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vegan pumpkin spice cake pops with chocolate glaze

Vegan Pumpkin Spice Cake Pops

My vegan pumpkin spice cake pops with snappy chocolate glaze: cosy, aromatic, beautiful gift.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Brunch, Dessert
Cuisine american inspired
Servings 6 Stück
Calories 297 kcal

Recommended Equipment

measuring spoons/ cups*
kitchen scales*
wooden skewers*
double boiler melting pot*
US Customary - Metric

Ingredients
 
 

  • 120 g flour
  • 45 g coconut sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1 tablespoon pumpkin spice
  • 120 ml plant milk
  • 40 ml plant oil
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons vegan cream cheese
  • 100 g vegan brown chocolate
  • 30 g vegan white chocolate

Instructions
 

  • Preheat oven to 180°C/ 350°F.
  • Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Combine flour, sugar, baking soda, vanilla and pumpkin spice in a large bowl, then combine plant milk, plant oil and apple cider vinegar in a measuring cup and mix well. Then quickly mix together until just combined.
  • Pour the dough into a small baking tin lined with parchment paper and bake for 25 minutes.
  • Break the slightly cooled cake into a bowl and mix with cream cheese.
  • Take a handful out and roll into a ball. Repeat with the rest of the mixture. It should make 6 or 7 balls.
  • Put them into the freezer.
  • Now temper the chocolate for the glossy, snappy glaze using the seeding method (see blog post). Don't worry, it's not as complicated as it looks at first glance:
    Chop the chocolate finely. This makes it easier to melt and ensures even heat distribution. Fill a pot with a little water and heat on low. The water should not boil, just simmer gently. Place a double boiler or heatproof bowl over the pot so that the bottom does not touch the water.
    Add 2/3 of the chopped chocolate to the double boiler. Stir regularly until completely melted. Monitor the temperature carefully: vegan milk chocolate should be heated to 40-45°C (104-113°F), vegan dark chocolate to 45-50°C (113-120°F).
    Remove the double boiler from the heat and stir in almost all of the remaining chopped chocolate. This lowers the temperature and helps the chocolate crystallise. Leave a few pieces aside for fine-tuning if needed. Target temperature for vegan milk chocolate is 29-30°C (84-86°F), for dark chocolate aim for 31°C (88°F).
  • Stick the wooden skewers into the cold balls and dip into the chocolate glaze. The balls should not be frozen, just very cold, so the chocolate glaze can dry fast. Put on parchment paper to firm up. I don't recommend drying it on a plate, that tends to stick too much.
  • Now add 2/3 of the white chocolate to the double boiler. A little dark chocolate remaining in the bowl is fine, we're just creating a different colour here. Heat to 40-45°C (104-113°F), remove from the heat, stir in the remaining white chocolate and cool down to 28-29°C (82-84°F).
    Using a spoon, drizzle a pattern over the cake pops.
  • Keep in the fridge until serving, so the chocolate is nice and crunchy.

Nutrition

Calories: 297kcalCarbohydrates: 38gProtein: 4gFat: 16gFiber: 3gSugar: 17g
Keyword pumpkin spice cake, pumpkin spice cake pops, vegan cake pops
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet