chocolate raspberry gluten free cake pops recipe

Gluten Free Cake Pops

Gluten Free Cake Pops dipped in antioxidant rich dark chocolate.

This recipe for cake pops is one of my favorite gluten free desserts and can also be considered a gluten free candy.

I bought Bakerella’s fabulous book Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats just after Thanksgiving.

Our chavurah came over for Shabbos dinner one night in early December and my friend Paige brought over a bunch of leftover cake balls that she had made from Bakerella’s book for a school bake sale.  As soon as I saw those cake balls I was hooked!  I began my own gluten free cake pop project a couple of days later.

What is a cake pop you ask?  Well, to totally understand the concept, you’ll need to purchase Bakerella’s book, it’s well worth the price with excellent instructions and wonderful tips and tricks.  If you’re not up for that, at least go to her fantastic website for a thorough understanding of this phenomenon she has created.  Or, check out Bakerella’s excellent video on how to make cake pops:

Although the above video is great, I will also do my best here to briefly explain the concept of cake balls and cake pops.  A cake ball is a bite size piece of cake dipped in candy coating; a cake pop is a bite size cake ball (again, dipped in candy coating) on a stick (a lollipop stick to be exact).  My husband says that everyone loves cake pops because they have a high ratio of frosting (or candy coating) to cake –so all of you frosting-a-holics out there take note.  He also states that my cake pops do not taste gluten free –high compliments from a worldly eater such as my gluten eating husband.

Over the past month or so, I’ve worked on adapting several types of cake pops from Bakerella’s book, making them gluten free.  The recipe below is based on Bakerella’s “Basic Cake Pop” recipe on page 15 of her book.  While she uses frosting to hold together her cake balls, I use fruit spread to make them a little less heavy –you might consider them a healthier cake pop, though I’m not entirely sure about that.  So, this is a gluten free chocolate raspberry cake pop.  They’re a lot of work, though I think (as my family would heartily concur) that they’re well worth the effort.

Gluten Free Cake Pops
Serves: 30 Gluten Free Cake Pops
Ingredients
Instructions
  1. Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook
  2. Cool cake completely
  3. Once cooled, crumble cake into a big bowl, making sure there are no large pieces
  4. Mix raspberry fruit spread into crumbled cake, use back of a large metal spoon to combine
  5. Mixture will be moist enough to roll into 1 ½ 1-inch balls and still hold a round shape
  6. After rolling, put on a parchment paper lined plate and place in freezer for 15 minutes at least an hour
  7. Melt dark chocolate in a very small pot, over very low heat
  8. One at a time, dip about ½ inch of the tip of a lollipop stick into melted chocolate
  9. Insert the lollipop stick straight into a cake ball, no more than halfway through
  10. Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
  11. Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
  12. Twirl any excess chocolate coating off the cake pop so it is evenly coated
  13. Apply sprinkles (if desired)
  14. Place cake pop into the Styrofoam block
  15. Complete with remaining cake pops and allow set completely
  16. Serve your gluten free Cake Pops!

In anticipation of your questions, you can try to experiment with other cake recipes than the one I used above, I do not however, know if they will work as this is the only one I have tested.  I wish I could look into a crystal ball and answer all of your substitution questions.  If I was able to do that, I can assure you, I wouldn’t need to test every recipe I make a dozen times.  All of this is just grunt work, I can assure you.

So if you don’t wish to use the recommended cake recipe, feel free to try something else, call it an experiment, and please, be sure to let us know when you find success.

For other groovy gluten free cake pop recipes check out the links below:
-How To Make Gluten Free Birthday Cake Pops from Gluten Free Diva
-Gluten Free and Dairy Free Cake Pops from And Love It Too
-Dairy Free Cheesecake Pops from Book of Yum

Comments

  1. says

    I have just started with a gluten-free diet and so excited about your recipe as my house loves Bakerella’s cake pops. Looking forward to trying these for Valentine’s with the little ones. Thanks again!

  2. says

    It is so funny you posted this, as I was just looking for cake pops in the “cheesecake” form. I will definitely be trying your recipe as well. Thanks for all your helpful information. I an new to Celiacs Disease, and trying to take my love for baking to the new “normal”.

  3. says

    Wow! We did some adorable cupcake pops for my daughter’s third birthday, and now that we are gluten free I was resigned to never having anything quite that cute again. You’ve made my day! Thanks!!

  4. Beth says

    Sounds like an interesting way to make a dessert / snack.
    Although, chocolate cake doesn’t last long enough in our house to make these ;)

  5. Tai says

    Elana,
    Thank you thank you thank you for all the “grunt work”! You have no idea how much I (and so many others I am sure) appreciate it! My kids can have cake pops!!! WHOO HOO!! Fun Valentines treat that they can share with friends and not feel like the “weird kids who can’t eat gluten”. From one mama to another…thank you :)

  6. says

    Elana! Lovely! So I couldn’t turn down some cake truffles at a recent party because they were so so cute (pretty much the same thing I think … cake and a tub of icing?). I have a sensitive tummy and the rest of the night sat in a corner considering a 911 call. They did a big number on my gut. Thank you for lightening the concept up a bit.

  7. says

    This is such a great idea, and makes for a fabulous presentation. I can’t wait for a party invite so I have an excuse to make these! The decoration options are endless….

  8. says

    This is perfect! I can’t wait to try these.
    One of my friends has been making beautiful cake pops for birthdays, Thanksgiving and special events, and they look amazing but so full of the “bad” stuff.
    Thanks for sharing!

  9. Kathryn says

    Gorgeous! I’ve been wanting to do cake pops or cake balls for a while but haven’t wanted to use traditional gluten free cake and frosting. Your version sounds fabulous and a tad bit healthier.

  10. Kiersti says

    thank you, thank you thank you thank you!

    I bought the book and have made a couple pop versions…but have not been able to enjoy the deliciousness myself. I had been thinking of testing out one of your recipe’s one of these days…

    BINGO! You read my mind. THANKS AGAIN!

    • Denise says

      I wanted to make these but live quite a ways from a store to buy the sticks and didn’t want to run in to town for just that item.( I had everything else) so I used some kabob sticks I had and cut them to be about 6 inches long. worked way good and very very inexpensive!

  11. says

    I made some for New Year’s Eve, but used a nasty sugar-filled frosting to hold the cake together. Wish I would have thought of jam. Such a brilliant idea!

  12. Tressa B says

    I am totally going to make these for a wedding shower!!! I bet the girls won’t even know they’re not made with traditional cake! I can’t wait!!

  13. Tina says

    Thanks so much for this recipe! When I was watching the video, I couldn’t help but think about all of the artificial dye she was using. My 10 year old reacts badly to dyes so I was happy when I saw that your modified recipe was safe for us.

  14. says

    I am sorry to post this here. I just could not find a “contact me” spot. Your blog looks beautiful! A friend shared this post, and I can’t wait to try these with my kiddos! I would love to invite you to be featured as a Wednesday’s Woman on my blog. You can see the guidelines under the tab at the top center, and check out other WW in the index, or just poke around. I think my readers would love to hear from you! I have added your blog to my Google Reader, so I will be watching for new recipes!
    Thank you,
    Jenny

  15. Kierie says

    Ok so I’m kind of a lazy baker. Would it be possible to make mini cupcakes of the recipe and put them on a stick to dip?
    Do you need the glue factor of the jam?

  16. says

    I have brought Cake Pops to several events since sharing my own recipe…these are always a hit (even with the non-gluten free crowd)! Thank you for sharing my link as well, Elana. I cannot wait to give your chocolate-raspberry mix a try.

    xoxo,

    Sunny

  17. says

    These look fabulous! I once tried to make gluten free cake pops but I added too much frosting to the crumbled cake and the candy stuff I melted decided not to melt properly. They weren’t pretty and were too sweet, but they were tasty nonetheless!

