Banana Bread Birthday Cake Pops (Vegan GF)

Moist, sweet and delicious banana bread birthday cake shaped into balls with a vanilla cream cheese buttercream rolled into pops and decorated with dark chocolate and sprinkles. These cake pops are vegan, gluten-free and so fun to make.

What to with leftover cake? Now, this isn’t a problem we have a lot, but if you’ve just made my Birthday Cake Banana Bread, you will have quite a bit of cake “leftover” if you haven’t already eaten it. Combining the tops with the cut-out middles, I had about 300g worth of cake that I knew I could turn into another recipe. Enter the deliciously fun cake pop or cake ball. I run a pretty no-waste or low-waste kitchen (it isn’t always easy) and a lot of food goes to neighbours and friends, we eat it at home or w save in the freezer (and some scraps go to the birds). This recipe for Banana Bread Birthday Cake Pops shows what you can do with the “scraps” of a recipe or how to use up cake if it doesn’t quite go to plan.

So, this recipe uses the cut-out middles and the top bits of cake that you can just eat, or you can turn into a fun afternoon activity and make Banana Bread Birthday Cake Pops. The difference between a cake pop and a cake ball is that a “pop” is on a pop-stick whereas the balls are left as balls – you can do whatever you like for these ones. I tend to make them into balls as it’s a bit easier and quicker, but pops can be really fun.

How to make Banana Bread Birthday Cake Pops:

• Get together your leftover cake: and crumble it into a bowl.
• Make a cream cheese buttercream: for a creamier frosting this time, I used a cream cheese buttercream which is so delicious, slightly less sweet and totally addictive.
• Stir together the cake crumbs and buttercream: and then allow to chill in the fridge to thicken up. 
• Make into balls: you may need to add some oat/coconut flour to thicken the mix as I found it is quite wet but use your judgement.
• Chill in the fridge: for a second time to firm up the balls.
• Cover in melted chocolate: use your favourite chocolate to cover the balls in and insert a cocktail or pop-stick if you like.
• Cover in sprinkles: and other delicious things like chocolate smarties or crushed nuts.

That’s all there is to these Banana Bread Birthday Cake Pops – they are so simple but so delicious. You can also use any leftover cake you have, just weigh it out to match the recipe below and add more or less oat/coconut flour as required to make a staple but moist dough.

As much as I love cake, I actually really love cake balls or pops, there is something so special about having frosting, cake and chocolate coating all in one mouthful. They are so moist, sweet (but not sickly) and so fun to make with little ones (and big ones, too).

As mentioned, I used a cream cheese buttercream this time as I love the slight tang and the creamier texture, but it is still really easy. Just whip together vegan butter, vegan cream cheese and icing sugar before stirring it into the cake crumbs.

Once coated and set, these Banana Bread Birthday Cake Pops will last a week or so in an airtight container and if it’s warm where you live, pop them in the fridge. As they are so delicious, I am sure they won’t last long! 

They are also a great one for kids parties and special occasions and no one will tell that they are vegan, gluten-free and easy to make. If you are looking for more fun cake recipes, how about my:

• Vegan Chocolate Cake Balls
• Gingerbread Chocolate Cake Balls
• Birthday Cake Banana Bread
• Triple Chocolate Cupcakes
• Carrot Cake Butterscotch Cupcakes

Banana Bread Birthday Cake Pops (Vegan GF)

• Servings: 16
• Time: 20 minutes plus cooling
• Difficulty: easy
• Print

Moist, sweet and delicious banana bread birthday cake shaped into balls with a vanilla cream cheese buttercream rolled into pops and decorated with dark chocolate and sprinkles. These cake pops are vegan, gluten-free and so fun to make.

Ingredients

• Leftover Birthday Cake Banana bread (300g)
• 25g vegan butter
• 25g vegan cream cheese
• ½ tsp vanilla essence
• 150g icing sugar
• 3 tbsp oat flour (or ground almonds/coconut flour)
• 3 tbsp coconut flour, optional
• 150g dark chocolate, melted
• Sprinkles

Directions

1. Add the leftover cake to a bowl and make it into a crumble with your fingers (it may be quite wet, but this is ok).
2. Add the vegan butter and cream cheese to a bowl or blender and beat/whip until creamy. Now gradually beat in the vanilla and icing sugar to reach a thick and smooth cream cheese buttercream.
3. Stir the buttercream into the cake crumbs, adding up to 3 tbsp oat flour (or ground almonds/coconut flour) to help thicken the mix slightly.
4. Cover and leave in the fridge for 1-2 hours. If still slightly wet, add the extra coconut flour.
5. Melt the dark chocolate. If making cake pops, dip the end of a cocktail stick into the chocolate and then into one of the balls of cake and then dip into the melted chocolate. Allow the excess chocolate to drip off and then sit the cocktail sticks up into some foamboard to allow the cake pops to harden. Decorate with the sprinkles just before the chocolate is set. Or, if making regular balls, dip the cake balls into the chocolate to cover completely and set them on a parchment-lined tray. Decorate with sprinkles just before the chocolate is set and leave to chill in the fridge for 10 minutes.
6. Store in an airtight container in the fridge for 5-7 days, although best enjoyed at room temperature to leave them to warm up before eating.

I look forward to hearing what you think of these Banana Bread Birthday Cake Pops so please leet me know in the comments below and tag me in your cake pops (or balls) as I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With birthday cake pop love x