Vegan Chocolate Peppermint Swirl Cake Pops
Happy holidays everyone! To get in the holiday spirit, I wanted to share this delicious vegan chocolate peppermint swirl cake pops recipe.
Disclosure: This post may contain affiliate links, which means I will receive a commission if you purchase through my link, at no extra cost to you. Read my full disclosure here.
Peppermint is a holiday staple, so I wanted to make a few desserts this holiday season with peppermint in them. I absolutely love cake pops and chocolate, and chocolate peppermint cake pops are even better.
These seriously turned out so good. They’re soft, gooey, and melt in your mouth. They have a strong peppermint flavor, and they’re also really easy to make. If you have a cake-pop maker, it only takes around 4-5 minutes to bake them. With prep time and all, you can make this delicious treat in less than 20 minutes!
Ingredients
- Oat Flour: The first ingredient you need to make these delicious vegan peppermint swirl cake pops is oat flour. To make oat flour, blend rolled oats in a blender.
- Whole Wheat Flour: You also need whole wheat flour. This recipe calls for 1/4 cup of whole wheat flour.
- Truvia: The next ingredient you need is truvia baking blend. Feel free to use an alternative sweetener such as maple syrup or agave.
- Cocoa Powder: The next ingredient you need is cocoa powder. I used Hershey’s Unsweetened Cocoa Powder. This recipe calls for 3 tbsp of cocoa powder.
- Canned Pumpkin: The next ingredient you need is canned pumpkin. This recipe calls for 1/4 cup of canned pumpkin.
- Almond Milk: The next ingredient you need is almond milk, or a nut milk of your choice. I used unsweetened vanilla almond milk.
- Mini Candy Canes: To make these peppermint cake pops, you need mini candy canes. I crushed the mini candy canes in a NutriBullet to form a powder. I folded the crushed candy cane into the cake pop batter, and sprinkled some crushed candy cane pieces on top. The more candy canes you use, the stronger the peppermint flavor will be.
- Vanilla Extract: The next ingredient you need is vanilla extract. This recipe calls for 1/2 tsp of vanilla extract.
- Chocolate Chips: The next ingredient you need is chocolate chips. This recipe calls for 1 tbsp of chocolate chips, but feel free to use more.
- Creamy Peanut Butter: The last ingredient you need is creamy peanut butter. Some of my favorite peanut butters are Krema and Smucker’s Creamy Natural Peanut Butter.
Vegan Chocolate Peppermint Swirl Cake Pops
Ingredients
- 1/4 cup oat flour
- 1/4 cup whole wheat flour
- 2 tbsp truvia baking blend
- 3 tbsp cocoa powder
- 1/4 cup canned pumpkin
- 1/4 cup almond milk plus 2 tablespoons
- 3 mini candy canes
- 1/2 tsp vanilla extract
- 1 tbsp chocolate chips
- 2 tbsp creamy natural peanut butter
Instructions
Cake Pops
- Combine dry ingredients in one bowl: oat flour, whole wheat flour, truvia baking blend, and cocoa powder
- Combine wet ingredients in a separate bowl: canned pumpkin, almond milk, vanilla extract, & creamy natural peanut butter
- Slowly fold dry ingredients in wet ingredients
- Blend two mini candy canes in a blender to form a powder
- Fold in crushed candy canes to cake pop batter
- Spray cake pop maker with olive oil spray
- Fill cake pop maker with batter
- Bake for 4-5 minutes
Icing
- Melt chocolate chips in microwave for about 60 seconds or until softened
- Crush one mini candy cane in a blender to form a powder
- Decorate cake pops with melted chocolate and crushed candy cane
- Place in freezer for 20-30 minutes or until hardened
Notes
If you’re in need of a good holiday treat, I highly recommend making these delicious vegan peppermint swirl cake pops. It’s the perfect holiday treat to make with your friends and family.
Recent recipes
