Vegan Confetti Cake Pops

I wonder who it was that first thought of crumbling up cake and turning it into lollipops? It’s a pretty simple idea when you think about it and it leaves you to wonder, “why didn’t I ever think of that?”. Personally, ever since this cake pop craze started I’ve had dozens of cake pops at parties and special events, from baby showers to birthdays to weddings. However, after going vegan I had stopped being able to indulge. Luckily, I soon discovered that vegan cakes did exist and they could easily be turned into homemade cake pops. Yay! Most recently, I had a vegan cake recipe fall apart on me (my Confetti Cake recipe on this blog actually) and I thought it was the perfect opportunity to recycle the poor botched cake and turn it into a cake pop tutorial for you.

Now for some, cake pops don’t hold much appeal. I’ve heard some people comment that it’sΒ the mouth feel of pre-chewed up cake that turns them off. Yes, the texture is similar to cookie dough (which I personally have no problems with) but this could be simply remedied by just adding less frosting when bringing the crumbled up cake together. I use about 1/2-1 cup of frosting in my recipe, because I actually prefer a doughy texture. But, you can certainly add just a couple of tbsp of frosting and achieve a looser/crumbly cake texture. Either way, it’s cake and frosting mixed together and turned into lollipops folks. There ain’t much wrong with that! πŸ™‚

Extra tip: I used semi-sweet chocolate and plain icing as my coating for these pops. However, the icing can soften a bit at room temperature. So if you can get a hold of meltable vegan white chocolate to dip your pops into, then that would turn out a more solid coating if desired.

I hope you like this recipe as much as I do! If you need a visual for these vegan confetti cake pops, make sure to check out the full video tutorial here: RiB Youtube Channel

Vegan Confetti Cake Pops
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It's crumbled up cake, mixed with frosting, and turned into a lollipop...do I need to say more? πŸ˜€
    Servings Prep Time
    20 pops 15 min
    Cook Time Passive Time
    0 min 2 hrs
    Servings Prep Time
    20 pops 15 min
    Cook Time Passive Time
    0 min 2 hrs
    Vegan Confetti Cake Pops
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    It's crumbled up cake, mixed with frosting, and turned into a lollipop...do I need to say more? πŸ˜€
      Servings Prep Time
      20 pops 15 min
      Cook Time Passive Time
      0 min 2 hrs
      Servings Prep Time
      20 pops 15 min
      Cook Time Passive Time
      0 min 2 hrs
      Ingredients
      Pops
      Coating
      Servings: pops
      Units:
      Instructions
      1. First, crumble a fully baked and cooled confetti cake into a bowl until it looks like thick grainy sand. Then, in another large bowl prepare a butter cream frosting by combining your butter, powdered sugar, and almond milk together using an hand mixer. Add as much almond milk as needed, one tablespoon at a time, just to be able to create a thick and smooth cream. To this bowl of frosting, add in your crumbled cake and mix together thoroughly. Start mixing with a spatula and then mix with your hands. It should result in a dough like consistency.
      2. Once cake has come together, begin forming small golf size balls using a cookie dough scooper or melon baller and your hands. Place these balls on a parchment lined cookie sheet. Once all of your balls are formed, insert into their centers lollipop sticks. Place your pops into a freezer to chill for 30-40 mins.
      3. When pops are almost done chilling, prepare your coatings by first melting your semi-sweet chocolate in a large mug in your microwave. Begin by heating your chocolate for 2 minutes and stirring. Then, heat your chocolate for 1 minute and stir. You can then continue to heat chocolate in 20 second intervals until your chocolate is fully melted and shiny.
      4. In another mug, prepare your plain icing by adding your powdered sugar and almond milk. Add as much of each ingredient as needed to fill the mug a little over half way.
      5. Once pops are done chilling, begin dipping them into your chocolate or icing, coating them completely. Then twirl them gently to remove excess coating off of them and set them back onto your tray. While coating is still wet, add a decorative sprinkle topping if desired. Once pops are coated and decorated you can then chill them again for another 20-30 minutes until they've harden. **You also have the option of not decorating the icing coated pops after initially dipping them in your icing. You can chill them with the rest of your pops and then dip them for a second time in your icing after chilling. This will yield a thicker white coating once you chill them again. You could also add a food coloring to your icing for decorative variation.**
      6. These pops can last for up to a week stored in your fridge or up to several weeks stored in your freezer. ENJOY!
      Recipe Notes

      Confetti Cake Recipe link HERE

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      By | 2017-05-11T21:14:47+00:00 May 11th, 2017|Baked Goods, Dessert, Recipes|0 Comments

      About the Author:

      Hi, I'm Gloria Lopez, plant based chef, counselor, and happy vegan.