These cake pops are fudgy, delicious, and beyond cute! Bonus: You need just seven ingredients for this recipe. Make these for a loved one’s birthday, Valentine’s day, or to simply brighten up a gloomy Monday!
Ingredients for these cake pops
Boxed Chocolate Cake Mix (or flavor of choice): Yes, this recipe uses boxed cake mix! Many store-bought versions are actually vegan, so just check the ingredients. I used a Duncan Hines variety for this recipe.
Nondairy Milk: You can choose your favorite milk – when baking, I like to use the thickest milk I have, so this is typically soy or oat.
Canola Oil: We’re sticking with the recipe on the back of the box for this – you’ll use 1/3 cup of canola oil. You can swap for your favorite neutral oil, if desired.
Nondairy Yogurt: No eggs needed for this recipe! Instead, we’ll use a bit of nondairy yogurt (you can swap this for vegan sour cream as well). This’ll add richness and moisture to the cake.
Vegan Chocolate Chips (can sub white chocolate): They wouldn’t be cake pops if they weren’t coated in chocolate! Use your favorite vegan chocolate here – semi-sweet or white chocolate both work perfectly.
Mini Ice Cream Cones: I used Joy mini cups for this recipe, however you could use your favorite vegan cones for this recipe and carefully cut them down to make them mini.
Vegan Sprinkles: Optional, but totally recommended! Rainbow sprinkles are so cute on these, but you can use any sprinkles you desire.
The Method
The method to making these cake pops is a bit different than the technique you may be used to, but it’s actually easier, requires less ingredients, and results in ultra fudgy cake pops!
- First, you’ll start by making a simple 9″x13″ cake using one box of cake mix plus three simple, plant-based ingredients.
- Immediately once the cake comes out of the oven and is still hot, add it to your mixing bowl. Beat until it comes together. The steam will help bind the mixture together (no frosting needed!).
- Create 16 balls of dough that are 1 1/2 tablespoons each. Freeze for about an hour. Wrap up the remaining mixture and place into the fridge.
- Melt two cups of chocolate (I recommend using a double broiler).
- For each cake pop, place a bit of chocolate into the bottom of an ice cream cone. Press some of the leftover cake pop mixture into the cone. Dip the cone into the chocolate, then place one of the cake pop balls on top. Allow the chocolate to harden (this will help keep the cake pop in place), then dip back into the chocolate so that the entire top is coated in chocolate. Immediately top with some sprinkles.
- Repeat with all of the cake pops, then allow the chocolate to set and enjoy!
Tools and Accessories Used
Mixing Bowl + Rubber Scraper: To make the cake, you can simply add the ingredients to a mixing bowl and use a rubber scraper to stir until combined.
Kitchen Scale: While not necessary, it’s helpful to use a kitchen scale to weigh your ingredients in baking.
9″x13″ Pan: This is the size I recommend to bake the cake in, however you can use a different size pan and adjust cook time accordingly.
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer to beat the cake together to create the cake pop mixture. You can also use a hand mixer.
Ice Cream Cone Cake Pops
Ingredients
Chocolate Cake
- 1 (~15.5 oz) box vegan chocolate cake mix or flavor of choice
- 1 cup (240 ml) nondairy milk
- 1/3 cup (80 ml) canola oil
- 1/4 cup (56 g) vegan yogurt
For assembling
- 2 cups (340 g) vegan chocolate chips can sub white chocolate
- 16 mini vegan ice cream cones
- Vegan sprinkles
Instructions
- Preheat the oven to 350°F and grease a 9″x13″ baking dish.
- In a large mixing bowl, add the cake mix, milk, oil, and sour cream. Mix until well combined. Pour into the prepared baking dish. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with only crumbs, no raw batter.
- Once the cake is out of the oven and still hot (the steam will help stick the mixture together), carefully spoon it into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until a cake pop dough is formed.
- Scoop out 16 balls of dough that are ~1.5 tbsp each and roll them into balls. Place on a wax or parchment paper-lined baking sheet. Freeze for about 1 hour. Wrap up the remaining dough and place in the fridge for later.
- Using a double broiler, melt the chocolate.
- For each cake pop, place a bit of chocolate into the bottom of an ice cream cone. Press some of the leftover cake pop mixture into the cone. Dip the cone into the chocolate, then remove one of the cake pop balls from the freezer and press it on top. Allow the chocolate to harden (this will help keep the cake pop in place), then dip back into the chocolate so that the entire top is coated in chocolate. Immediately top with some sprinkles. Repeat with all of the cake pops, then allow the chocolate to set and enjoy!
