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)
Preheat the oven to 350°F.
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.
Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 40-45 minutes.
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.
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.
Microwave the bittersweet chocolate in a small bowl until melted and smooth.
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.
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.
Transfer the cake pop stand to the refrigerator to chill until chocolate is set, at least 30 minutes. Serve.