These deliciously sweet Biscoff Cake Pops are a real crowd-pleaser – we’re sharing our tips for making perfect cake pops, including how to make them in advance. These cake pops are egg free, dairy free and vegan!
Learn how to make these scrumptious Biscoff cake pops, with a homemade vanilla sponge cake and Biscoff spread interior, a white chocolate coating and a sprinkling of Biscoff crumbs. These delicious cake pops are egg free, dairy free and completely vegan; they’re a treat for any Biscoff lover.
We’re sharing our tips and tricks for making perfect cake pops every time so read on to learn the art of cake pop making! You can even make these Biscoff cake balls in advance and freeze them – super handy if you’ve got a party coming up.
- The written recipe
- Why these cake pops are special
- Success tips
- Step by step instructions with photos
- Other ‘must try’ vegan recipes!
What are cake pops?
Traditional cake pops are small truffle-like balls made of crumbled-up cake mixed into frosting. Cake pops are served on a stick, are coated in chocolate and often decorated with sprinkles.
Cake Pops are a fantastic party treat that can be made in a variety of flavours and decorated to suit any special occasion. They also make great gifts!
Why these Biscoff Cake Pops are special
If you’re looking for a special gift or party treat for a birthday, baby shower or anniversary, this is it!
These cake pops are deliciously moreish and perfect for anyone with a sweet tooth. They feature a moist vanilla sponge and rich Biscoff spread interior with cinnamon spice flavours that pair beautifully with the white chocolate coating.
We teach you how to make a simple vegan vanilla sponge cake and have swapped the traditional buttercream for Biscoff spread to simplify the process of making these cake pops.
This recipe egg free, milk free and 100% vegan.
Making homemade cake pops isn’t complicated but it does take a little bit of extra time, so we recommend making the cake the day before, although this is not essential. Here is an overview of the steps involved in making these delicious Lotus Biscoff Cake Pops:
- Make a homemade vegan vanilla sponge cake
- Crumble the sponge cake into fine crumbs
- Mix the cake crumbs with Biscoff spread
- Roll the mixture into balls
- Coat the Biscoff cake balls in chocolate
- Decorate with Biscoff cookie crumbs
Steps 1 to 4 can all be completed the day before if you prefer.
- Bake the cake the day before. Making cake pops isn’t difficult but it does take time, with chilling time required between steps, so we recommend baking the cake the day before so that it is cool and ready to use.
- You can use pre-made sponge cake. If your local supermarket sells a vegan vanilla sponge cake that you like, by all means use that for this recipe if you prefer. Just skip straight to the ‘to make the Biscoff cake pops’ section on the recipe card.
- Use coconut oil to create a silky chocolate coating. We add coconut oil to the melted chocolate before coating the cake pops. Coconut oil thins the melted chocolate, giving a smoother finish to the finished cake pops.
- Let the melted chocolate cool before dipping. Before dipping your Biscoff cake balls into the creamy melted white chocolate, let the chocolate cool for 10 minutes. We recommend that you chill the cake pops before dipping them into the melted chocolate because the chocolate will dry more quickly this way. However, to prevent the chocolate from cracking it’s important that you let the melted chocolate cool first, rather than dipping cold cake balls into hot melted chocolate.
- Store cake pops in the fridge. To make your Biscoff cake pops last longer we recommend storing them in the fridge. Once the chocolate has dried fully, the cake pops can be laid on their side in an airtight container and refrigerated for up to 3 days until you are ready to serve them.
- Serve at room temperature. These Biscoff Cake Pops taste best at room temperature so bring them out of the fridge an hour before serving.
How to make these Biscoff Cake Pops
To make these cake pops, you’ll need the following ingredients:
Self-raising flour – the recipe calls for 260g self-raising flour plus 3/4 tsp baking powder. If you only have plain flour (all purpose flour) then you can use 260g plain flour plus 3 tsp baking powder instead.
Smooth Biscoff spread (Biscoff cookie butter)
Vegan white chocolate
Lotus Biscoff biscuits
Dairy-free milk – we use almond milk but soya milk also works well
In addition to bowls, saucepans and utensils, you’ll need the following equipment to make this recipe:
- Cake pop sticks (or lollipop sticks). We used 6” (15cm) tall paper sticks.
- A 20cm (8”) round sandwich cake tin
- A cake pop stand*
* A cake pop stand will make it easier to decorate your Biscoff cake balls. You can create a makeshift stand by pressing holes into a cardboard box or piece of polystyrene with the cake pop sticks.
Note: If you’re making a cake pop stand out of a cardboard box, opt for a shallow box – you want the cake pop sticks to be taller than the box so that the cake pop sticks don’t slip all the way in.
Make sure to head to the recipe card below for the full recipe and instructions!
Gather together your ingredients.
