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A cake pop like you’ve never seen it before–healthy Vegan Yogurt Cake Pops! This veganized version of the ever popular dessert is not only delicious, but also made with nourishing, whole plant food ingredients. If you’re not familiar with cake pops, they’re what I’d describe as a cake truffle–cake mixed with frosting to create a wonderfully moist, truffle-like texture, usually coated in more frosting or chocolate.
By now you’re probably aware that one of my favourite things to do is veganize things, and make them with whole plant ingredients. Some of my greatest inspiration comes from things I used to eat, or favourite childhood snacks and the thing is, you can really veganize almost any recipe and make mindful ingredient swaps. For example, I’ve made Vegan Cheez-Its, Tahini Teddy Grahams and Cinnamon Toast Crunch inspired granola. So that’s exactly what I did with these cake pops and they’ve been taste tested by yours truly, but also my sister Chloe who is actually a big fan of junk food. In other words, they’re undetectably healthy and super duper yummy.
what’s in these Healthy Vegan Yogurt Cake Pops?
This recipe is vegan, gluten-free, oil free* and refined sugar free*. They are best enjoyed immediately, but can be stored in the freezer.
Cake → is one of the most important ingredients. You can use any boxed cake mix (many can be made vegan, for example, I like to use this grain-free mix), or your favourite homemade cake recipe. The beauty is you can choose any flavour you’d like. I use chocolate in this recipe, but vanilla, red velvet and everything else under the sun will work.
Vegan Yogurt → stands in as a substitute for frosting. In this recipe, I really like to use coconut yogurt, because it has the best texture and enough healthy fat to do what frosting does in traditional cake pops. Hear me out–even if you don’t like the taste of coconut (and personally, I don’t love it in recipes unless it is a coconut flavoured recipe), you won’t taste it. Paired with the cake, chocolate specifically, it just adds moisture to the mix and really creates that cake pop texture.
Dark Chocolate → melted down was my preferred coating of choice because it hardens and holds the pop together. Almost like a magic shell, anyone remember that? You can use a vegan white chocolate if you prefer, but I definitely recommend coating with some kind of chocolate because it really helps to seal the deal and keep your pops pop-like!
secrets to success
For even texture, I highly recommend crumbling cake with your hands first. It’s kind of therapeutic, although it does feel almost wrong to crumble up a perfectly baked cake ???? Don’t be afraid to get your hands dirty when you’re incorporating the yogurt into the mix too!
When preparing your cake pops, I recommend starting by rolling your balls before melting your chocolate to coat. This way, the chocolate won’t harden while you’re rolling. Alternatively, you can recruit a loved one to lend a helping hand and do it assembly line style!
Make sure you prepare a drip rack or cooling rack of some sort to allow excess melted chocolate coating to drip off. This will allow for an even coat all around the cake pop.
Lollipop sticks are optional, but do make things a little bit easier! If you prefer to make them cake balls (no sticks), just use a fork to coat your cake balls and let the excess melted chocolate run off.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Prepare cake mix according to package directions. Let set aside to cool completely.
Once cool, crumble cake into small pieces in a large bowl. Use your hands to break down, then add vegan yogurt and vanilla extract. Start to mix using a spatula until evenly incorporated. The texture should be a moist, truffle-like cake and you should be able to form balls that hold together.
Roll about a tablespoon or two of the mixture into balls, packing firmly. I found it easiest to pack it like a snowball, versus rolling it between my palms. Depending on the type of cake you use, you might need to add more or less yogurt to achieve the perfect texture and you can also place the mixture in the fridge to firm up a bit.
Meanwhile, vegan chocolate, and prepare your lollipop sticks. Place a stick into a cake ball, then coat in melted chocolate completely. Let excess drip off and cool on a parchment paper lined baking sheet or stick lollipops in a piece of floral foam or other material to keep it upright until dry.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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