These fun, festive and customizable Vegan Cake Pops are such a joy to make! Egg-less and dairy-free sponge cake crumbled and shaped into balls and 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!
*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.
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!