Coconut and raspberry cake pops


For the cake

  • 300ml plant milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla essence
  • 150g olive oil spread (you can use any spread e.g. sunflower)
  • 3 tbsp maple/agave syrup
  • 320g plain flour
  • 180g caster sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50g raspberries
  • 50g desiccated coconut

For the frosting

  • 70g olive oil spread
  • 140g icing sugar
  • A dash of water

For the coating

  • 200g vegan white chocolate
  • 1 tbsp coconut oil to thin
  • Optional: food colouring and dedicated coconut


  1. Preheat the oven to 180c and spray a 2 cake tins with a little bit of spray oil to grease
  2. Combine the milk, apple cider vinegar and vanilla essence
  3. On a low heat, melt the olive oil spread with the maple syrup. Once melted, pour the into the milk and set aside
  4. Sieve the flour, baking powder and baking soda into a bowl then add the sugar
  5. Pour the liquid mixture into the flour mixture and stir to mix well then fold in the raspberries and desiccated coconug
  6. Divide the cake mixture into the two cake tins and place in the oven for 30 minutes, or until a skewer comes out clean (it may take up to 45 minutes depending on your oven)
  7. Remove from the oven and allow to cool in the tins for 10 minutes, before transferring to a wire rack to cool completely (you can refrigerate the cake once cool and continue with the next steps once you’re ready)
  8. In the meantime sift icing sugar into a bowl then stir in the butter. Add a little water to make it more manageable.
  9. Break up the cake into crumbs then stir in the frosting mixture. Using a handful of cake roll into balls and place on a lined baking tray.
  10. Once all the cake has been rolled into balls, freeze for 10-15 mins to firm
  11. Melt the chocolate, coconut oil and food colouring (optional) in the microwave and remove cake pops from the freezer
  12. Dip each cake pop into the chocolate mixture then transfer back to the baking tray. Sprinkle over dessicated coconut
  13. Freeze for another 30 mins then transfer to tupperware. Store in the fridge. Enjoy!

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