Cake Pops (Gluten-Free + Vegan)

Let’s all just agree that small bites of frosted cake are so much more fun to eat than large slices of cake! These bite sized desserts are ridiculously easy to make and allows you to be creative with the frosting flavours, colour combinations and decoration. The key to holding the cake pops together is rolling semi-moist cake in chilled frosting or cream (make sure it doesn’t have a runny consistency). This cake pops recipe is made from scratch, you can however, make them with leftover cake or cupcakes.

INGREDIENTS : –

• 1 1/2 cup oat flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 3 tbsp vegan butter or coconut oil
• 1/2 cup plant-based milk

INSTRUCTIONS : –

1. In a mixing bowl, sift the flour, sugar and baking powder. Set aside.In another bowl, add the butter, milk and vanilla extra. Beat well to a creamy consistency.
2. Fold in the dry ingredients and mix well.
3. Preheat the oven to 350 degrees F.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until it passes the toothpick test.
5. Remove from the oven and let it cool for about 10 minutes before removing the cake from the pan. Set aside to cool completely.
6. Once cooled, crumble the cake into a sand-like texture.
7. Add 2-3 heaping tablespoons of vegan cream or frosting.
8. Take a tablespoon of cake mixture and shape into balls. Place the balls into a lined baking sheet or tray. Pierce small sticks into the balls place them in the refrigerator to chill for 1-2 hours.
9. Coat and decorate the cake pops – Dip the cake pops completely into melted chocolate or any other desired glaze. Add sprinkles while the coating is still wet.
10. Using a Styrofoam block, pace the cake pops upright in the refrigerator and allow the coating to set completely before serving.