Veganizing Cake Pops (Even Non-Bakers Can Make Them!)

Cake pops have become something of an obsession for me.



I like eating cupcakes. But, the craze doesn't really drive me to make them all the time.


Cake pops - chocolate-dipped, just-right bites of moist cake, sitting on the tops of lollipop sticks, inspiring the child inside of you - however, are a different story.


I love to cook, but I am not a baker. When I saw the kitchn's recipe for cake pops, however, I had to veganize them. I ordered a sifter, cake pan, and lollipop sticks from Amazon, and got to work on my plan. The timing couldn't have been more perfect - Seattle's Bake Sale for Japan was right around the corner.


Now, I'll let you in on a little secret - I backed out of all the precise measuring, sifting, etc., that baking requires, and used a box mix for the cake portion. But, if you've ever tried Cherrybrook Kitchen's vegan cake mixes, you would wholeheartedly support my decision. Especially, if you're more of a cook than baker - this mix will make you look good.


And here's how it went:


I started by baking the chocolate cake, according to the box directions. If you're braver than I am, you can use your favorite chocolate cake recipe, in place of my shortcut.


I let the cake cool completely. Then, came the fun part. In a large bowl, I broke the entire cake down into crumbs, with my hands. You know, like how one-year-olds are expected to do with their birthday cakes?
In a separate bowl, I whipped together:

• 8 ounces of Tofutti cream cheese, softened
• 2 cups of confectioner's sugar
• 4 tablespoons of Earth Balance vegan butter, at room temperature
• 1 tablespoon of soy milk (and perhaps a little more when necessary)

Then, I mixed this creamy mixture into the cake crumbs (again, with my fingers!), until the two were completely combined, and I was left with this moist cake mixture (the last of which, you can see here):



I covered the mixture and refrigerated it for an hour, to firm it up. But, you can keep it refrigerated for a couple of days, also.
Time to start making the balls. I used a spoon to help me measure out equal portions of the cake mixture. I rolled each spoonful into a ball, and placed it on a baking sheet, covered with parchment paper.



I stuck the lollipop sticks in. And, then I stuck the tray in the freezer for 10 minutes, while I prepared the dipping chocolate and toppings.


To me, this was an important step - one of the issues with cake pops is that the cake ball can easily come off the lollipop stick. Freezing these for a few minutes helped me keep them together during the dipping.





I melted 12 oz. of vegan chocolate chips in a double boiler on the stove. I stirred the chocolate to keep it smooth, and then one at a time, dipped each cake pop in, until covered. Pulling it out, I covered each cake pop in coconut flakes or vegan sprinkles, (you can use any topping really - nuts, mini M&Ms, mini-marshmallows, colored sugar, etc.), and then returned the cake pop to the parchment paper to harden.





You'll eventually have a beautiful assortment, like such:





The first time you make them, not all of the cake pops will be perfect. (See below.) However, because I couldn't sell this, it was just for me. :)


 


And, then, I packged them, and took them off to Cake Spy in Seattle, where we raised $3,100 for the earthquake and tsunami relief efforts!











(Can you see my cake pops? They're on the right, over the blue card...!)


LET US KNOW: Have you tried making vegan cake pops? How did yours turn out? Any suggestions you'd offer?

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