Vegan cake pops

In recent years, cake pops have become very popular as a substitute to cupcakes and cakes. They are a fun bite-sized way to celebrate any occasion. These are definitely a real treat and the little morsels will be devoured by all your guests!

Ingredients for cake pops

These cake pops are surprisingly quite light and I like the fact that this recipe is not overly sweet.

Rolled into 8 even-sized balls

The ‘cake’ balls are rolled in the chocolate coating twice to add that extra layer of chocolatey goodness and to ensure that the ball is completely covered.

Cake pops almost set!

Placing the cake pops upright in small cups is the best way to let the excess chocolate drip from them. I also placed them in the freezer like this to allow them to set.


These will keep in the freezer for up to 1 week in a sealed container. However, before serving remove from the freezer and leave at room temperature for 20 minutes – otherwise they will be too hard to eat!

Vegan cake pops

Makes 8


‘Cake’ balls
  • 1/2 cup raw cashews
  • 1/2 cup desiccated coconut
  • 1 TBSP rice malt syrup
  • 1 tsp vanilla extract
  • 1 TBSP cacao butter
Chocolate coating
  • 2 TBSP coconut oil
  • 1/4 cup cacao butter
  • 1/2 cup cacao powder
  • 1 tsp vanilla extract
  • 2 TBSP rice malt syrup
  • 8 skewers
  • 1/4 cup desiccated coconut


‘Cake’ balls
  1. In a food processor, process cashews for 1 minute, or until crumbly. Add desiccated coconut, rice malt syrup, vanilla extract and cacao butter and process for 3 minutes, or until it all comes together.
  2. Form 8 round balls then place in the freezer for 10 minutes to harden (make the chocolate coating during this time).
  3. Take out of freezer and place a skewer in each ball.
Chocolate coating
  1. Place coconut oil, cacao butter, cacao powder, vanilla extract and rice malt syrup in a small saucepan over low heat. Stirring constantly for 2 minutes or until it has all melted and become velvety. 
  2. Place chocolate and extra desiccated coconut in separate shallow bowls and roll cake pops in just the chocolate coating.
  3. Place cake pops in small cups upright in the freezer for 10 minutes.
  4. Repeat the dipping process and finish by dipping the top in desiccated coconut. Place in the freezer for another 10 minutes. Then enjoy!

Note: you can substitute the rice malt syrup for 100% pure maple syrup or honey

Cake-like texture inside!

Have you every tried a cake pop? If yes, what did you think of it?

4 thoughts on “Vegan cake pops

  1. Pingback: Cookie dough cake pops | emma lauren

    • Cacao butter is basically cocoa butter but the process in which it is made is different. It’s extracted from the cacao bean and can be a substitute for coconut oil. It is also great to use in desserts, I find it gives them a creamier texture. I hope this helps!

  2. Pingback: Move Over Sugar eBook | emma lauren

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