Red Wine Cake Pops with Vegan Chocolate Coating

I’m not the best with cake pops – but I’m getting better!

In addition, you know from my bio that I am not a vegan, but I try my best to eat as few animal products as possible. With that said, I just found out that some wines are not vegetarian/vegan friendly! It’s something in the filtration process; they use animal bones or something (please Google it – I don’t know all of the details). However, I can say that most local wines/beers are vegan friendly. My hubby found this great site called Barnivore that tells you what’s what. Thank goodness!

Anyhoo, make sure that your red wine is vegan-friendly. We have a great local winery called Potomac Point and we frequently get wine there – buy local!

These pops do not have an overpowering wine taste, but you can tell that they have a little something extra inside! And, paired with the chocolate coating, they taste DIVINE.


For the cake pops:
1 1⁄2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 tsp. baking powder
1⁄4 tsp. salt
1⁄2 c. coconut oil, softened
1⁄2 c. coconut sugar
2 T. ground flaxseed + 6 T. water
2 tsp. vanilla
1⁄2 c. dry red wine

For the chocolate coating:
1⁄2 c. chocolate chips, like Enjoy Life (dairy, soy, & nut-free)
1 tsp. of coconut oil
Raw cacao nibs for sprinkling, if desired

For the cake pops:

If you have a handy-dandy cake pop maker, like me, plug that bad boy in. If you are using cake pop pans in your oven, please follow the manufacturers instructions for baking. (I imagine that you would preheat your oven to 350 and then bake them for 8-10 minutes?)

Mix flaxseed and 6 T. of water in a small cup. Let it rest for 10 minutes so it becomes thicker.

In a small bowl, combine the flour, salt, and baking powder. Set aside.

In a large mixing bowl, cream the sugar, coconut oil, wine, and vanilla. Add flaxseed mixture as well. After, slowly add the dry ingredients to the mixing bowl.

Spray your cake pop mold with olive oil or coconut oil. Using a tablespoon, drop a spoonful of batter into the cake pop mold; repeat until mold is filled. Close the iron (or pan). Bake for 2-3 minutes, until a toothpick is inserted and it comes out clean. (It will be different if you are baking them in the oven.) I also recommend testing this a few times on one or two pops until you get the hang of it!

Place on a cooling rack and let them cool completely.

For the chocolate coating:

You can choose which way you’d like to melt the chocolate and oil: you can combine them both in a microwave-safe container or you can create a double-boiler and melt them over the stove (which is what I did). 

If you’re using the microwave method, cook the mixture for 30 seconds, stir, and then repeat until the ingredients are completely melted. If you’re double-boiling, place a cup of water in the bottom of a saucepan and place a Pyrex bowl inside the pan – make sure that the bottom of the bowl does not touch the water. Turn the heat on medium and wait for the ingredients to melt.

 You can present these pops in several different ways. You could have a dipping station if you’re having a party or you can dip them ahead of time and put them in the fridge for the chocolate to harden. 

Be creative! Top the pops with raw cacao nibs, if desired. (I often lose the pops in the chocolate, so I encourage you to use a spoon to help with the coating!)

I’m not a red wine person, but these pops are pretty delicious. If you’re skeptical, these pops may make you appreciate red wine yet!