What’s not to love about cake pops? They’re all the things we love about cake in a portable lollipop form. While we’re completely and 100 percent in love with the idea of portable cake-on-sticks that we don’t have to share with anybody, we’ll admit that cake pops also make for some awesome party snacks. With cake pops, you never have that moment at a party where the guests are all crowding around the dessert table waiting  on you to cut the perfect slice of cake. It’s already taken care of — because it’s on a convenient stick.

If you want to learn how to make cake pops, get started with our vegan cake pop recipes. But today, we’re daring to be different. We’ve gone and picked out our most decadent,  dairy-free, egg-free cakes that would make the very best cake pops. So, get ready to be dazzled because after seeing these 15 cakes from our Food Monster App that absolutely need to be made into cake pops, you’re probably going to be inspired to get in your kitchen and start baking.


1. Hummingbird Cake


Source: Hummingbird Cake

Hummingbird Cake is an old-fashion Southern layer cake. Made with moist banana and pineapple cake, spiced with cinnamon, studded with pecans, and topped off with cream cheese frosting, this dessert is super decadent. This elegant and delicious cake by Amy Lyons is perfect for any special occasion!

2. Carrot Cake With Orange Lemon Frosting

carrot cake with orange lemon frosting

Source: Carrot Cake With Orange Lemon Frosting

This Carrot Cake With Orange Lemon Frosting by Tiana Haines is packed full of fresh nutritious goodness and bursting with delicious flavors such as sweet carrots, ginger, orange, lemon, cinnamon, and vanilla. And what is carrot cake without cream cheese frosting? In this recipe, we swap cream cheese for a citrusy cashew cream frosting. Yum!


3. Blueberry Cake With Coconut Frosting

blueberry cake with coconut frosting

Source: Blueberry Cake With Coconut Frosting

This Blueberry Cake With Coconut Frosting by Hana Mendes is gluten-free cake in disguise. By that, we mean that the texture is so amazing, nobody would ever know that it’s gluten-free unless you told them. Fresh blueberries are stirred into the batter, adding little bursts of fruity flavor into every bite. The frosting is a combination of coconut cream and coconut yogurt that works like a dream. Blueberry powder is used to give it a gorgeous purple color.

4. Brown Butter Cardamom Cake With Chai Buttercream Frosting

brown butter cake with chai buttercream frosting

Source: Brown Butter Cardamom Cake

Sarah Gory‘s dense Brown Butter Cardamom Cake is irresistible. It’s the little details that matter — by browning the butter prior to using it for the cake, you create a subtle and unique taste. If you love chai, then you’ll love the rich buttercream frosting. Just imagine this cake as a bite-sized cake pop treat!


5. Raw Bounty Cake

raw bounty cake

Source: Raw Bounty Cake

Turn your favorite candy bar into a cake … and then turn that cake into a cake pop. Natalie Yonan‘s Raw Bounty Cake is a melt-in-your-mouth experience starts with a layer of coconut and cashew butter. Then, you add a light and fluffy chocolate layer, a coconut layer that’s like mousse, and a chocolate shell topping. It takes patience to make it, but the result is a cake like no other.


6. Peanut Butter Banana Layer Cake

peanut butter banana layer cake

Source: Peanut Butter Banana Layer Cake

A must-try for any peanut butter and banana lover, this show-stopping Peanut Butter Banana Layer Cake by Amy Lyons is perfect for any occasion. It’s made from four layers of gluten-free peanut butter cake layered with sweet, creamy peanut butter frosting, and a layer of peanut butter and banana in the middle. You might have to skip the layers to make this work as a cake pop, but it still sounds good to us! We all know how good peanut butter and banana are together, but they’ve never looked so good

7. Orange Almond Cake

orange almond cake

Source: Orange Almond Cake

Sweetened with dates, Judy Moosmueller‘s Orange Almond Cake is moist, flavorful, and light. Chia eggs are used instead of regular ones, to hold the cake together and keep the texture rich. Enjoy this cake on its own or with a dollop of your favorite dairy-free whipped cream.


