For the Simple Vegan Cake

• Preheat Oven: Preheat to 350°F/177°C. Spray a 9x13-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.