Vegan cake pops, cake bites, cake balls…whatever you call them,
they are sure to be a hit! Just don’t forget the sprinkles.
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We recently turned our popular milk-free and egg-free cake recipe into something new.
Goodness, we spent a whole day experimenting with sprinkles and chocolate.
We had to get this perfect, you know.
And the verdict?
Enjoy Life chocolate (affiliate link) with Pillsbury sprinkles from the icing container…
made the best cake pops, approved by the kids.
Aren’t they adorable?!
I actually skipped the sticks and just made these into little cake bites…
as that seemed a little less messy for Grandma’s house.
And nobody complained.
This recipe makes a plethora of cake balls so you may want to freeze some for upcoming birthday parties.
Plus, a fun update…
there are now vegan white chocolate chips that make fantastic dairy and egg free cake pops!
See our video in this post. 🙂
VEGAN CAKE POPS
Bake our chocolate cake recipe.
Remove baked cake from the oven and let it cool.
Tear the cake apart and mix it with 1/2 a container of dairy-free Pillsbury frosting. Check label first, of course.
Roll the cake and icing mixture into 1″ inch balls. I prefer using a melon baller (affiliate) to speed things along.
Coat the cake balls in melted chocolate. I leave the bottom surface uncoated.
Place onto wax paper on a cookie sheet.
Shake sprinkles onto the cake bites while the chocolate is wet.
Optional, insert candy sticks into the bites to make cake pops.
Place cake bites into the freezer to set the chocolate.
Once set, store the cake bites in an airtight container.
Keep refrigerated or frozen.
And enjoy your vegan, dairy-free and egg-free cake pops!