Here are five delicious homemade Mothers Day cake pop ideas. Whether you plan to wrap them as a gift or serve them as part of a family celebration, there is a flavour to suit all tastes – pick your favourite or make all 5! They’re all egg free, dairy free and vegan.
Quick Links:
- White Chocolate Raspberry Cake Pops
- Biscoff Cake Pops
- Tiramisu Cake Pops
- White Chocolate Banana Bread Cake Pops
- Chocolate Peanut Butter Cake Pops
- How to make vegan cake pops (inc photo tutorial)
- FAQs
White Chocolate Raspberry Cake Pops
If your Mum loves a fruity dessert or sweet treat, these White Chocolate Raspberry Cake Pops will be perfect for her special day! They’re coated with a pretty speckled pink raspberry-white chocolate coating which houses a rich, moist chocolate cake and chocolate-raspberry frosting interior. What a dreamy flavour combination!
Click here for the recipe.
Biscoff Cake Pops
There is something so deliciously addictive about the warming, cinnamon-spice flavour of Biscoff and these cake pops harness that to perfection! With a simple homemade vanilla sponge and Biscoff spread interior, a white chocolate coating and a sprinkling of Biscoff crumbs to decorate. Scrumptious!
Click here for the recipe.
Tiramisu Cake Pops
For Mum’s with sophisticated taste! These Tiramisu Cake Pops have got a homemade coffee cake and coffee frosting interior with a rich dark chocolate coating. They’re finished off with a white chocolate topping and decorated with a chocolate coffee bean and a little sparkle of gold leaf (if you’re feeling fancy or it’s an extra special occasion).
Click here for the recipe.
White Chocolate Banana Bread Cake Pops
These homemade banana bread cake pops are a scrumptious treat! With an easy homemade banana bread and vegan cream cheese frosting filling, a white chocolate coating and a sprinkling of banana chips and crunchy walnuts to decorate. Yum!
Click here for the recipe.
Chocolate Peanut Butter Cake Pops
Calling all peanut butter lovers! These Chocolate Peanut Butter Cake Pops feature a simple chocolate sponge and peanut butter interior with a silky smooth dark chocolate coating. Topped off with a sprinkling of chopped peanuts.
Click here for the recipe.
How to make vegan cake pops
Head to the individual cake pop recipe pages for the detailed instructions on how to make each of our cake pops, including our top tips for creating a silky smooth coating and a filing that holds together (along with lots of tips and tricks!). We also share how to make cake pops in advance, which is especially helpful if you’ve got a party planned.
Get the detailed vegan recipes here for these delicious Mothers Day cake pop ideas:
White Chocolate Raspberry Cake Pops
White Chocolate Banana Bread Cake Pops
Chocolate Peanut Butter Cake Pops
An overview of the steps involved
Making cake pops from scratch isn’t complicated but it does take time, with chilling and setting time required between steps. The great thing is you can complete several of the steps in advance, making the process of making a delicious homemade treat for Mum straight forward.
Here’s an overview of how you make our vegan cake pops:
- Make your sponge cake flavour of choice (vanilla, chocolate or coffee).
- Make homemade frosting (or opt for a spread such as peanut butter or Biscoff to hold the cake crumbs together).
- Once cooled, crumble the cake into fine crumbs into a large bowl.
- Add the frosting (or spread) and mix together.
- Roll the mixture into balls and then refrigerate/freeze until firm.
- Re-roll the balls to smooth out any lumps or bumps.
- Melt the chocolate for the coating and then set it aside for 5-10 minutes to cool a little.
- Insert cake pop sticks (or lollipop sticks) into the cake balls. Dip the stick in a little melted chocolate first to help set it in place.
- Dip the chilled cake balls into the melted chocolate, allowing any excess to drip off.
- Decorate the cake pop and then place it in a cake pop stand (or make-shift stand using a box with holes pushed into it) to allow the chocolate to set.
- Once fully set you can store the cake pops lying down in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze the cake pops for up to 6 weeks.
- Serve cake pops at room temperature.
Steps 1-6 can all be completed the day before if you’re short on time!
Here are some photo examples of each step:
FAQs
How do you get cake pop mixture to stick together?
Having the correct ratio of cake crumbs to frosting is important, otherwise your cake pop mixture will not hold together. If it’s not holding together, add a little more frosting/buttercream.
Our cake pop recipes should give you the perfect ratio of cake crumbs to frosting – click here for the recipes.
How do you thin chocolate for coating cake pops?
To create a beautifully silky smooth chocolate that easily coats cake pops, we recommend adding 1 tbsp coconut oil (or vegetable oil) to around 400g of melted chocolate. You will see it transform into a glossy and slightly thinner consistency that will glide over the cake pops.
Whilst it’s important to let the chocolate cool for 5-10 minutes before coating your cake pops, if you let it cool for too long it’ll become too thick to easily coat your cake pops. At this point you’ll need to warm it slightly to loosen the mixture again.
Should cake pops be cold before dipping?
Yes, cake pops should be cold before dipping. Dipping cold cake pops into (slightly cooled) melted chocolate is beneficial because the coolness of the cake ball will set the chocolate coating more quickly, which helps to prevent smudges and keep your pops in perfect condition.
How far in advance can I make cake pops?
Cake pops can be prepped 1-2 days ahead of time or frozen for up to 6 weeks, making them a fantastic make-in-advance party treat.
To make the cake pops 1-2 days ahead of time. The cake can be baked two days in advance and you can put the cake pops together the day before you plan to serve them. Once the coating and decoration are fully dry, store them in the fridge in an airtight container.
To make the cake pops a few weeks in advance. Cake pops freeze well so you can make them several weeks in advance! Once the decoration on your cake pops is fully dry, put them in an airtight container and store them in the freezer for up to 6 weeks. Allow the cake pops to defrost in the refrigerator overnight before serving them.
Serve cake pops at room temperature.
How do you display cake pops without a stand?
If you don’t have a cake pop stand, you can use a small cardboard box or piece of polystyrene to make a homemade stand to display them. Cover your homemade stand in pretty wrapping paper and then pierce holes in it using the cake pop sticks.
Alternatively, you could serve these cake pops on a decorative serving plate as individual truffles without a stick.
To give as a gift, you could wrap individual cake pops in their own bags, secured with a pretty ribbon on the stick. Or add cake pop truffles (without the stick) to mason jars decorated with a ribbon bow and gift tag.
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. Alternatively, place something in the box to hold up the cake pops, or just be careful making the holes – as long as the holes are not too big the cake pops should stay put.
Other vegan recipes that are perfect for Mother’s Day
I hope you LOVE these Mothers Day Cake Pop ideas! Please share this blog post 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 these recipes. I absolutely love seeing your re-creations! Enjoy 🙂 x
If you make any of these Mothers Day cake pop ideas recipes, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, Tiktok, Instagram, Pinterest and Facebook.
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
