessary details for your readers to follow easily.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
- Cake Tips: Substitute the first six ingredients of the cake recipe with a cake mix. Combine the mix with pumpkin and water. I recommend Duncan Hines Classic Yellow Cake, which is vegan.
- Make-Ahead Instructions: Bake the cake 1 to 3 days in advance. Allow it to cool, cover, and store at room temperature. Undipped cake balls can be refrigerated for 2 to 3 days or frozen for up to 1 month.
- Storing Cake Pops: Store finished cake pops in the fridge for up to 7 days or freeze for up to 2 months. Thaw frozen cake balls in the fridge overnight or at room temperature for a few hours. This version retains all essential information while being more direct and easier to read.
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.
Vegan Chocolate-Covered Treats
These vegan cake pops are great party food! For more sweet party food, make these Oreo Truffles or try these recipes:
That’s it for these tasty Vegan Cake Pops!
This post was originally published in 2010 and updated in 2020 to include new photos, text, and a revised recipe.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
31 Responses to Irresistible Vegan Cake Pops
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I’m going to make these cake pops on the weekend! I may try mashing 2 bananas with some water like you suggested, rather than the pumpkin puree. I’m worried that adding coconut oil to the chocolate coating will be noticeable to taste or have a slight white coating appearance when cold. Have you noticed anything similar?
Thanks!❤
Hi Steph! If you use refined coconut oil it has less of a coconut flavor. You can also make it without any coconut oil at all if you don’t like the flavor. Just keep the chocolate warm so that it’s thinner for dipping the cake balls.
SO bummed – was really hoping these would turn out great! The pumpkin flavor was not subtle like started in the recipe. It was definitely noticeable and way too strong. I am going to try substituting with apple sauce or mashed banana instead to get a more neutral flavor.
Hi Kristen. I’m sorry these didn’t work out for you. I found the pumpkin to have a neutral flavor, but tastes can be so individualized. I have not tried any other substitutes, but would like to help you brainstorm on this. If you try applesauce, I would not go over 1/2 cup and would increase the water to get the right consistency of the batter. Mashed banana is a great idea! I would consider mashing two bananas and again increasing water if necessary to get the right consistency. Another idea might be to substitute some vegan sour cream or vegan yogurt. If so, I’d probably add a couple of teaspoons of vanilla. I hope this is helpful!
These look delicious. Wondering how the white chocolate coating holds up at room temperature…do these need to be refrigerated or can they handle being outside and not melt?
Hi R.S. and thanks for your comment! I do recommend keeping them refrigerated. You can sit them out for a party, but if the weather is warm, they definitely will get a little soft. I tried freezing them, but the coating cracked, so keeping them chilled in the fridge is the best option. I hope you like these as much as we do!
These are SO good!
Hi Abby! I’m so glad you liked them!
how many does this recipe yield, usually? thanks! 🙂
Hi Jessica. Depending on the size you make, this recipe should yield anywhere between 45 – 50 cake balls.
I love all these creative uses for cake mixes!
Do you fedEx?
I’d like to see those in my mailbox…
These are adorable! I love that you have included pumpkin :)!
Cute little vegan balls! Where can I find the dairy free items?
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!
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!)
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!
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!
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.
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:)
Wow, I think I stopped and stared for a minute before clicking on the link 🙂 These look delicious!
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;)
Yum, yum these look amazing. I don’t think I could get away with eating just one!
Oooh! These make me happy just looking at them. The sprinkles, the chocolate, the pumpkin… Marly, I think I’m in love!
Marly, I have no words, I mean…..wow, I want those. So beautiful too!
OMG!…I will be making these after I get back from Florida….thank you and have a great day!