8. Earl Grey ‘Honey’ Loaf With Coconut Cream Glaze

earl grey honey loaf

Source: Earl Grey ‘Honey’ Loaf

Tea isn’t just for drinking. It makes fragrant sponge cakes, too! Try serving Clémence Moulaert‘s Earl Grey ‘Honey’ Loaf in cake pop form at your next party. The base is a simple vanilla sponge cake that’s spiked with the strong bergamot and black tea flavors of Earl Grey tea with agave nectar standing in for the honey. The coconut cream glaze, which hardens as it cools, would translate perfectly to a cake pop coating.

9. No-Bake Peanut Butter Mocha Cake

peanut butter mocha

Source: No-Bake Peanut Butter Mocha Cake

Victoria Jackson‘s No-Bake Peanut Butter Mocha Cake is 100 percent raw, gluten-free, and dairy-free — so it’ll be easy to turn this one into a cake pop! A creamy mocha filling sweetened naturally with Medjool dates sits on sweet and chocolatey mocha base of almonds and dates. It’s topped with smooth peanut butter and homemade peanut butter cups, so you can have a little bit of each flavor in every bite! When served chilled, it’s like ice cream cake, making it perfect for summer days.

10. Pomegranate and Molasses Upside Down Cake

pomegranate molasses upside down cake

Source: Pomegranate and Molasses Upside Down Cake

Can you imagine this Pomegranate and Molasses Upside Down Cake by Maya Popovich as a cake pop? Because we can. In this recipe, pomegranate seeds are placed in the bottom of a cake pan and then covered with a rich cake batter flavored with warm spices and molasses. This wholesome spelt cake is also sweetened entirely with apples and molasses. Make it as a gift for your sweetheart, or keep it all to yourself.

11. Pistachio Cake

pistachio cake

Source: Pistachio Cake

Gabrielle St. Claire‘s Pistachio Cake is amazing in every way. It has good-for-you ingredients like pistachios and spinach, is easy-to-make, doesn’t require any fancy devices, and looks absolutely beautiful! Despite the short list of ingredients and minimal sugar, this cake bursts with flavor. If you try it as a cake pop, try dipping the pops in the glaze and then rolling it in crushed pistachios.

12. German Chocolate Cake

german chocolate cake

Source: German Chocolate Cake

Hello, chocolate — German Chocolate Cake, that is! This recipe by Bridge Rose makes a rich chocolate cake is covered in a rich chocolatey frosting and then topped with a nutty coconut layer. This gorgeous dessert is the ultimate birthday cake and is sure to be a hit with everyone!

13. Lemon and Lavender Cake

lemon lavender cheesecake

Source: Lemon and Lavender Cake

If you love delicately flavored desserts, then this Lemon and Lavender Cake by Bridge Rose is a must-make. Lemony cake is topped with lavender buttercream. It’s then topped with a lemon glaze, so you get not one, but two layers of frosting. Oh, yeah.

14. Raw Swedish Princess Cake

raw princess cake

Source: Princess Cake

Sweden’s beloved cake gets a raw makeover! A Princess Cake is a Swedish dessert consisting of a layer of sponge cake, a layer of pastry cream or custard, and a thick layer of whipped cream all surrounded by a layer of green marzipan. This sponge cake in this raw version by Natalie Yonan is light and fluffy, made from coconut and almond flour and is covered with sweet strawberry chia jam, a layer of vanilla custard, whipped coconut cream, and raw marzipan.

15. No-Bake Raspberry Chocolate Cake

no bake rspberry cake

Source: No-Bake Raspberry Chocolate Cake

Fruit and chocolate always seem to go wonderfully together. Jana Kastner‘s No-Bake Raspberry Chocolate Cake is no exception. This silky cake is sweetened with dates, delightfully fruity, and melts in your mouth. What more could you want?

Looking for some actual cake pops? Then check out our vegan cake pop recipes! For more delicious recipes, download our Food Monster App where we have over 15,000 vegan and allergy-friendly recipes.