Step 1

Prep your cake as is directed on the box, but substituting all additions (milk, water, eggs, oil) with club soda.

Step 2

When your cake is ready, take it out of the oven and crumble it into a bowl.

Step 3

Stir in your vegan frosting, a little at a time. Once your cake and icing cling together when you roll it in a ball, you’re ready to go. Stick this mixture in the fridge for about 15 minutes.

Step 4

After the dough is a bit stiff, roll out your balls of cake. You want them to be about an inch and a ¼ thick. Roll them out and place them on a parchment paper-lined baking sheet, and refrigerate again.

Step 5

Melt your chocolate chips in a double boiler. Mix in coconut oil.

Step 6

Using lollipop sticks or kabob sticks, dip them slightly in the melted chocolate before inserting them halfway into each chilled cake ball.

Step 7

Dip your cake balls into the melted chocolate and make sure they are coated evenly with sweet vegan goodness. Place them onto a cake pop stand or styrofoam to let them begin to harden.

Step 8

You can decorate them any way you wish! I like to keep it simple and sprinkle them with Himalayan Rock Salt, dip them in a bath of shredded coconut, or use fun sprinkles.