Eggless cake pops


Baking is a stress buster. It relieves you from all your packed chores; making it more playful and exciting. You start to focus on ways to decorate your bakes; on the contrary it also enhances your skills. Cake pops are my all time favorites. Apart from easy to bake, they look so classy and taste chocolaty. The first time I made them, they were all finished in a day and hubby wanted more.  These are the best to gift your lil ones or even their friends. One can give any design or pattern to these cute looking pops. You can decorate them as per your occasion also.  Here, I have made eggless cake pops and believe me they were extremely soft like cotton balls and moist from inside. My baby and I finished half the count immediately before icing them. Let me share the recipe now:

Preparation Time: 10 min

Baking Time: 15 min

Serving: 35 pops (as per my pop mould)


2 cup All purpose flour
1 cup powdered sugar
3/4 cup oil
2 tbsp malai (skin of boiled whole milk)
1 tbsp baking powder
1 tsp baking soda
pinch of salt
1 cup milk
1 tbsp Hershey’s cocoa powder
1 tsp vanilla essence


Pre heat the oven at 180 °C for 10 minutes. Grease and get the mould ready.
In a large bowl, shift the dry ingredients: all purpose flour, baking powder, baking soda and salt. In another bowl, whisk sugar, oil and cream to form a smooth consistency. Donot overbeat.
Add half of milk and vanilla essence. In 3 batches, shift the dry ingredients and whisk again. Add milk as per required.
Keep in mind, we just need to mix all the ingredients to form a smooth consistency, so donot over whisk.
In case of chocolate pops: add the cocoa powder and mix.
Using a spoon, drop the batter in the pop mould. Cover the mould. Place the mould in the oven to bake for 12-15 min at 150°C.
Once the cake pops are ready, let it cool completely for atleast 30 minutes before coating.

For the coating:

200 gm Compound dark chocolate( I usually use Morde, Mello, Duke Fantasy and 2M)
Sprinkles, stars and edible colors to decorate as per choice


Melt the chocolate in the microwave or double boiler.

Coat a satay stick with little chocolate. Place a stick in the middle of cake pops. Coat the cake pops with the melted chocolate and shake your hand to remove excess. Coat the pops one by one and place them in the pop mould stand or a thermocol sheet. Sprinkle to decorate.

You can easily store them in the refrigerator for a week. ( Only if they are left  😀 ).


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