Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1 cup dairy-free chocolate chips (for coating)
- Sprinkles or other decorations (optional)
Instructions
- Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until combined.
- Add the vegetable oil, almond milk, and vanilla extract to the dry ingredients. Stir until just combined—don’t over-mix!
- Pour the batter into a greased cake pan and bake at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake completely before crumbling it into a large bowl.
- Mix in a few tablespoons of vegan frosting to bind the cake crumbs together until it’s moldable.
- Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Chill the cake pops in the fridge for about 30 minutes to firm them up.
- Melt the dairy-free chocolate chips in a microwave-safe bowl or double boiler.
- Dip each cake pop into the melted chocolate, allowing excess to drip off.
- Decorate with sprinkles or desired toppings, and place them back on the baking sheet to set.
Notes
Use a colorful display for serving or try different flavors by experimenting with extracts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan