Vegan cake pops, heck I did it. you know, I have been creating this recipe in my head for more than half a year now, always looking for substitutions for cake pop ingredients and a good vegan cake. Finally got it.

The recipe is based on a carrot cake recipe I got from a vegan friend, but I used hokkaido pumpkin instead. After baking the cake, I shredded it and mixed it with… guess what? At this point, the cake pop recipe requires cream cheese and butter, but I found a good alternative for this: melted vegan marshmallows with a little margarine.

All in all, this recipe is pretty easy and I am sure a non-vegan version of in (use butter instead of margarine, eggs and normal marshmallows) will be just as fine. And it is perfect for the beginning of autumn, so give it a try, if you want to give your senses a kick.

Vegan Pumpkin Cake Pops
(makes about 40 darling pops)

cake:

5oo g shredded pumpkin
1 peeled and shredded apple
150 g sugar
3 tsp egg replacer + 6 tbsp water
250 g flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
75 g grated coconut
125 g margarine

frosting:

160 g vegan marshmallows
4 tbsp margarine

glaze:

200 g vegan white chocolate

Combine the apple and pumpkin with the sugar and let sit for about 15 minutes.
Preheat the oven to 175°C (350°F).
Then add the remaining ingredients and mix well.
Bake the mass in a pan for about 50 minutes, then let it cool.

Crumble the cake in a bowl or shred it. Then melt the marshmallows and margarine in a small saucepan until the mass is homogenous (it looks like light yellow cream). Then immediately add it to the cake crumbs and stir in (use a spoon at the beginning, the stuff is pretty hot!). Form little balls and place them in the freezer for about 15 minutes.

Now melt your chocolate, place a lollipop stick into each ball and cover them.