Cake pops
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Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Nutrition per recipe
Calories3575.6 kcal (179%)
Total Fat188.7 g (270%)
Carbs453.4 g (174%)
Sugars347.1 g (386%)
Protein19.7 g (39%)
Sodium2976.9 mg (149%)
Fiber16.7 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the cake
100gvegan butter
100gcaster sugar
½ tspvanilla extract
100gself-raising flour
2 teaspoonbaking soda
2 tablespoonvinegar
For the buttercream
Instructions
Make cake (or use cake scraps)
Step 1
Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin.
Step 2
Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency.
Step 3
Slowly beat in the vinegar and baking soda, then fold in the flour and mix well.
Step 4
Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
Make the buttercream
Step 5
In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again.
Step 6
Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together.
Step 7
Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate.
Step 8
Push a lollypop stick into each, then put into the fridge for an hour to set.
Complete the cake pops
Step 9
Melt the chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl.
Step 10
Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl, then dip into the sprinkles.
Step 11
Afterwards, stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.
View on BBC Good Food
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