why make this recipe
Vegan Reindeer Cake Pops are the perfect festive treat for your holiday season. They are fun to make, fun to eat, and bring a smile to everyone, especially kids! These cake pops are not only cute but also made entirely from plant-based ingredients, which means they can be enjoyed by those following a vegan diet. Plus, they are a great way to use up leftover cake and are easy to customize for your holiday celebrations!
how to make Vegan Reindeer Cake Pops
Ingredients :
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened plant-based milk
- 1/2 cup neutral oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 to 4 tablespoons unsweetened plant-based milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 16 ounces vegan dark chocolate or vegan candy melts
- 2 to 3 tablespoons coconut oil
- Small pretzel twists
- Vegan candy eyes
- Small red candies or vegan red candy melts
- Decorative sprinkles
Directions :
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
- In another bowl, combine plant-based milk, oil, and vanilla extract. Pour into the dry ingredients, add vinegar, and mix until just combined.
- Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- Crumble the cooled cake into a large bowl.
- For the frosting, cream vegan butter, then gradually add powdered sugar and cocoa powder, alternating with plant-based milk, until smooth.
- Mix about 3/4 of this frosting with the cake crumbs until a dough forms.
- Roll dough into balls, chill for 30 minutes.
- Melt chocolate for the coating, dip sticks, and insert into cake balls. Chill again for 15-20 minutes.
- Dip each cake pop in melted chocolate, decorate with pretzels, candy eyes, and a red candy for the nose.
- Allow to set at room temperature or in the fridge. Store in an airtight container.
how to serve Vegan Reindeer Cake Pops
Serve these delightful cake pops on a festive platter. They can be enjoyed as a sweet treat at holiday parties or given as gifts to friends and family. They add a cheerful touch to any gathering!
how to store Vegan Reindeer Cake Pops
Store the cake pops in an airtight container in the refrigerator. They will stay fresh for up to a week. You can also freeze them for longer storage, just make sure to wrap them carefully to avoid freezer burn.
tips to make Vegan Reindeer Cake Pops
- Make sure your cake is completely cooled before crumbling it for the best texture.
- You can adjust the amount of frosting as needed to get the right consistency for rolling the balls.
- For a fun touch, try adding different toppings like coconut flakes or chopped nuts along with the pretzels and candy.
variation
You can change the decorations to reflect different holidays or themes. For example, use colored chocolate melts and different candy shapes for various occasions throughout the year!
FAQs
Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
What if I don’t have vegan butter?
You can use coconut oil or any other plant-based margarine as a substitute for vegan butter.
Can I make these cake pops in advance?
Absolutely! You can prepare them a few days ahead of time and store them in the fridge until you’re ready to serve.
Vegan Reindeer Cake Pops
- Total Time: 45 minutes
- Yield: 20 cake pops 1x
- Diet: Vegan
Description
Festive and fun, these Vegan Reindeer Cake Pops are a delightful holiday treat made entirely from plant-based ingredients. Perfect for celebrations and using up leftover cake!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened plant-based milk
- 1/2 cup neutral oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 to 4 tablespoons unsweetened plant-based milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 16 ounces vegan dark chocolate or vegan candy melts
- 2 to 3 tablespoons coconut oil
- Small pretzel twists
- Vegan candy eyes
- Small red candies or vegan red candy melts
- Decorative sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
- In another bowl, combine plant-based milk, oil, and vanilla extract. Pour into dry ingredients; add vinegar, and mix until just combined.
- Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- Crumble the cooled cake into a large bowl.
- For the frosting, cream vegan butter, then gradually add powdered sugar and cocoa powder, alternating with plant-based milk until smooth.
- Mix about 3/4 of the frosting with the cake crumbs until a dough forms.
- Roll the dough into balls; chill for 30 minutes.
- Melt chocolate for the coating; dip sticks and insert into cake balls. Chill again for 15-20 minutes.
- Dip each cake pop in melted chocolate and decorate with pretzels, candy eyes, and a red candy for the nose.
- Allow to set at room temperature or in the fridge. Store in an airtight container.
Notes
Make sure your cake is completely cooled before crumbling it for the best texture. You can adjust the amount of frosting as needed to get the right consistency for rolling the balls. For a fun touch, try different toppings like coconut flakes or chopped nuts along with the pretzels and candy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
