These eggless cake pops are bite-sized, party-ready, and made with an egg-free cake you can bake from scratch or from a box. Dip them in any color candy melts, cover them in sprinkles, and every kid at the party gets one.
Oriana’s Thoughts On The Recipe
I love making cake pops because they’re a total crowd pleaser! They are fun and festive bites that both kids and adults alike adore.
If you are wondering, cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are then dipped in melted candy wafers (or chocolate) and served lollipop-style on a stick. These cute eggless treats are super easy to make and dangerously delicious.
Why You’ll Want to Try My Recipe
- Scratch or box, it’s your call. Bake my from-scratch vanilla cake in the recipe card, or grab a boxed cake mix and make it without eggs using my method. Craving chocolate? My Best Eggless Chocolate Cake works beautifully too.
- Every kid at the party gets one. Cake pops never needed eggs in the first place. The only egg was in the cake, so with an egg-free cake underneath, these are a treat the whole table can share, and nobody has to sit this one out.
- Any color, any party. Pick candy melts to match the birthday theme, cover them in sprinkles, and you’ve got the cutest dessert on the table.
- Made for planning ahead. Bake the cake the day before, roll the balls when you have a minute, and keep them in the fridge or freezer until party day. Less stress when the guests arrive.
- Step-by-step photos the whole way. From crumbling the cake to dipping the last pop, my photo tutorial shows you exactly what each step should look like, so your first batch turns out like a pro’s.
How to Make Cake Pops Without Eggs
The good news: the cake pop itself never needs eggs. It’s just crumbled cake mixed with a little frosting, rolled, and dipped. The only egg is usually in the cake, so all you need is an egg-free cake. Bake the from-scratch vanilla cake in the recipe card below (milk, vinegar, and baking powder do the work), or make a boxed cake mix without eggs using my method. Once the cake is cool, everything else is the same as any cake pop.
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Cake: you’ll need to make a super basic cake, vanilla or chocolate, or you can also make a cake from a cake mix box.
- Frosting: Since we only need a little bit of frosting, about 3-4 tablespoons, I personally prefer to use store-bought frosting.
- Candy Melts or White Chocolate: I’d suggest using candy melts instead of white chocolate for the coating. It comes in many colors, so you can get as creative as you want.
- Sprinkles: Of course, we need lots of sprinkles, but you already knew that!
Also:
- Lollipop sticks
- Styrofoam block or a box to place the cake pops while setting (see photo below).
Step-by-Step Recipe Photo Tutorial
There are 5 steps to this recipe:
- Make the Cake
- Prepare the Cake Pops Mixture
- Form the Cake Pops
- Coat and Decorate
- Let them set
Step 1 – Make the cake
- From Scratch: cake ingredients are straightforward: flour, butter, sugar, vanilla, and milk. It is super easy to make, and the taste is spectacular!
- From a cake mix box: If you are short on time, you can also use a cake mix box. To make a cake mix box without eggs, follow the steps in this recipe.
Step 2- Prepare the cake pops mixture
After the cake has completely cooled, it’s time to crumble it up and mix it with your frosting. As I mentioned before, I prefer to use store-bought frosting not only because it makes my life easier, but also because we only need a small amount, so it is not worth it to complicate things.
To make the cake pops mixture:
- Crumble the cooled cake into a bowl. Make sure there are no large lumps.
- Add the frosting and mix until well combined; you can do that with an electric mixer or with your hands.
Step 3- Form the cake pops
It’s time to roll the mixture into balls.
To form the cake pops:
- Measure 1 scoop of moist cake mixture and roll it into a ball. Place balls on a lined baking sheet or plate.
- Melt 3 oz (1/4 of a bag) of the candy melts in a cup in the microwave at 40% power for 10-second intervals until it flows easily.
- Dip a lollipop stick about 1/2 inch into the coating, then insert it into the center of the cake ball. Only push it about halfway through the cake ball. Repeat with all the cake balls.
- Refrigerate all the cake balls with the sticks for 2 hours or freeze for 1 hour.
Step 4- Coat and Decorate
Now the FUN part!
To coat and decorate the cake pops:
- Melt the rest of the candy melts following the packet instructions until it flows easily.
- Dip the cake ball into the coating until it is completely covered. Make sure the coating covers all the sides of the cake ball, including the base where the lollipop stick is.
- Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
- Add the sprinkles or other decorations while the coating is still wet. Do it fast because it hardens quickly!
Step 5- Let them set!
Stick the decorated cake pop upright into a styrofoam block or box to finish the setting. The coating will be completely set within an hour or so.
Tips To Make Eggless Cake Pops at Home
Bake the cake the day before and let it cool overnight. Then just make the mix, coat, and decorate the following day.
Don’t add too much frosting, or your cake pops will turn out super wet and greasy. The crumbs must be barely moistened.
Make sure the cake balls are chilled and firm when you dip them.
To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick into the coating, then insert it into the center of the cake ball. Refrigerate or freeze.
If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin it out when melting, so it’s easier to use as a coating.
If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 seconds, and mix.
You can buy a block of styrofoam at craft stores or Walmart. You can also use a box; just poke super tiny holes into it. Easy and cheap.
Cake Pop Decoration Ideas
We love sprinkles here, but there are so many ways to decorate your cake pops, such as:
- Sparkly sugar
- Chopped nuts
- Shredded coconut
- Chopped candy
- Chocolate jimmies
- Mini M&Ms
- Crumbled cookies
- Crumbled crispy bacon
Frequently Asked Questions
No. A cake pop is just crumbled cake mixed with frosting, so the only egg is usually in the cake. Use an egg-free cake, like the from-scratch vanilla cake in this recipe or a boxed mix made without eggs, and your cake pops are completely egg-free.u0022
Yes, you can! It was more expensive, but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin it out when melting, so it’s easier to use as a coating.
