Vegan Chocolate Cake Pops

by Evolved

Vegan Chocolate Cake Pops

This vegan, paleo chocolate cake pop is rich and fudgy in the center, with a hard chocolatey exterior topped with chocolate flecks. It’s pretty much having a chocolate cake without a huge slice that always leaves you too full!
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Servings: 10 cake pops


Cake Ingredients:

  • ½ cup cassava flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup coconut sugar
  • ½ cup non dairy milk
  • 2 tablespoons melted coconut oil


  • ¼ cup nut butter
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup
  • teaspoon salt
  • ¼ teaspoon non dairy milk
  • teaspoon vanilla

Extra ingredients:

  • ½ cup 72% chocolate(like our Signature Dark bar)
  • Cake pop sticks


For the Cake:

  • Preheat oven to 350℉.
  • Whisk together all dry ingredients. 
  • Then add in the milk and oil. 
  • Empty into a 9 inch greased cake pan and bake for 10 minutes. Let cake cool completely

For the Frosting:

  • While the cake is cooling, combine all ingredients for the frosting into a medium sized bowl and mix until well incorporated


  • Crumble the cake into the bowl with frosting in it. 
  • Mix until everything is combined. 
  • Roll into small, tight meatball shapes and place on the tray. 
  • Once all cake pops have been rolled out, let sit in the freezer for 20 minutes.
  • Once the cake pops are set up, take a cake pop stick and dip it about a 1/4″ into melted chocolate. 
  • Place about halfway into the cake pop. 
  • Once all pops have been poked, place back in the freezer for 5 minutes to let the chocolate set up.
  • Have your melted chocolate ready and start to dip the cake pops into it. 
  • Shake off the excess chocolate and then stick it with the pop right side up into styrofoam or cardboard before it completely dries.
  • Decorate with some small round sprinkles. Once set up, enjoy! 


Difficulty Level: Medium

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