Description
Gluten free cake pops are the ultimate bite-sized dessert for anyone avoiding wheat but still craving a sweet, festive treat. Perfect for parties, kids, or just a fun kitchen project, they’re charming, customizable, and delicious.
Ingredients
Scale
- 1 gluten-free cake (homemade or box mix)
- 2–3 tablespoons frosting (regular or dairy-free)
- 1–2 cups chocolate or candy melts
- Lollipop sticks
- Optional toppings: sprinkles, crushed nuts, shredded coconut
Instructions
- Bake a gluten-free cake and let it cool completely.
- Crumble the cake into fine crumbs using your hands or a food processor.
- Add 2–3 tablespoons of frosting and mix until it forms a dough-like consistency.
- Roll the mixture into 1-inch balls and place on a parchment-lined tray.
- Chill for 30–60 minutes to firm up.
- Melt chocolate or candy coating slowly, stirring constantly.
- Dip the tip of a stick in the coating, insert into each cake ball, then dip the entire ball.
- Add toppings before the coating sets.
- Place dipped pops upright to set completely. Store in the fridge up to 5 days or freeze for later.
Notes
Chilling the pops before dipping is crucial to prevent crumbling. Use high-quality chocolate and avoid over-mixing the dough for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake / Coating
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg