These vegan, gluten-free and healthier Halloween Cake Pops are so fun to make for the spooky season and you only need 6-7 basic ingredients. They are fudgy, moist and delicious like pumpkin pie, chocolate truffles and small cakes in each bite.
These are the best way to use up leftover cake, and if you made my Hidden Pumpkin Loaf Cake, you’ll have the perfect way to use those slices of cake. These pops feel like cake-y chocolate truffles, combined with all things pumpkin and delicious and require zero baking or skills. They start with crumbling up cake, stirring it all together and shaping into balls. You can dip, drizzle and dunk these into chocolate as your heart desires and add more sprinkles to make these as spooky as you like. They are also made with healthy, wholesome ingredients unlike most buttercream-based cake pops, making them even better.
Why will I love these?
These pops are so fun:
Melt in your mouth delicious
Pumpkin spiced and cosy
Sweet but naturally sweetened and not over the top
Great to use up leftover cake
Made with wholesome ingredients
A source of fibre, protein and gut healthy goodness
Chocolatey and rich
Naturally vegan, gluten-free, egg-free and dairy-free
Easily nut-free and soya-free
Requires no baking or skills
Great to make with little ones
Perfect for Halloween trick or treats
Fantastic all year round (without the googly eyes!)
If you already love the sound of these Halloween Cake Pops then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is very simple and you can see the full weights in the recipe card and see my favourites in the “shop the recipe” section below.
Leftover pumpkin cake: if you’ve made my Hidden Pumpkin Loaf Cake, you’ll have the perfect amount of cake for this recipe. If not, see my tips below. This is the perfect base for cake pops and truffles.
Smooth runny almond butter: this is the glue that holds the mix together, as we are not using butter or buttercream. I love a smooth, runny 100% almond butter but peanut, cashew or pecan butter will also work. To make these nut-free, use tahini or sunflower seed butter.
Coconut yoghurt: this also adds moisture to the mixture and makes these melt in the mouth delicious. The Cocos Organic vanilla or natural yoghurt is my favourite as it’s thick, creamy and great for gut health. Make sure your yoghurt is thick like a dairy-free Greek-style texture.
Vegan vanilla protein powder: this adds a boost of protein and adds natural sweetness and vanilla flavour. I use the FORM vanilla one which is my latest favourite and you can save 10% on their website with my code NourishingAmy10.
Oat flour: or use oats and blend them into a flour yourself. This is great as it requires zero baking and adds wholesome goodness.
Dark chocolate: for dipping, dunking and drizzling all over the cake pops. Use your favourite dark chocolate or dairy-free milk chocolate here.
Coconut oil: I add this into the melting chocolate so that they set more quickly and are easier to bite into.
Edible sugar eyes: these turn the cake truffles into Halloween creations but you can also use other sprinkles.
Are these gluten-free and nut-free?
Start by making the initial cake gluten-free and nut-free (see my original recipe post for tips) and then to keep the pops gluten-free, use certified gluten-free oats or oat flour. To make these nut-free, swap the almond butter for sunflower seed butter and check your protein, yoghurt and chocolate.
How do I make them?
These are easy and quick to make:
Crumble up the cake: into fine crumbs and weigh the mix. If yours is a bit more of a bit less, that is fine, you may need to add some more oat flour or almond butter to counteract this.
Stir together all the ingredients: except the chocolate.
You will have a sticky cookie dough like texture: and scoop into 16 to 18 pieces.
Roll into balls and place on a parchment lined tray: and set in the fridge.
Melt the chocolate and coconut oil: and pout into a small bowl.
Dip, dunk or drizzle the pops into the chocolate: and add on some googly eyes or sprinkles.
Set the chocolate in the fridge and enjoy: straight away or save for later.
How long will they last?
Once made, keep these in the fridge for 3-5 days in a sealed container, although the eyes will soften and start to bleed so best to add these the same day you want to serve them.
What if I don’t have leftover cake?
If you don’t have any leftover cake, you need to make a new cake, here are my suggestions:
These vegan, gluten-free and healthier x Halloween Cake Pops are so fun to make for the spooky season and you only need 6-7 basic ingredients. They are fudgy, moist and delicious like pumpkin pie, chocolate truffles and small cakes in each bite.
350g leftover pumpkin cake
120g smooth, runny almond butter
90g thick coconut yoghurt
35g vegan vanilla protein powder
45g oat flour
60g dark chocolate, chopped
1 tsp coconut oil
Edible sugar eyes
Crumble the cake with your fingers to form fine crumbs.
Make the batter: whisk together the almond butter and yoghurt in a bowl until smooth. Add in the cake crumbs, protein powder and oat flour and stir to a sticky mixture.
Shape the pops: scoop and roll the batter into 16-18 balls and place on a parchment lined tray and chill in the fridge for 30 minutes, or until firm to touch.
For the chocolate: melt together the chocolate and coconut oil and pour into a small bowl.
For the pops: drip, drizzle or coat each ball in the chocolate and set back on the parchment. Decorate with edible sugar eyes and allow the chocolate to set for 10 minutes.
Eat straight away or keep in the fridge in a sealed container for 3-5 days (the eyes will start bleed and soften over time).
If you don't have leftover cake, see my tips above to make a new cake ready for these cake pops.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Halloween Cake Pops so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!