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Festive Sweet Potato Cake Pops

family food | baking

CARBSKCALSTIMESERVES
32g2841-2 hrs12

MADE WITH RICED SWEET POTATO

A must-try for the festive season, these cake pops by @vegankats contain sweet potato for a little hit of veg (trust us, the kids will never know!). Bake them, shape them, dip them in choc and decorate!

Ingredients:

  • 1 Pouch Fullgreen Riced Sweet Potato
  • 220g plain flour
  • 200g caster sugar
  • 85g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 100ml almond milk
  • 85ml water
  • Pinch of salt
  • 200g dairy free chocolate
  • 8 pretzels
  • White icing
  • Bamboo sticks
  • Red jelly beans
  • Black icing stick

Method:

  • Preheat oven to 180C degrees
  • In a large bowl mix together the dry ingredients and stir until fully combined
  • In another bowl mix together the wet ingredients (Sweet potato, milk and water)
  • Gradually pour wet ingredients into dry and combine until it resembles a cake mix.
  • Pour into a lined baking dish and bake in the oven for 30-35 minutes or until a skewer comes out clean.
  • Once baked, remove from the oven and leave to cool
  • While you're waiting, start to create your decorations. Use a tiny cutter (or a pen lid) to create your eye shapes from the white icing. Place to one side
  • Once cake is cooled, use your hands to create ball shapes from the mix (Should make about 12, depending on how big you make them) and place each ball onto a skewer
  • Melt some chocolate on the stove or in the microwave. Then dip each cake pop into the chocolate and coat fully
  • Before the chocolate dries, add on your decorations. Break a pretzel in half for the ears and a jelly bean for the nose. Use your cut out eye shapes from earlier and use the black icing pen to fill them in.
  • Leave the cake pops to set in the fridge for an hour and enjoy!

We promise that each and every one of our products are

Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar paleo and keto friendly Proudly made in the UK PBFA member

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