Preheat the oven to 180°C (160°C fan/ gas 4).
Place the dry ingredients (baking powder, caster sugar and flour) in a mixing bowl and ensure that they are evenly mixed together.
Melt the butter, soya milk, honey and vanilla extract in a boiling pot or in a microwave safe bowl until the whole mixture melts.
Add the wet ingredients to the mixing bowl making sure that the cake batter is thoroughly mixed.
Then add each egg separately to the mixing bowl mixing well. This will help aerate the batter making the sponge fluffier.
Pour the cake batter into your cake pop silicone moulds.
Once filled, quickly close the moulds together. Place the moulds on a baking tray.
Bake in the oven for about 30 minutes.
Check if the cake pops are fully cooked inside by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
Let the cake pops in the moulds cool in the baking tray for about 5 minutes. Next transfer them to a cooling rack and leave them until they are fully cooled. For the best results, refrigerate the cake pops for a few hours to help them set.
Take the cake pops out of the moulds. Place the sticks into the middle of each cake pop. Add each cake pop to your stand.
