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Chocolate Chip Cake Pops

choc chip cake pops close upSo, I had this great recipe idea. Lillabee twinkies!! I mean, you can’t go wrong with twinkies, right? Well, I went wrong. Very wrong! It turns out that although my first attempt at a Lillabee twinkie was very tasty and super cute, the Lillabee twinkie just didn’t taste like a real twinkie. For one, twinkies are a moist and springy sponge cake. I used the lillabee classic yellow cake mix, which is a gf/df version of a classic buttermilk cake. While they did turn out pretty tasty, I am back to the drawing board for a true sponge cake recipe. 

cake pops w logo


But none-the-less, a lesson learned… when life gives you a flopped twinkie recipe, make cake pops! And I’m so glad I did, because these little gems are superlative!! And don’t worry, I’m working with our new Lillabee Everyday All Purpose Flour blend to come up with a better twinkie recipe…  I will nail that twinkie recipe yet! Stay tuned. In the meantime, give these little cuties a try. They rock!

Step One: Bake Cake

Step Two: Crumble Cake, Stir in 1 cup of Frosting & 1/2 cup mini chocolate chips

mix cake frosting and chips

Step Three: Use an medium icecream scoop to measure out portions of 1 1/2 Tb each. Roll into balls.

roll into balls

Step Three: Melt chocolate in microwave or on a double boiler until smooth. Dip lollipop stick into the chocolate, then insert into center of cake pop dough balls. Let chill for 30 minutes in the freezer.cake pops how to


Step Four: Dip entire cake pop into melted chocolate. 

dip in choc horizontal

Step Five: Sprinkle a few mini chocolate chips or other garnish on immediately. Allow to cool on wax paper. You may need to transfer to refrigerator to get the chocolate shell to set up.

cake pop

Step Six: ENJOY!!


close up center

As for the Lillabee Twinkies? Still on my “TO DO LIST”!



Lillabee Vegan Mango Blueberry Bourbon Cobbler

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 1 1/2 cup Blueberries
  • 1 cup Mangoes 
  • 8 Tb (1 stick) Butter / Non-hydrogenated Margarine 
  • 2 Tb Bourbon 
  • 1/2 tsp cinnamon 

Preheat oven to 375

Grease a 9″ round baking pan or pie plate and set aside.

Wash blueberries, slice mango and put fruit in a medium bowl. Measure 1/4 c sugar out of the Lillabee sugar bag and add to fruit along with 1 Tb of flour from the Lillabee flour bag and 2 Tb of bourbon. Let stand while you make the cobbler dough.

In a separate bowl, combine 3/4 cup of milk /non-dairy milk (rice,soy,almond,etc) with 1 tsp vanilla and 2 tsp apple cider vinegar or lemon juice.

In a third bowl, empty the remaining contents of the Lillabee flour mixture along with 2 Tb of sugar from the Lillabee sugar bag. Discard the rest of the sugar. Work 8 Tb butter/ margarine into the dry ingredients with your hands until you have pea sized crumbs. Then pour liquid ingredients over top and work in by hand or with spatula until combined, but lumpy. Do not over mix. This mixture should look like wet biscuit dough.

Pour fruit mixture into the bottom of greased pan, spoon cobbler dough on tip of fruit in 6-8 large lumps.

Put in oven and bake for 30-40 minutes or until fruit is bubbling and cobbler dough is golden brown.

Oh, a little ice cream or rice dream is always a welcome addition to this tasty dessert.

Happy Baking!