You can make the cake pops ahead of time! Store the undipped cake balls in the refrigerator for up to 2 days. When ready to use, coat and decorate them. You can also freeze them for up to 6 weeks. Allow thawing in the refrigerator, then coat and decorate them.
Absolutely! I recommend starting with 1/4 cup of sprinkles.
More Egg-Free Cake Flavors for Your Cake Pops!
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Easy Eggless Banana Cake
- Eggless Carrot Cake
- Eggless Lemon Cake
- Eggless Pumpkin Cake
- Eggless Marble Cake
- Browse more recipes…
Recipe Card
Easy Eggless Homemade Cake Pops
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
CAKE
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon (15 ml) apple cider vinegar
- 2 cups (280 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
For chocolate cake pops, make half of my Best Eggless Chocolate Cake recipe.
FROSTING:
- 3 – 4 heaping tablespoons of frosting (Homemade or store-bought). Use vanilla or cream cheese frosting for your vanilla cake pops or chocolate frosting for your chocolate cake pops.
COATING:
- 24 – 36 oz candy melts (see notes)
- Sprinkles
Instructions
MAKE THE CAKE FROM SCRATCH:
- Preheat the oven to 350° F (180° C). Grease a 9-inch cake pan (round or square).
- Combine milk and vinegar in a small bowl. Let it rest for 5-8 minutes. Set aside.
- In a bowl, combine the flour, baking powder, and salt. Reserve.
- In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
- Add the flour mixture alternately with the milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
- Pour the cake mixture into the prepared pan. Bake for 20 – 25 minutes, or until a skewer comes out clean when poked in the center.
- Remove from the oven and allow the cake to cool.
MAKE THE CAKE FROM A BOX:
- Remove from the oven and allow the cake to cool.
MAKE THE CAKE POPS MIXTURE:
- Crumble the cooled cake into a bowl. Make sure there are no large lumps.
- Add the frosting and mix until well combined. You can do that with an electric mixer or with your hands.
- IMPORTANT: Keep in mind that the amount of frosting will depend on how moist your cake is. Start adding with 2 heaping spoons of frosting. If the mixture isn't moist enough, add 1 more tablespoon at a time. The crumbs must be barely moistened.
FORM THE CAKE POPS:
- Measure 1 scoop of moist cake mixture and roll it into a ball. Place the balls on a lined baking sheet or plate.
- Melt 3 oz (1/4 of a bag) of the candy melts in a cup in the microwave at 40% power for 10-second intervals until it flows easily.
- Dip a lollipop stick about 1/2 inch into the coating, then insert it into the center of the cake ball. Only push it about halfway through the cake ball. Repeat with all the cake balls.
- Refrigerate all the cake balls with the sticks for 2 hours or freeze for 1 hour.
COATING:
- Melt the rest of the candy melts in a 2-cup liquid measuring cup in the microwave, following the packet instructions until it flows easily. NOTE: If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 seconds, and mix.
- Dip the cake ball into the coating until it is completely covered. Make sure the coating covers all the sides of the cake ball, including the base where the lollipop stick is. Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
- Add the sprinkles while the coating is still wet. Do it fast because it hardens quickly!
- Stick the decorated cake pop upright into a styrofoam block or box to finish setting. The coating will be completely set within an hour or so.
- Store cake pops in the refrigerator for up to 1 week.
- Contains: milk (milk, butter, frosting) and wheat (flour). Made without eggs. Always double-check labels for cross-contact.
- Watch carefully: candy melts and many sprinkles contain milk and soy (lecithin), and some are made on shared lines with nuts. Read every label.
- Dairy-Free: Instead of milk and butter, use your favorite plant milk and dairy-free butter, plus a dairy-free frosting and dairy-free coating.
- Bake the cake the day before and let it cool overnight. Then just coat and decorate the following day.
- Don’t add too much frosting or your cake pops will turn out super wet and greasy. The crumbs must be barely moistened.
- Make sure the cake balls are chilled and firm when you dip them.
- To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick in the coating, then insert it into the center of the cake ball. Refrigerate or freeze.
- If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin it out when melting so it’s easier to use as a coating.
- If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 seconds, and mix.
- You can buy a block of styrofoam at craft stores or Walmart. You can also use a box; just poke super tiny holes into it. Easy and cheap.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Recipe Changelog:
- Originally posted in April 2020.
- Update: The post was edited in August 2022 to add more helpful information, with no changes to the recipe.
- Update: The post was updated again in October 2026 to add more helpful information, with no changes to the recipe.
My first attempt at making eggless cake and cake pops.
I’ve prepared the cake balls secured on their sticks and put them in the freezer for a few days.
I thought I’d thaw them then dip and decorate a few days before they are required for a party.
Should I thaw the cake balls on a paper towel or will they be ok to dip still cold or frozen? I’m worried they might be soggy when thawed.
My balls are not pretty but with the coating on I’m sure the children will find them a thing of beauty 😂
Really good recipe to follow thank you.
Hello Alison! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Adults and children at the party loved them, I will send you the photos when I save them to Instagram.
I’m making more to give to the neighbours and family Christmas 😀
Hello Alison! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
WICKED GOOD!!! Wowwwwwiiiieeee!
Hello Angie! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
How can I replace some flour with cocoa powder if I want to make chocolate flavor cake pops ?
Hello Sumita! Possibly, but I never tested this recipe with cocoa powder. I think is better if you make the cake pop from my chocolate cake recipe (The Best Eggless Chocolate Cake Ever ) Thanks for your interest in my recipe.