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White chocolate Biscoff cake pops laid on a peach coloured plate, dusted with Biscoff biscuit crumbs

Biscoff Cake Pops Recipe (Cookie Butter Truffles)

These deliciously sweet Biscoff Cake Pops are a real crowd-pleaser - we’re sharing our pro tips for making perfect cake pops, including how to make them in advance.  These cake pops are egg free, dairy free and vegan!
5 from 1 vote
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Course: Dessert, Sweet Treat
Cuisine: American
Prep: 1 hour 30 minutes
Cook: 30 minutes
Total: 4 hours
Serves: 30 cake pops
Calories: 226kcal
Author: Tara

Ingredients
 
 

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

Toppings:

  • 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))

Instructions
 

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.

Notes

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.

Nutrition

Calories: 226kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Sodium: 34mg | Fiber: 2g | Sugar: 14g | Net Carbohydrates: 23g
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