First, make the vanilla sponge cake. Stir together the flour, baking powder and sugar. Add the melted coconut oil, dairy-free milk and vanilla. Stir together gently until just combined and then pour the cake batter into a 20cm round cake tin lined with parchment.
Bake in a preheated oven and then set aside to cool fully on a wire rack.
Once the cake is cool, use a sharp knife to lightly trim off any golden, firm or caramelised edges from the cake.
Crumble the cooled cake into fine crumbs into a large bowl and then add the Biscoff spread to the bowl. Stir to combine – the Biscoff filling should be the consistency of wet sand once combined.
Tip: Don’t add the Lotus Biscoff spread to a bowl and then crumble the cake on top, crumble the cake into a clean bowl first. This enables you to go back into the bowl and crumble the cake up into fine crumbs before adding the Biscoff spread.
Scoop approximately 1 tablespoon of mixture per cake pop, roll it into a ball and place it onto a lined baking tray. Place the tray in the fridge or freezer until the cake pop balls are firm and then re-roll them between your palms for a few seconds to smooth out the surface.
Melt the white chocolate using a double boiler (place the bowl of chocolate over a saucepan of simmering water). Press a hole in each cake pop using the cake pop stick. Dip the cake pop stick in the melted chocolate and then place it into the hole. As it sets, the chocolate will help to keep the stick in place.
Dip each cake pop into the melted white chocolate, swirling it around to coat it fully. Allow any excess chocolate to drip off and then place the cake pops stood up in a cake pop stand/holder. Immediately sprinkle the crumbs from some crushed Lotus Biscoff cookies on top of the wet chocolate and then place the cake pops somewhere cool to set.
How to get cake pops to stick together?
If you’re struggling to get your cake pop mixture to stick together, this will be because there is not enough frosting (or in this case Biscoff spread) vs cake crumbs. Add a little more frosting/spread and this should solve the issue.
This recipe for Biscoff cake pops should give you the perfect ratio of cake crumbs to Biscoff spread.
How do you thin melting chocolate for cake pops?
Add a tablespoon of coconut oil (or vegetable oil) to around 400g of chocolate to thin the mixture. This slightly thinner chocolate should be beautifully glossy and coat the cake pops into smooth balls.
Should cake pops be cold before dipping?
Dipping the cake pops in melted chocolate whilst they are cold will have the benefit of setting the chocolate quickly. However, make sure that your melted chocolate is not hot when you dip your cold cake pops otherwise the chocolate could end up cracking. Set the melted chocolate aside at room temperature for 10 minutes to allow it to cool before dipping.
How do you dip cake pops without sticks?
If you do not have cake pop sticks you could use a skewer, toothpick or fork to hold the cake pop and dip it into the chocolate. Once coated in chocolate, place the cake pops on a baking sheet or cookie sheet that has been lined with parchment paper. Put the tray somewhere cool to allow the chocolate to set and you’ll have yourself some delicious cake pop truffles!
It’s easy to turn these Biscoff cake pops into delicious Biscoff cookie truffles (Biscoff cakesicles if you will) by following this method.
How far in advance can I make cake pops?
Cake pops can be prepped 1-2 days in advance or frozen for up to 6 weeks, making them a fantastic party treat to make ahead.
To make the cake pops 1-2 days in advance. The cake can be baked up to two days in advance and you can put together and decorate the cake pops the day before you plan to serve them. Once the chocolate has fully dried you can store them lying down in an airtight container.
To make the cake pops up to 6 weeks ahead. Cake pops can be stored for up to 6 weeks in the freezer. To freeze them, allow the chocolate coating and decoration to dry fully and then store them in an airtight container (you can lie them down) in the freezer. Allow the cake pops to defrost in the refrigerator overnight before serving them.
How do you display cake pops without a stand?
If you don’t have a cake pop stand you could choose to make cake pop truffles instead without the sticks. Serve them on a pretty plate in petit four cases, or as they are.
Alternatively, you could make a cake pop stand by covering a cardboard box with wrapping paper and piercing holes in the box using your cake pop sticks.
How should you store cake pops? Should cake pops be frozen?
Once the chocolate coating is dry, cake pops can be stored in an airtight container (lying down) in the fridge for up to 3 days, or in the freezer for up to 6 weeks.
