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Vegan Reindeer Cake Pops: 12 Festive & Delicious Treats

Vegan Reindeer Cake Pops
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These adorable, bite-sized Vegan Reindeer Cake Pops are a magical and inclusive treat perfect for the holiday season, delighting everyone with their moist cake interior, crisp chocolate shell, and festive reindeer design.

Ingredients

Scale
  • 125g plain flour
  • 25g cacao powder (for cake base)
  • 115g caster sugar
  • 1 tsp vanilla extract
  • 80g smooth apple sauce
  • 30ml vegetable oil
  • 60g dairy-free yoghurt
  • 130g dairy-free butter, softened
  • 40g icing sugar, sifted
  • 150g vegan cream cheese
  • 25g cacao powder (for frosting)
  • 120g vegan dark chocolate or vegan candy melts
  • 3 Tbsp coconut oil (optional, for thinning chocolate)
  • Small pretzel twists (for antlers)
  • Vegan candy eyes
  • Small red candies or vegan red candy melts (for Rudolph’s nose)
  • 12 cake pop sticks

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan. In a bowl, whisk plain flour, 25g cacao powder, and caster sugar. In a separate bowl, mix vanilla extract, apple sauce, vegetable oil, and dairy-free yoghurt. Combine wet and dry ingredients until just mixed. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool cake completely on a wire rack.
  2. In a mixing bowl, cream softened dairy-free butter and vegan cream cheese with an electric mixer until fluffy. Gradually add sifted icing sugar and 25g cacao powder until smooth and creamy. Set aside.
  3. Crumble the cooled cake into fine crumbs in a large bowl. Add about ¾ of the prepared frosting to the crumbs. Mix and knead with your hands until a thick, workable dough forms that holds its shape when rolled. Add more frosting if needed.
  4. Scoop 1 to 1.5 tablespoons of dough and roll into smooth, uniform balls (approx. 1.5 inches diameter). Place on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes, or freezer for 15 minutes.
  5. Melt about ¼ cup of vegan dark chocolate. Dip the tip of each cake pop stick into the melted chocolate, then insert into the center of a chilled cake ball. Return to the refrigerator for 15-20 minutes to allow the chocolate ‘glue’ to set.
  6. Melt the remaining 120g vegan dark chocolate with coconut oil in a deep, microwave-safe bowl or double boiler until smooth and pourable. Dip each chilled cake pop into the melted chocolate, fully submerging and tapping off excess. Immediately press two pretzel twists into the top for antlers, attach two vegan candy eyes below, and a small red candy (or red candy melt dab) for Rudolph’s nose. Place cake pop in a styrofoam block or stand to set.
  7. Allow chocolate coating to fully set at room temperature (15-30 mins) or refrigerate for 5-10 minutes. Store cake pops in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. For best texture, let refrigerated cake pops come to room temperature for 15-20 minutes before serving.

Notes

    Nutrition

    Find it online: https://keepityummy.com/vegan-reindeer-cake-pops/

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