This fun, festive, and customizable easy Vegan Cake Pops recipe is such a joy to make! Egg-less and dairy-free sponge cake crumbled and shaped into balls, then put on a stick, coated with glaze and decorated with colorful sprinkles. These bite-sized party goodies can be tailored to fit any type of occasion. Plus – after-party cleanup is easier!
The best Vegan Cake Pops
Cakes come in many delightful forms and sizes, and I absolutely love them all! These miniature vegan cakes though are the bomb and perfect to use up leftover cake! They have a more contemporary presentation and are conveniently portable without the need for plates and utensils.
To make these Cake Pops, I used my super easy, no-fuss Vegan Funfetti Cake recipe. It requires very few plant-based ingredients and is ready to bake in just 1 minute! It is crumbled and mixed with vegan cream cheese and dairy-free milk if needed.
While traditional cake pop recipes are made with Buttercream Frosting, I kept it easier and used just vegan cream cheese. Anyway, you can sub the vegan cream cheese by using 2 tbsp (30 g) of margarine + 1 tbsp dairy-free milk if your prefer.
This recipe yields 8 cute cake pops. However, feel free to make more by multiplying the recipe for larger gatherings. You can also use any leftover cake you have on hand. Whether it’s Chocolate Cake, Lemon Cake, Carrot Cake, Hazelnut Cake or whatever!
How to make Vegan Cake Pops
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: making cake balls
First, bake the Vegan Funfetti Cake or another sponge cake and let it cool. Next, crumble the cake with your hands into a large mixing bowl, making sure there are no large lumps. Then add the vegan cream cheese and mix everything to form a dough. Depending on how dry or moist the cake is, you may need adding a little dairy-free milk. Now form about 8 balls from the mixture and place on a board. Then put in the freezer for about 5-10 minutes (or 20 minutes in the refrigerator).
Step 2: making the glaze
Meanwhile, chop the chocolate and melt it together with the coconut oil in a heat-proof bowl over a water bath.
Take the cake balls out of the freezer or refrigerator. Dip one end of the lollipop stick about ½ inch into the chocolate first and then insert it into the cake ball. Repeat with remaining sticks and balls and allow the chocolate to set.
Step 3: garnish your easy cake pops
Now dip the balls one at a time into the chocolate glaze until they’re completely covered. Allow to drip off a little, decorate with sprinkles, and then carefully place upright into a styrofoam block or box. This will ensure to get round balls without any imprints, however, you could also place them in a glass or on a surface lined with parchment paper. Allow the coating to set and store in the refrigerator until ready to serve. Enjoy!
Customize and decorate ’em the way you like it!
Here, I kept the design classic and charming, with choco glaze crusted with colorful sprinkles. You can also use white vegan chocolate or jazz it up with some fruity icing. Check out my Vegan Donuts, French Madeleines, Blood Orange Cake or Blueberry Bundt Cake recipe for inspiration! If you are looking for more variety with design, you can also swap the sprinkles with chopped nuts, coconut shreds, crushed candy bits, crystal or sanding sugars, vegan jimmies, or cookie crumbs! Sounds like so much fun, right?
I highly recommend using a Cake Pop stand or Styrofoam block to keep your freshly designed pops upright. This will keep the glaze and sprinkles intact and crease-free. If you don’t have one, just poke holes into a small box to use it as DIY Cake Pop stand.
However, if you don’t mind a few imprints, simply put your glazed cake pops into glass or lay them on a surface lined with parchment paper.
Tips when making Vegan Cake Pops
- If you are using freshly-baked sponge cake, make sure to let it cool down before crumbling and mixing it with vegan cream cheese and dairy-free milk.
- Crumble to cake into small pieces for easier forming. No large clumps should remain.
- If the cake is still too dry once the vegan cream cheese is mixed in, add 1 tablespoon of dairy-free milk at a time to moisten. If the mixture is too moist, stir in some cookie crumbs, shredded coconut, or ground oats.
- Shape them into small balls around an inch and a half in size. Do not make them too big or they will be too heavy especially once the glaze and sprinkles are on.
- Dip the stick into the chocolate glaze before inserting it on the cake pop, this will ensure that they stay in place.
- The cake balls need to be chilled before inserting the lollipop sticks or else they will fall apart. It will also help achieve that perfectly rounded finish.
No lollipop or cake pop sticks?
You can usually find them in baking sections of groceries or supermarkets. They are also available to order online. However, if you can’t find one for any reason, you can try using bamboo skewers, popsicle sticks, or sturdy paper straws. Or make it into an ultimate sweet treat by using candy sticks in different flavors.