  18. Rachel says

    My son and I went straight to the kitchen and made a different version of these (I used coconut nectar and crystals instead of agave, and peanut butter instead of jam)! They turned out SO good! Thanks for the idea!

  19. Lydia says

    Wow! I just made these and they are fantastic. Thank you for all your work inventing wonderful gluten free recipes.

  20. Meghan says

    I made these tonight. Did a primal chocolate cake with raspberry jam dipped in melted cacao chips and crushed nut mix for topping instead of sprinkles!!! Deliciousness and most fun I’ve ever had in the kitchen!!! Messy and creative! Love! Thanks elana and bake-a-rella!

    • Susie Larsen says

      So easy!! I didn’t find it messy @ all but I didn’t have lollipopsticks—soooo, I used a cocktail straw and placed them on wax paper -worked Wonderfully!!!

      Plus the rasberry DID make them so much lighter!!!

  21. Kathryn says

    Just finished a big batch and my family is in love with them. We’re having family over for a birthday dessert soon and I know they will be a hit. I had only almond meal in the pantry so I made my own vanilla almond meal cake and mixed it with the raspberry spread. So delicious. However the almond meal is heavier and I did have trouble keeping them all on the sticks, even after over an hour of freezing. It just took a little patience but it was very worthwhile. The few that fell apart were our samples. Thank you for the inspiration once again.

  22. says

    made the cake pops for my son’s 4th birthday party in his classroom on Friday!!! They were a hit. so much fun. did not have a double boiler so I make shifted my steamer and a metal bowl… not easy trust me. double boiler has now joined my needs list for the kitchen. funny thing, nobody had ever heard of cake pops before!!!! Love to share new things. Thank you, Elana for turning me on to something so much fun. Now all I want to do is play.

  23. Kathryn says

    This afternoon we enjoyed some left over pops and found they were even better after sitting in the fridge a couple of days. I wondered if you have thought about using one of your coconut flour cupcake recipe as a cake pop base? Since your vanilla cupcake is my family’s favorite cupcake it seems like it would make a yummy pop.

  24. Carin says

    Hi Elana: Just found your website. These cake pops you made sound great. I’m ordering your books. But I’m further challenged as I went vegan due lactose and egg allergies. I can usually veganize everything. But being newly gluten intolerant, I’m further restricted. Is there such a thing as non dairy white chocolate?

  25. says

    I made these today with my best friend, and we had a blast! Some of the balls fell off of the sticks, and not all of them were as beautiful as yours. But they turned out nice in the end! And they were delicious! We made half with jam and half without…though I think I actually like the ones without the jam more…they held together better! Thanks again Elana for this wonderful and fun to make gluten-free treat. It’s wonderful. You’re a blessing to me and my family!

  26. Lara says

    Yum! Is it possible to keep them in the freezer when finished and take them out when you want one, instead of only making them when you have enough people to eat 30 cake pops?

  27. Michelle says

    We can now get cake pop makers like the bench top donut makers, though until I found Elana’s website I thought my baking days were over. Cake batter is cooked in these little ‘ovens’ and form perfect little balls without the need to crumble and bind a cake together. I’m definitely pinning this recipe for Miss 8’s next birthday!

  28. Elizabeth Meyer says

    I needed a quick and easy cake recipe – was hosting my husbands family for a holiday dinner for 10 people, made everything from scratch. Needed a quick and easy gluten free, dairy free, rice free birthday cake for my niece. I knew Elana would have a good recipe – and sure enough, this cake was delicious!!!
    I doubled the recipe, made it in one small spring form pan (increased the baking time by about 10 minutes). I cut the cake in half and filled it with store bought coconut whip topping, topped it with chocolate ganache. Everyone loved it and exclaimed how good it was.

    Thanks for such a terrific web site – Elana’s pantry has become my go to website when I need a new recipe. Your recipes are reliably delicious and easy to make. I recommend you to anyone who needs some ideas about eating gluten free.

    Thanks again for such a great web site!

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