Tiramisu Cake Pops Recipe (Vegan Coffee Cake Balls)

Instructions

To make the coffee sponge:

Add the coconut oil and dairy free milk to a saucepan and warm gently until the coconut oil has melted. Leave to cool to room temperature (don’t refrigerate).
75 g coconut oil, 260 g dairy free milk
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 and coffee to the bowl and mix the dry ingredients.
125 g soft light brown sugar, 1.5 tbsp instant coffee powder
Once cooled to room temperature, add the oil and milk 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.
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 coffee frosting:

Add 4 tsp instant coffee granules and 2 tsp boiling water to a small ramekin or cup. Stir the mixture to dissolve the coffee granules and then set it aside to cool completely.
Note: It’s important that you do not use more than 2 tsp water to dissolve the coffee, otherwise it could make the frosting too soft.
4 tsp instant coffee, 2 tsp boiling water
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
Add the icing sugar and cooled coffee and beat again until combined.
225 g icing sugar

To make the tiramisu 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 cake crumbs to the bowl of frosting and stir well to combine. The consistency should be similar to wet sand.
Note: Don’t crumble the cake straight into the bowl of frosting because you need to be able to pick up any larger pieces and rub them in your hands again to break the cake down into small crumbs. You won’t be able to do that if they’ve got frosting stuck to them.
Use a spring-loaded small ice cream scoop (4cm / 1.6“) (or a 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 tiramisu cake pops:

Set aside a cake pop stand and 25 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.
25 tall (15cm / 6") paper cake pop sticks
First up, melt the dark 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.
400 g vegan dark chocolate
Add the dark chocolate to the bowl along with 1 tbsp coconut oil (or vegetable oil) and allow the chocolate to melt gently, stirring occasionally until it has fully melted.
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 so that it’s 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 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, this will help to keep it in place. Set it down, cake pop 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 dark chocolate, using a spoon to pour extra chocolate over the ball as necessary to fully coat it. Place the cake pop in the cake pop holder and set it 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 you’ve coated all of the cake pops in dark chocolate and the chocolate has dried, it’s time to add the decoration.
You’ll want to melt the white chocolate in the same way that you melted the dark chocolate. Place a 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.
200 g vegan white chocolate
Add the white chocolate to the bowl (you don’t need coconut oil this time as you want a thicker chocolate). Allow the chocolate to melt gently, stirring occasionally until it has fully melted.
Carefully take the bowl of melted chocolate off the top of the saucepan and set it aside to cool for 10 minutes so that it’s still liquid but cool to the touch.
Take your cake pops out of the fridge (you can decorate all of them at once). Drizzle a little white chocolate on top of each cake pop and immediately place a chocolate-covered coffee bean on top (so that it sticks to the melted chocolate).
25 coffee beans
If your cake pops are for a special occasion, you might like to add a little gold leaf or vegan gold sprinkles to each coffee bean for decoration.
edible gold leaf
Set the cake pops aside somewhere cool in the cake pop stand to allow the chocolate to set fully (ideally in the fridge if you’ve got space).
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.

Tiramisu Cake Pops Recipe (Vegan Coffee Cake Balls)

Ingredients

For the coffee sponge:

For the coffee frosting:

Toppings:

You’ll also need:

Instructions

To make the coffee sponge:

To make the coffee frosting:

To make the tiramisu cake pops:

To decorate the tiramisu cake pops:

Notes

Nutrition

Tiramisu Cake Pops Recipe (Vegan Coffee Cake Balls)

Ingredients MetricUS 1x2x3x

For the coffee sponge:

For the coffee frosting:

Toppings:

You’ll also need:

Instructions

To make the coffee sponge:

To make the coffee frosting:

To make the tiramisu cake pops:

To decorate the tiramisu cake pops:

Notes

Nutrition

Ingredients