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