Dry ingredients:
2 cups flour
2 scoops Designer Soy Angel Cake
1 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 cup brown sugar
Wet ingredients:
1/2 cup pumpkin puree
1/2 cup oil
4 eggs
1/2 cup almond milk
1 tsp vanilla extract
Frosting:
1 can vanilla frosting (most are dairy free!)
Coating:
1 cup vegan white chocolate chips or almond bark melted with 1/2 tsp coconut oil
In a large bowl, stir together your dry ingredients. Add all the wet ingredients and beat until smooth batter forms, being careful to not over beat. Pour into greased 13x9 pan and bake at 350° for 25 minutes. Let cool until you can handle it and then crumble with hands. Add in your frosting then use a fork to stir the frosting and crumbs until a dough forms. Roll dough into many balls. Insert cake pop sticks with some coating on each end to help them stay put. CHILL in fridge for 30 minutes. Use a clean cake pop stick to add ridges to each ball (this makes a pumpkin shape!) then coat in your coating and let set upside down! Enjoy!