Loved these Biscoff Cake Pops? Here are some more popular recipes to try
I hope you LOVE this recipe for Biscoff Cake Pops and that it’ll be your new favourite Biscoff-based treat! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant-based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Written Recipe:
Biscoff Cake Pops Recipe (Cookie Butter Truffles)
For the vanilla sponge:
- 75 g coconut oil
- 260 g dairy free milk
- 2 tsp vanilla extract (10g)
- 260 g self raising flour
- ¾ tsp baking powder
- 125 g caster sugar
For the frosting:
- 300 g smooth Biscoff spread
- 425 g vegan white chocolate (broken into small pieces)
- 1 tbsp coconut oil (or vegetable oil)
- 100 g Biscoff biscuits (crushed into crumbs (approx 12 biscuits))
To make the vanilla sponge:
- Add the coconut oil, dairy free milk and vanilla extract to a saucepan and warm gently until the coconut oil has melted. Set aside to cool to room temperature (don’t refrigerate).75 g coconut oil, 260 g dairy free milk, 2 tsp vanilla extract
- Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line one 20cm (8”) round sandwich cake tin.
- Sift the flour and baking powder into a large bowl.260 g self raising flour, 3/4 tsp baking powder
- Add the sugar to the bowl and mix the dry ingredients together.125 g caster sugar
- Once cooled to room temperature, add the oil, milk and vanilla mixture to the bowl with the dry ingredients.
- Use a large whisk to mix gently for a few seconds until the cake batter is smooth and combined, don’t beat the mixture.
- Pour the cake batter into the lined cake tin.
- Place the cake tin in the preheated oven and bake for 30 minutes, or until a knife or skewer inserted into the centre of the cake comes out clean.Note: This cake will be pale in colour and will not go as golden as a traditional sponge cake. Rely on the skewer test to tell you when it is baked.
- Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool fully (around 1 hour).
To make the Biscoff cake pops:
- Place your cooled cake on a chopping board and lightly trim off any golden, firm or caramelised edges. Trim a very thin layer off the top and bottom of the cake to leave the soft interior. You can enjoy the offcuts to fuel your cake pop decorating!
- Crumble the soft cake interior into fine crumbs by breaking off chunks and rubbing them between your hands into a large mixing bowl.
- Add the Biscoff spread to the bowl of cake crumbs and stir well to combine. The consistency should be similar to wet sand.300 g smooth Biscoff spread
- Use a spring-loaded small ice cream scoop (4cm / 1.6“) (or tablespoon) to scoop out a ball of cake mixture. Roll the ball gently between your hands to smooth it out, it won’t be perfect but you will be able to smooth it out again later.
- Place the balls of cake mixture on a tray lined with parchment paper and place the tray in the fridge for 3 hours or the freezer for 30 minutes for the cake balls to firm up. Don’t skip this step - you need them to be firm.
- Once the cake pops have chilled and are firm, remove them from the fridge/freezer and roll them between your hands again to smooth out some of the lumps and bumps. Pop them back in the fridge whilst you prepare your toppings.
To decorate the Biscoff cake pops:
- Set aside a cake pop stand and 30 cake pop sticks. If you don’t have a cake pop stand then use the cake pop sticks to press holes in a small cardboard box or piece of polystyrene.Note: if you’re making a stand out of a cardboard box, opt for a shallow box - you want the cake pop sticks to be taller than the box so that the cake pops don’t slip all the way in.
- Next, you want to melt the white chocolate. Place a small saucepan of water on the hob and bring it to a boil. Reduce the heat so that it is very gently simmering and place a bowl over the top of the saucepan. Make sure that the bottom of the bowl is not touching the water underneath.
- Add the white chocolate to the bowl and allow it to melt gently, stirring occasionally until it has fully melted. Once it has melted, stir in 1 tbsp coconut oil (or vegetable oil); the chocolate should be smooth and glossy.425 g vegan white chocolate, 1 tbsp coconut oil
- Carefully take the bowl of melted chocolate off the top of the saucepan and set it aside to cool for 10 minutes until it is still liquid but cool to the touch.
- Take 5 cake pops out of the fridge. Press the cake pop stick into the centre of each cake ball to make a hole. Remove the stick, dip the end in the melted chocolate and then place it back in the hole you just made. The melted chocolate will set, helping to keep the stick in place. Set the cake pop down with the stick facing up, to allow the chocolate a few minutes to set.
- Pick up the cake pop by the stick and dip the cake ball in the melted white chocolate, using a spoon to pour extra chocolate over the ball as necessary to fully coat it. Hold the cake pop over the bowl for a few seconds to allow any excess chocolate to drip off.
- Place the chocolate-coated cake pop in the cake pop holder and immediately sprinkle Biscoff biscuit crumbs over the top.100 g Biscoff biscuits
- Repeat with the rest of the cake pops and then set them aside somewhere cool to allow the chocolate to dry (ideally in the fridge if you’ve got space).Note: Decorate a few cake pops at a time and leave the rest in the fridge because dipping a cold cake pop into melted chocolate has the benefit of setting the chocolate quickly - less chance of smudging the chocolate!
- Once the cake pops are fully dry, remove them from the stand and store them on their sides in an airtight container for easier storage. Store in the fridge for up to 3 days.