If all else fails, your final option is to not use a stick at all and make them into charming cake truffle bliss balls instead.
Can I make these cake pops gluten-free?
Of course, as long as the flour used to make the sponge cake is a gluten-free brand. Also, when choosing vegan chocolates and sprinkles, it is better to check first before using them. Some products may have added ingredients that might contain them.
Make ahead and storage notes
Thanks to the vegan cream cheese and the chocolate glaze, the cake pops stay fresh and moist for a long period. This makes them ideal to make ahead a day or two before. Stored in the refrigerator they remain delicious for up to a week. They are also freezable goodies! You can store them in your freezer for a month or two.
This Vegan Cake Pop Recipe is:
- Fun to make!
- Stylish and colorful
- Customizable to fit any occasion
- Moist and sweet!
- A great way to use up leftover cake
- Perfect for birthday party’ or as a simple fun snack!
More easy vegan one-bowl cake recipes to try
- Blood Orange Bundt Cake
- The Best Vegan Lemon Cake
- Chocolate Zucchini Bread
- Cranberry Orange Bread
- Raspberry Almond Orange Cake
- Blueberry Bundt Cake
- Apricot Cake with Coconut
- Strawberry Rhubarb Cake
- Chocolate Chip Banana Bread
- Vegan Marble Zebra Cake
- Chocolate Pumpkin Marble Bread
- Vegan Vanilla Cupcakes
- Healthy Vegan Banana Bread
- Granny’s Hazelnut Cake
If you try this easy vegan cake pops recipe, please leave me a comment and a star rating because I would love to hear your feedback! And if you take a photo of your sweet mini cakes and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to make sure I don’t miss your post! Enjoy! 🙂
Vegan Cake PopsAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 6 oz (170 g) baked sponge cake e.g. ¼ Funfetti Cake (*find the recipe link in the instructions)
- 3 tbsp (40 g) vegan cream cheese
- 1 tbsp dairy-free milk optional, or more/less if needed
- 2.6 oz (75 ) vegan chocolate chopped
- ½ - 1 tsp coconut oil for a smoother texture
*Note: Check out the recipe video + step-by-step instructions in the blog post above!
- Bake the sponge cake according to my Funfetti Cake recipe and let it cool (or use any other leftover cake you have on hand - see notes for suggestions).
- Crumble the cake with your hands into a large mixing bowl. Make sure there are no large lumps.
- Add the vegan cream cheese and mix everything to form a dough (depending on how dry or moist the cake is, you may need a little more liquid. If so, simply add 1 tablespoon of dairy-free milk at a time. If the mixture has accidentally become too wet, you can stir in some cookie crumbs, shredded coconut, or ground oats).
- Form about 8 balls from the mixture, each weighing about 1 oz (27.5 g). Place on a board and put in the freezer for about 5-10 minutes (or 20 minutes in the refrigerator).
- Meanwhile, chop the chocolate and melt it together with the coconut oil in a heat-proof bowl over a water bath slowly. Stir until smooth.
- Take the cake balls out of the freezer or refrigerator. Dip one end of the lollipop stick about ½ inch into the chocolate first and then insert it into the cake ball (the chocolate will ensure that the stick stays in the cake ball). Repeat with remaining sticks and balls.
- Allow the chocolate to set on the sticks. Then dip the balls one at a time into the chocolate glaze until they’re completely covered. Allow to drip off a little, decorate with sprinkles, and then carefully place upright into a styrofoam block or box (as shown in the step-by-step photos above. This will ensure to get round balls without any imprints, however, you could also place them in a glass or on a surface lined with parchment paper).
- Allow the coating to set and store in the refrigerator until ready to serve.
- Cake: Basically, you can use any leftover sponge cake to make cake pops. Whether it’s Chocolate Cake, Lemon Cake, Carrot Cake, Hazelnut Cake, Brownies or whatever.
- Chocolate: You can also use white vegan chocolate or make a colored frosting (see my recipes for Vegan Donuts, French Madeleines, Blood Orange Cake or Blueberry Bundt Cake for inspiration).
- Cream cheese: Instead of vegan cream cheese, you can use 2 tbsp (30 g) of margarine + 1 tbsp dairy-free milk or use up leftover Buttercream Frosting.
- Sprinkles: If you don't like sprinkles, you can also garnish the cake pops with chopped nuts or other decorations (see text above for suggestions).
- Storage: Thanks to the vegan cream cheese and the chocolate glaze, the cake pops stay moist for a long time, so you can also prepare them the day before. They can even be kept in the refrigerator for up to a week and can also be frozen.
- For more information and helpful tips on the recipe, see the blog post above!
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