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