Cake pops are the perfect bite-sized fix for when you’re craving a slice of cake but don’t want to over indulge.
Don’t let the number of steps fool you, this vegan cake pop recipe is easy and straight forward to make! It’s also delicious, moist, and protein packed!
How To Make Cake Pops
Making vegan cake pops is a lot easier than you might think.
All you need is cake mix, frosting (we’re going to make homemade frosting!), and chocolate to coat!
Ingredients you will need
Cake Mix: I suggest using golden, yellow, or white cake mix depending on the flavour of cake pop you are making. For this recipe we use white cake mix!
Frosting: For this recipe we are going to make homemade frosting but you can also buy store bought frosting to save on time… did you know most store bought frosting is actually vegan?
Chocolate: what we will coat the cake pops in, as well it acts as a binding ingredient for the cake pop ball to stick to the cake pop stick
Cake Pop Sticks: You can’t have a cake pop without these bad boys! I know most people don’t have cake pop sticks lying around so feel free to get creative and use popsicle sticks or art dowels (what I used!)
Did Someone Say Protein?
These vegan cake pops are also packed with protein as the ingredient with the butterscotch flavour is Raw Nutritional’s Butterscotch Protein Powder!
Their protein powder is made with plant-based protein, is non-bloating, naturally sweetened, and provides omega 3 + 6 along with magnesium, fibre, (and of course) protein! ??
I have been using Raw Nutritional‘s protein powders exclusively for almost 6 months now because no other protein powder beats their amazing flavours!
Try out their protein powders and superfoods yourself with the code CHRISTA for 20% off!
Tips to Make This Recipe
- Bake the cake the night before. This will allow the cake to full cool down and will allow you to crumble the cake much easier.
- Don’t skip the step of dipping the cake pop sticks into the chocolate before sticking them into the cake pop balls. This ensures the cake pop balls won’t fall off (the mistake I see most people make!)
If you try this recipe or any other recipe on the blog please let me know how you liked it by leaving a comment/rating below!
More Recipes You Might Like…
Butterscotch Cake Pops
Equipment
- Cake pop sticks (popsicle sticks, art dowels, etc)
Ingredients
Cake
- 1 box white cake mix
- 2 scoops raw nutritional butterscotch protein powder
- 3 flax eggs (3 tbsp flax seeds, 6 tbsp water, let sit 5 mins)
- ⅔ cup apple sauce
- 1 ½ cups non-dairy milk
Frosting
- ¾ cup icing sugar
- 1 tbsp non-dairy milk
- 2 tbsp vegan margarine
- 2 tbsp crisco optional
- ¼ tsp vanilla
Coating
- 1 ½ cups vegan chocolate chips or chunks
- 1 tsp crisco optional
Extras
- 1 scoop raw nutritional butterscotch protein powder might be needed
- cake pop sticks/popsicle sticks/art dowels/etc
Instructions
- First, combine all of the cake ingredients in a bowl. Then bake the cake at 350°F for about 25-30 minutes (best to prepare the cake one day ahead of time but is not necessary)
- While the cake is baking make the frosting by combing all the ingredients together. It will form a nice creamy consistency
- After the cake has cooled, remove the top thin brown layer. Then crumble it into a bowl using your hands
- Next combine the frosting to the crumbled cake. The cake must turn into a dough-like consistency. (It should become slightly sticky, and like dough, so it will be able to be rolled. If the mixture is too sticky and unable to roll into smooth balls add up to 1 extra scoop of protein powder. This discrepancy is due to different cake boxes. Start with ½ scoop).
- Once you have the correct consistency roll the mix into round smooth balls and freeze the balls for 10 minutes.
- In the meantime melt the chocolate and crisco (use when it is warm not hot)
- Take your cake pop sticks and dip the end about 1 inch into the warm chocolate mixture. Then stick it into the cake pop ball.
- Chill the balls in the fridge for about 10 minutes
- Once out of the fridge, dip and coat the balls in the chocolate
- Garnish however you like! I did half of mine with crushed nuts and half with a caramel drizzle. The caramel drizzle is 3 tbsp maple syrup and ¼ cup almond butter. (If you garnish with nuts you can sprinkle the nuts on right away before the chocolate has cooled. For the caramel drizzle wait for the chocolate to harden before drizzling)
If you tried this recipe make sure to leave a comment/rating below! I would love to hear your thoughts!
And tag me @christa.maria on Instagram!
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