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Pumpkin Cake Pops
Is there anything more Halloween than pumpkins?!
We used our nut free Carrot Cake to create these ‘spooksicals’ and turned them into pumpkins by using dairy free chocolate and orange food colouring. Our carrot cake is so simple to make and it suitable for anyone with the top 14 allergens. It is also completely vegan friendly.
Follow this recipe and have some fun making these delicious treats for your Halloween party, trick or treat gifts or maybe even a Halloween bake sale?!
Don’t forget to check out our range of products from bake mixes to gnawbles, pancake mix to snack bars, the whole range is completely free from the top 14 allergens and vegan friendly!
Prep:10 Minutes
Cook:20-25 Minutes
Level:Beginner
Ingredients
- 1x Creative Nature Carrot Cake Mix
- 165g Grated Carrot
- 70ml Vegetable Oil
- 65ml Cold Water
- 200g Vegan White Chocolate
- Orange food colouring
- Green food colouring
- Black food colouring
- Lollipop sticks
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Method
- Preheat oven to 180c/350f/gas mark 4
- Pour the baking mix into a mixing bowl. Add the water and oil and blend together.
- Gently fold in the grated carrot until fully combined
- Place in a greased cake tin and put in the oven for 25-30 minutes.
- Once cooked, cool for around 10 minutes.
- Crumble up the cake until it forms a dough like texture and evenly distribute between the cake moulds and allow to sit in the fridge for a further 15 minutes.
- Melt the white chocolate until smooth and add some orange food colouring until it reaches your desired colour.
- Dip the cake pops in until fully covered and leave to cool for another 10 minutes.
- Decorate with some green hair and facial features!
- ENJOY