It's one week before Halloween and I wanted to make sure that I got some spooky baking in the mix! I've been full-on vegan chef mode since I've transitioned from vegetarian to vegan this year (and documenting it on Instagram). I'm so excited that V and I were able to make a vegan version of her beloved Starbucks mummy cake pop , plus a few other spooky treats.
Let's get started!
Make your vegan cake and allow to cool. Pro-tip: line the cake pan with foil to easily remove and cut the cake. We used this Ultimate Vegan Chocolate Cake recipe.
Snacking on the cake? I see you V.
Crumble the cooled cake into a bowl.
Mix the coconut cream and powered sugar.
Add mixture a little at a time until the cake crumble becomes a dough.
Take a tablespoon of dough and roll into balls. Place on tray.
Break up the vegan white chocolate bars into pieces and microwave, string every 30 seconds, until melted.
Dip the cocktail picks or cake pop sticks into the melted chocolate.
Insert stick into the cake balls.
Freeze for 20 minutes. Add some of the melted white chocolate into three plastic baggies. Add red dye to one, green dye to the other, and leave the third bag as white. Squeeze to mix, then snip a tiny corner off of the bags for piping. Onto decorating!
WALKING IN THE SPIDERWEBS
Melt the vegan dark chocolate and dip the cake pops, swirling and tapping to shake off excess chocolate.
While the dark chocolate is still wet, pipe white chocolate around the cake pops horizontally.
Use a toothpick or cocktail pick to draw lines vertically around the cake pop to create a spider web look.
Top with spider rings! Creepy but YUM!
YOUR OTHER MUMMY
Dip into melted white chocolate.
Add two vegan chocolate chips for eyes.
Allow to set.. and mummify.
Pipe more white chocolate around as bandages and add some red dots as eyes.
ALL EYEZ ON U
Dip in white chocolate.
Pipe on a green circle.
Add a vegan chocolate chip as the iris. Try to do this while the white chocolate is still wet or you'll get cracks like mine!
Pipe on red veins.
SUPER EASY AND CREEPY VEGAN HALLOWEEN CAKE POPS RECIPE
Prep Time: 1 hour
Total Time: 1 hour
- Baked and cooled cake (we used this recipe)
- 1/4 cup cream from canned coconut milk refrigerated over-night
- 1 cup powdered sugar
- 2 bars of vegan white chocolate
- 1 bar of vegan dark chocolate
- Vegan chocolate chips
- Vegan food coloring
- Plastic snack bags for piping
- Cocktail picks or cake pop sticks
- Plastic spider rings
- Crunbel baked and cooled cake to a large bowl.
- Mix coconut cream and powder sugar together in a separate bowl to create a frosting.
- Add in frosting a little bit at a time until cake is moist and can hold a ball shape.
- Use your hands to incorporate the frosting into the cake crumbs until cake forms a dough.
- Take a tablespoon size of the dough and roll into a ball.
- Repeat until all the cake mixture has been rolled into balls.
- Break apart both bars of white chocolate and microwave, string every 30 seconds, until melted.
- Dip the ends of the cocktail pick or cake pop stick into the white chocolate and insert into the cake balls about half-way.
- Freeze for 20 minutes.
- Meanwhile prepare all of your decorating supplies as described in the post above.
- Remove cake balls from freezer.
- Dip cake balls carefully into the chocolate until covered.
- Let the excess chocolate drip off. Swirl and tap gently if needed.
- Decorate as described in the post above.
- Store in an airtight container or wrap up and give as a tasty Halloween treat.
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Baby Teith items seen in this post: