White Chocolate Raspberry Cake Pops (Vegan Recipe)

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These White Chocolate Raspberry Cake Pops are the perfect chocolate treat with a fruity twist.  We’re sharing our tips for making cake pops, including how to dip them for an even coating.  These pretty, speckled pink cake pops are egg free, dairy free and vegan.

Learn how to make white chocolate raspberry cake pops from scratch – including a moist homemade chocolate cake and chocolate-raspberry frosting interior, with a speckled pink raspberry-white chocolate coating.  These raspberry cake pops are as delicious as they are pretty and are perfect for anyone who loves a fruity element to their dessert.

We’re sharing our tips for making perfect cake pops every time, so read on to learn the art of cake pop making!  You can even make these white chocolate raspberry cake balls in advance and freeze them if needed – helpful if you’ve got a party coming up.

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A side on photograph of a plate of speckled pink white chocolate raspberry cake pops, topped with freeze dried raspberries.

What are cake pops?

If you’re new to the land of cake pops, welcome!  Cake pops are bite-sized truffle-like balls made of cake crumbs mixed with frosting.  These cake balls are then chilled, coated in chocolate and served on a stick for a single serve cake or dessert that are a hit at parties.

Cake Pops are a fantastic dessert for baby showers and birthday parties and can be individually wrapped as unique wedding favours.

Why you’ll love these White Chocolate Raspberry Cake Pops

Made from scratch.  A lot of cake pop recipes use shop-bought cake or cake mix but these are 100% homemade.  We show you how to make cake pops from scratch including an easy vegan chocolate sponge, frosting, and homemade raspberry white chocolate coating.  So if you enjoy baking and cake decorating, thees are for you!

They’re fruity and rich.  The richness of the chocolate cake interior pairs beautifully with the fresh and tangy pop of raspberry in the raspberry-white chocolate coating.  We’ve also included raspberry jam in the frosting for an added pop of flavour.

Perfect as gifts or for parties.  These cake pops can be served at an array of parties.  All you’ll need is a cake pop stand (or a box covered in wrapping paper) and they’ll sit prettily on the table.  Alternatively, individually wrap them in a food-safe bag, tie a ribbon around the stick and they make a beautiful homemade gift.

Making cake pops from scratch isn’t complicated but it does take a little bit of extra time, so we recommend making the cake the day before.  Here is an overview of the steps involved in making this chocolate raspberry cake pop recipe:

  1. Make homemade vegan chocolate cake
  2. Make chocolate-raspberry frosting
  3. Crumble the cake into fine crumbs
  4. Mix the cake crumbs with the frosting
  5. Roll the mixture into balls
  6. Coat the chocolate cake balls in chocolate
  7. Decorate
  8. Enjoy!

Steps 1 to 5 can all be completed the day before if you prefer.

A close up of a stack of pink chocolate raspberry cake pops, one with a bite taken out revealing a dark chocolate cake interior.

Success Tips

  1. Make the cake the day before. Take the pressure off by baking the sponge the day before and letting the cake cool overnight. Alternatively, if there is a shop-bought vegan chocolate sponge cake that you like, by all means use this.
  2. Add coconut oil to melted chocolate for a smooth finish. Create a silky smooth melted chocolate by adding a tbsp of coconut oil to it. This thins the chocolate so that it glides over the cake pops evenly.
  3. Chill your cake pops before dipping them. Chilling your cake balls fully in the refrigerator or freezer before you dip them in melted chocolate will help to set the chocolate quickly. This means less chance of smudging the chocolate coating!
  4. Cool the melted chocolate before dipping. It’s important not to dip cold cake balls (see tip 3) in hot melted chocolate because this can result in a cracked chocolate coating. Instead, set your melted chocolate aside to cool for 10 minutes to cool slightly before dipping your cold cake pops.
  5. Store cake pops in the fridge. Keep your cake pops fresh for up to 3 days by storing them in the fridge. Once the coating has fully dried, they can be laid on their side in an airtight container and placed in the fridge.
  6. Serve these raspberry cake pops at room temperature. Cake pops taste best at room temperature so take them out of the fridge an hour before serving.

How to make these White Chocolate Raspberry Cake Pops


To make these cake pops from scratch, you’ll need the following ingredients:

Pantry ingredients

Coconut oil (or you can use vegetable oil)

Vanilla extract

Self-raising flour – the recipe calls for 190g self-raising flour plus 3/4 tsp baking powder.  If you only have plain flour (all purpose flour) then you can use 190g plain flour plus 2.75 tsp baking powder instead.

Cocoa powder

Baking powder

Instant coffee powder (or granules ground into powder) (optional for added flavour)

Caster sugar

Icing sugar (confectioners’ sugar)

Vegan white chocolate

Raspberry jam

Freeze dried raspberries

Chilled ingredients

Dairy-free milk – we use almond milk but soya milk also works well

Vegan block butter – not the spreadable margarine kind

Bowls of ingredients on a table

Bowls of ingredients on a table.


In addition to standard mixing bowls, saucepans and utensils, you’ll need the following equipment to make this recipe:

  • Cake pop sticks (or lollipop sticks). We used 15cm (6”) tall paper sticks.
  • A 20cm (8”) round sandwich cake tin
  • A cake pop stand*

* A cake pop stand will make your life easier when decorating your raspberry chocolate cake pops. You can create a makeshift stand by pressing the cake pop sticks into a 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.


Make sure to head to the recipe card below for the full recipe and instructions!  Here’s a brief outline of how to make this raspberry cake pop recipe:

Gather together your ingredients.

Mix the dry cake ingredients together in a large bowl.  Add the wet cake ingredients and gently stir together until just combined.

Tip:  Don’t beat or over-mix the cake batter because this can result in a dense cake.  Ideally, use a large whisk to stir the cake batter until it is just combined (i.e. no pockets of dry flour remain).

Pour the batter into a lined cake tin and bake in a preheated oven.  Set the cake aside to cool fully on a wire rack once baked.

A large mixing bowl filled with vegan chocolate cake batter

A vegan chocolate sponge cake fresh from the oven.

The next step is to make the chocolate raspberry frosting by first beating the vegan butter until light and fluffy, and then adding in the remaining frosting ingredients and mixing until combined.

Note:  The mixture will go through a stage of looking quite dry, like in the first photo below.  Trust the process and keep stirring the ingredients and pressing the mixture into the side of the bowl; it’ll come together into smooth buttercream.

The ingredients for making chocolate frosting in a large mixing bowl.

Chocolate raspberry buttercream in a bowl.

Lightly trim any firm or caramelised edges off of the cake.  Crumble the remaining cake into fine crumbs and then stir this into the raspberry chocolate frosting.  Stir to combine – it should be the consistency of wet sand.

Tip: Don’t crumble cake straight into buttercream, crumble it into a separate bowl.  This enables you to go back into the bowl and crumble the cake up into finer crumbs.

Scoop approximately 1 tablespoon of mixture per cake pop, roll it into a ball and place it on a lined tray or baking sheet.  Refrigerate or freeze until firm and then re-roll until smooth.

A chocolate cake being trimmed on a chopping board.

A large mixing bowl containing chocolate cake crumbs and chocolate raspberry buttercream, about to be mixed together.

Chocolate raspberry cake pop mix in a bowl.

Homemade chocolate raspberry cake pops on a lined tray.

Melt the white chocolate and then stir in the coconut oil and freeze-dried raspberry powder (reserving some melted white chocolate in a small bowl to use later for a drizzle decoration).

Press a hole in each chocolate ball using the cake pop stick. Dip the cake pop stick in melted chocolate and then place it into the hole. The chocolate will help to keep the stick in place. Allow the chocolate to cool and set.

A bowl of melted white chocolate and freeze dried raspberry powder.
A chocolate cake pop with a stick inserted into it.

Dip each cake pop in the melted raspberry white chocolate to coat, allow any excess chocolate to drip off and then place them in a cake pop holder somewhere cool to set.

Decorate with a zig zag of plain vegan white chocolate and a sprinkle of freeze dried raspberries.

A bowl of speckled pink raspberry white chocolate and one chocolate coated cake pop
One raspberry chocolate cake pop freshly decorated with a zig zag of melted vegan white chocolate and freeze dried raspberries.


Are cake pops expensive to make?

Cake Pops are so much cheaper to make than to buy!  Based on 2024 prices and using regular supermarket ingredients, these cake pops cost us approximately 53p ($0.66) each to make.

If you buy cake pops ready-made they tend to be around £2 each ($2.50) so that’s quite a saving over an entire batch.  To make the full recipe of these Raspberry Chocolate Cake Pops the ingredients cost us £16 ($20) vs £60 had we bought them ready made.

These costs exclude water and electricity but include the cake pop sticks.  Prices are correct at the time of publishing (February 2024) based on ingredients purchased from Tesco and Amazon in the UK.

Can you pre 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.

How to get cake pops to stick together?

If you’re wondering why your cake pops won’t form balls, this will be because there is not enough frosting to hold the cake crumbs together.  Add a little more frosting and this should solve the issue.

This recipe for white chocolate raspberry cake pops should give you the perfect ratio of cake crumbs to frosting.

How do you dip cake pops for an even coating?

In order to achieve an even coating on your cake pops, we recommend adding 1 tbsp coconut oil to your melted chocolate (1 tbsp oil for 400-500g chocolate). This thins the chocolate, making it much easier to achieve a smooth finish.

Once you’ve inserted sticks into your cake pops, dip a cold cake pop in melted chocolate that has been allowed to cool for 10 minutes. This will help to set the chocolate quickly, reducing the risk of smudges.

Dip the cake pop in a bowl of melted chocolate and use a spoon to pour melted chocolate over the cake pop until it is fully coated. At this point, hold the cake pop on it’s side over the bowl of melted chocolate and gently swirl it around to allow any excess chocolate to drip off. Then place the cake pop in a cake pop stand and allow it to cool until set.

How do you dip cake pops without sticks?

If you’d like to make cake pop truffles or bites without the sticks, you can do this by using a toothpick, skewer or fork to hold the cake pop whilst it is dipped in chocolate.  Once coated, place the cake pops on a tray lined with parchment paper and put the tray in a cool place to allow the chocolate to set.

It’s easy to turn these raspberry cake pops into delicious white chocolate raspberry truffles by following this method.

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 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.

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.

How many cake pops per guest?

We recommend 1-2 cake pops per guest.  1 will be enough for most (especially if there are other treats on offer) but some won’t be able to resist a 2nd cake pop!

Loved these White Chocolate Raspberry Cake Pops? Here are some more vegan cake pops to try

I hope you LOVE this recipe for White Chocolate Raspberry Cake Pops!  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

If you make this recipe, 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 YoutubeTiktokInstagramPinterest and Facebook.

The Written Recipe:

A plate of pretty pink white chocolate raspberry cake pops on a vintage floral pink plate.

White Chocolate Raspberry Cake Pops (Vegan Recipe)

These White Chocolate Raspberry Cake Pops are the perfect sweet treat with a fruity twist.  We’re sharing our top tips for making cake pops, including how to dip them for an even coating.  These pretty, speckled pink cake pops are egg free, dairy free and vegan.
5 from 1 vote
Print Pin Rate
Course: Dessert, Sweet Treat
Cuisine: American
Prep: 2 hours
Cook: 30 minutes
Total: 4 hours 30 minutes
Serves: 30 cake pops
Calories: 235kcal
Author: Tara


For chocolate sponge:

  • 100 g coconut oil
  • 240 ml dairy free milk (unsweetened)
  • 1 tsp vanilla extract (5g)
  • 190 g self raising flour
  • 45 g cocoa powder
  • ¾ tsp baking powder
  • ½ tsp coffee granules (ground to a powder (optional, to enhance chocolate flavour))
  • 175 g caster sugar

For the chocolate raspberry frosting:

  • 100 g vegan block butter (at room temperature, left out of the fridge for 1 hour)
  • 200 g icing sugar
  • 2 tbsp cocoa powder (15g)
  • 3 tbsp raspberry jam (60g)


  • 525 g vegan white chocolate
  • 10 tbsp freeze dried raspberries, ground into a powder (15g or 4 tbsp freeze dried raspberry powder)
  • 1 tbsp coconut oil (or vegetable oil)
  • 5 tbsp freeze dried raspberries


To make the chocolate sponge:

  • Add the coconut oil, dairy free milk and vanilla extract to a saucepan and warm gently until the coconut oil has melted. Remove the saucepan from the heat and set it aside to cool to room temperature (don’t refrigerate).
    100 g coconut oil, 240 ml dairy free milk, 1 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, cocoa and baking powder into a large bowl.
    190 g self raising flour, 45 g cocoa powder, 3/4 tsp baking powder
  • Add the sugar and coffee powder to the bowl and mix the dry ingredients together.
    1/2 tsp coffee granules, 175 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 30-35 minutes, or until a knife or skewer inserted into the centre of the cake comes out clean.
  • 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 chocolate raspberry frosting:

  • Add the butter to a large mixing bowl and beat with an electric whisk or wooden spoon until light and fluffy.
    100 g vegan block butter
  • Sift the icing sugar and cocoa into the mixing bowl, add the raspberry jam and beat again until combined.
    200 g icing sugar, 2 tbsp cocoa powder, 3 tbsp raspberry jam

To make the 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 chocolate frosting to the bowl of cake crumbs and stir well to combine. The consistency should be similar to wet sand.
  • 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 chocolate raspberry 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.
  • 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 the chocolate to melt gently, stirring occasionally until it has fully melted.
    525 g vegan white chocolate
  • Once the chocolate has melted, add 1 tbsp coconut oil, allow it to melt into the warm chocolate and then stir it in.
    1 tbsp coconut oil
  • Carefully take the bowl of melted chocolate off the top of the saucepan.
  • Remove around 75g of the melted chocolate from the bowl and set it aside to use later for a white chocolate drizzle.
  • Add the ground freeze dried raspberry powder to the remaining melted white chocolate and stir it in to make a speckled pink white chocolate. Allow this chocolate to cool for 10 minutes so that it’s still liquid but cool to the touch.
    10 tbsp freeze dried raspberries, ground into a powder
  • 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 it in the melted pink 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 drizzle a little white chocolate over the top in a zig zag pattern and sprinkle freeze dried raspberries on top.
    5 tbsp freeze dried raspberries
  • 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.


Vegan / Dairy Free / Egg Free
Recipe inspired by: USA
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 235kcal | Carbohydrates: 30g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Sodium: 45mg | Fiber: 4g | Sugar: 21g | Net Carbohydrates: 26g
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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.