Stupid-Easy Recipe for Vegan Chocolate Cake Pops (#1 Top-Rated)


These triple chocolate cake pops are a fun treat, sure to please kids and adults alike! And, they just happen to be vegan.

Satisfy your sweet tooth with this easy-to-make recipe for Vegan Chocolate Cake Pops.

1. Info for Vegan Chocolate Cake Pops

  • Cook Time: 1 hr 25 min
  • Total Time: 1 hr 25 min
  • Servings: 24
  • Calories: 203.48 kcal

2. Ingredients for Vegan Chocolate Cake Pops

  • Nonstick cooking spray
  • 14 Tbsp. granulated sugar (12 Tbsp. per 3/4 cup)
  • 10 Tbsp. unsweetened nondairy milk
  • 5 Tbsp. canola oil
  • 1/4 cup coffee
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. apple cider vinegar
  • 1 cup all-purpose flour
  • 6 Tbsp. cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt (scant)
  • 6 oz. vegan chocolate frosting from container (about 2/3 cup)
  • 2 oz. bittersweet chocolate bar (about 1/3 cup per 2 oz., finely chopped, for cake pop sticks)
  • 12 oz. bittersweet chocolate bar (vegan, finely chopped, for coating cake pops)

3. Directions:

3.1 Preheat

Preheat the oven to 350°F.

3.2 Prep

Spray a 9-inch cake pan with nonstick cooking spray. Set aside.

Place the sugar, nondairy milk, canola oil, coffee, vanilla, and apple cider vinegar in a large mixing bowl. Whisk until smooth and combined.

Sift the flour, cocoa powder, baking powder, baking soda, and salt into the bowl. Whisk until ingredients come together in a smooth batter.

Pour batter into the prepared cake pan.

3.3 Oven

Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 40-45 minutes.

3.4 Check

Check to see that cake is done. Remove from oven or add time as needed. Allow the cake to cool until it reaches room temperature, at least 2 hours.

3.5 Prep

Line a large baking sheet with parchment paper.

Once the cake is completely cool, use clean hands to crumble it into a large mixing bowl, leaving no large pieces. Add the frosting and mix with a rubber spatula until frosting is thoroughly incorporated into the crumbs.

Roll the cake mixture into ping pong-sized balls (about 24 per batch), using a generous tablespoon for each, and arrange on the prepared baking sheet.

3.6 Microwave

Microwave the bittersweet chocolate in a small bowl until melted and smooth.

3.7 Prep

Dip one end of a cake pop stick into the melted chocolate and insert it into a cake pop ball. Repeat with remaining cake balls.

Transfer the baking sheet to the freezer and freeze cake balls until very firm, about 1 hour.

3.8 Prep

Use a double-boiler or microwave to melt the chopped bittersweet chocolate.

Remove 3-4 cake balls from the freezer, leaving the rest inside so they stay as cold as possible. Dip a cake ball in melted chocolate, tapping the stick gently against side of the bowl to encourage excess to drip off. Place the cake pop right side-up in a cake pop stand. Repeat, continuing to work in batches of 3-4 at a time, until all cake pops are coated.

3.9 Serve

Transfer the cake pop stand to the refrigerator to chill until chocolate is set, at least 30 minutes. Serve.


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