Reindeer Cake Pops
Make your own fleet of reindeer this Christmas with this cute vegan cake pop recipe! Fun to decorate and even more fun to eat, this vegan reindeer cake pop recipe is a great one to make with kids over the holiday season.
Total Time: 3 hours 3 minutes
Prep Time: 25 minutes, plus 2 hour 30minutes set time
Cook Time: 25 minutes
Servings: 12
Rating:
Total Time: 3 hours 3 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the cake:
- 10.416666666667 10.416666666667 g plain flour
- 2.0833333333333 2.0833333333333 g cacao powder
- 10.833333333333 10.833333333333 g dairy free butter
- 9.5833333333333 9.5833333333333 g caster sugar
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 6.6666666666667 6.6666666666667 g smooth apple sauce
- 2.5 2.5 ml vegetable oil
- 5 5 g Nush yoghurt/ dairy-free yoghurt of your choice
- To make the cake balls
- 3.3333333333333 3.3333333333333 g icing sugar
- 0.083333333333333 0.083333333333333 tub Nush plain cream cheese/ 150g vegan cream cheese of your choice
- 2.0833333333333 2.0833333333333 g cacao powder
- For the chocolate coating:
- 10 10 g dark chocolate
- 0.25 0.25 Tbsp coconut oil
- To decorate:
- 1 1 cake pop sticks
- Edible eyes
- Pretzels for antlers
- Red icing for nose
Method
- Preheat oven to 180c and grease or line a square or rectangular tin.
- In a bowl using a hand or electric whisk, cream together the butter and caster sugar before adding the apple sauce, vegetable oil, vanilla extract and yoghurt.
- Combine before adding the plain flour and cacao powder.
- Mix well and then empty the mixture into the tin. Bake in the oven until a toothpick comes out clean. The time will vary depending on the size of the tin/depth of the mixture. Roughly 20-25 minutes but check before you remove from the oven.
- Allow the cake to cool completely before breaking it into small crumbs.
- Next cream together the icing sugar, cream cheese and cacao powder and then add the crumbs into it and combine.
- Roll the mixture into approximately 12 balls and carefully push a stick into the middle. Lay them all onto a lined baking tray and into the fridge for a couple of hours.
- When ready to decorate melt the dark chocolate and coconut oil in a bowl and allow to cool slightly before covering the cake pops in chocolate. I held it over the bowl and used a spoon to coat. Coat them in batches taking half out of the fridge at a time.
- Either prop the chocolate covered cake pops up by poking into a block of polystyrene foam, loaf of bread or even blue tac. Any way that works for you!
- Carefully cut the pretzels in two to create the antlers and gently poke them in the cake pops.
- Add the eyes and then place the cake pops in the fridge or a cold place to set.
- Once set add the icing for the nose and enjoy!
Loved this vegan cake pop recipe?
Discover our pick of the best vegan Christmas recipes here.
