Why Make This Recipe
Vegan Reindeer Cake Pops are the perfect festive treat for holiday gatherings. These delightful pops are not only adorable but also plant-based, making them suitable for everyone, including those following a vegan diet. They combine the rich flavor of chocolate with fun decorations that resemble Rudolph, making them a hit with kids and adults alike. Plus, they are easy to make and can be a fun activity for families or friends to enjoy together.
How to Make Vegan Reindeer Cake Pops
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1/2 cup neutral oil (canola, vegetable, or sunflower)
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 2 to 4 tablespoons unsweetened plant-based milk (as needed)
- Pinch of salt
- 16 ounces vegan dark chocolate or vegan candy melts
- 2 to 3 tablespoons coconut oil (optional)
- Small pretzel twists (for antlers)
- Vegan candy eyes
- Small red candies or vegan red candy melts (for Rudolph’s nose)
- Decorative sprinkles (optional)
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a mixing bowl, whisk flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix plant-based milk, oil, and vanilla. Create a well in the dry mix, pour in the wet mixture, and add vinegar. Mix until combined.
- Pour batter into the pan and bake for 25-30 minutes. Cool completely.
- Crumble the cake into a bowl. Make the frosting by creaming butter, adding powdered sugar and cocoa, then milk until smooth. Mix 3/4 of frosting with cake crumbs until a dough forms.
- Roll dough into 1.5 inch balls and chill.
- Dip each stick in melted chocolate and insert into cake balls. Chill again.
- Melt remaining chocolate, dip cake pops, and press pretzels for antlers and attach candy eyes and Rudolph’s nose.
- Let set, then store in an airtight container.
How to Serve Vegan Reindeer Cake Pops
Serve these delightful cake pops as a festive dessert at parties, gatherings, or as a fun treat for kids. You can arrange them on a decorative platter or use a cake pop stand for display. They also make great homemade gifts during the holiday season!
How to Store Vegan Reindeer Cake Pops
Store your Vegan Reindeer Cake Pops in an airtight container at room temperature for up to three days. If you need to keep them longer, store them in the refrigerator for up to a week. For longer storage, consider freezing them. Just ensure they are well-wrapped to prevent freezer burn.
Tips to Make Vegan Reindeer Cake Pops
- Make sure to cool the cake completely before crumbling. This helps the cake pops hold their shape better.
- Use a small ice cream scoop to help form uniform cake balls.
- If the chocolate is too thick for dipping, add a little coconut oil to achieve a smoother consistency.
Variation
Feel free to get creative! You can use different colors of candy melts for various holiday themes. You can also add flavors to the cake mix, such as mint or orange zest, to create unique variations.
FAQs
1. Can I use gluten-free flour in this recipe?
Yes! You can substitute all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
2. How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
3. Can I make these cake pops in advance?
Absolutely! You can prepare cake pops a day or two ahead of time. Just store them properly to keep them fresh until you are ready to serve.
Vegan Reindeer Cake Pops
- Total Time: 50 minutes
- Yield: 24 cake pops
- Diet: Vegan
Description
Delightful vegan cake pops that resemble Rudolph, perfect for festive gatherings.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1/2 cup neutral oil (canola, vegetable, or sunflower)
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 2 to 4 tablespoons unsweetened plant-based milk (as needed)
- Pinch of salt
- 16 ounces vegan dark chocolate or vegan candy melts
- 2 to 3 tablespoons coconut oil (optional)
- Small pretzel twists (for antlers)
- Vegan candy eyes
- Small red candies or vegan red candy melts (for Rudolph’s nose)
- Decorative sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a mixing bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix plant-based milk, oil, and vanilla.
- Create a well in the dry mix, pour in the wet mixture, and add vinegar. Mix until combined.
- Pour batter into the pan and bake for 25-30 minutes. Cool completely.
- Crumble the cake into a bowl.
- Make the frosting by creaming butter, adding powdered sugar and cocoa, then milk until smooth.
- Mix 3/4 of frosting with cake crumbs until a dough forms.
- Roll dough into 1.5 inch balls and chill.
- Dip each stick in melted chocolate and insert into cake balls. Chill again.
- Melt remaining chocolate, dip cake pops, and press pretzels for antlers; attach candy eyes and Rudolph’s nose.
- Let set, then store in an airtight container.
Notes
Cool the cake completely before crumbling and use a small ice cream scoop for uniform cake balls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American