My Gluten-Free Cake Pops are dipped in antioxidant-rich dark chocolate making the perfect low-carb dessert. On top of that, this recipe for cake pops is an adorable, show-stopping gluten-free treat that will wow any crowd.
What is a Cake Pop?
What is a cake pop you ask? A cake pop is a dessert on a stick. More specifically it is a cake ball dipped in chocolate. These treats are a cross between a tiny cupcake and a piece of candy and they’re amazing! The original cake pop was created by the lovely Bakerella. I’ve met her and she is every bit as sweet as her treats.
Easy Gluten-Free Cake Pops Recipe
You can find tons of cake pops recipes in Bakerella’s wonderful books. I love her first book, Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats. Although Bakerella’s cake pops are gorgeous, they are off limits to me since I was diagnosed with celiac disease in 1998 and went on a gluten-free diet right away. My son has celiac as well and when he was diagnosed I made it my mission to turn all of my favorite childhood recipes into gluten-free classics for him. He adores these gluten-free cake pops and so do his friends who have no food allergies at all!
How to Make Gluten-Free Cake Pops
If you’re wondering how to make cake pops fear not, it’s really quite easy. My husband says that everyone loves cake pops because they’re a wonderful combination of cake en-robed in chocolate candy. He says that my gluten-free cake pops taste as good as the real thing! This is an incredible compliment coming from a worldly eater like my gluten eating husband. If you are a visual learner you’ll want to check out Bakerella’s excellent video on how to make cake pops!
The Best Gluten-Free Cake Pops Recipe
Over the past month or so, I’ve worked on adapting several types of cake pops from Bakerella’s book, making them gluten-free. This recipe is based on Bakerella’s “Basic Cake Pop” recipe on page 15 of her book and they’re absolutely terrific! Cake pops are so festive that they’re a wonderful dessert for children’s birthday parties.
Low-Carb Cake Pops Recipe
Most cake pops are an incredibly high-glycemic dessert. Bakerella uses a sugar-based frosting to hold her cake pops and cake balls together. To keep this treat lower-carb, I use fruit spread instead of frosting. This also makes them a much healthier cake pop. These gluten-free chocolate raspberry cake pops are so good you won’t be able to stop eating them!
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Gluten-Free Cake Pops
Ingredients
- 1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84
- ½ cup raspberry jam
- 1 cup chocolate chips
- 1 package gluten-free sprinkles
- 30 paper lollipop sticks
- 2-4 styrofoam blocks
Instructions
- Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook
- Cool cake completely
- Once cooled, crumble cake into a large bowl, making sure there are no large pieces
- Mix raspberry jam into crumbled cake, use back of a wooden spoon to combine
- Mixture will be moist enough to roll into 1-inch balls and still hold a round shape
- Place cake balls on a parchment paper lined plate
- Place in freezer for 1 hour
- Melt dark chocolate in a saucepan over very low heat
- Dip ½-inch of the tip of paper lollipop sticks into melted chocolate
- Insert lollipop stick straight into cake ball, pushing about ½-inch deep
- Dip cake ball into melted chocolate
- Make sure chocolate coating meets lollipop stick; this helps secure cake ball to stick
- Twirl any excess chocolate off cake pop
- Apply sprinkles
- Place stick of cake pop into styrofoam block
- Complete with remaining cake pops and allow set completely
- Serve
Notes
Get The Gluten-Free Almond Flour Cookbook
Feel free to experiment with other cake recipes rather than the one I use here which is from my first cookbook, The Gluten-Free Almond Flour Cookbook. I’m not sure if they’ll work since I haven’t tested this recipe with them. If you do, please leave a comment and let us know how your experiment turns out!
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!
Elana says
Meghan, I’m so happy to hear these were delicious!
Lydia says
Wow! I just made these and they are fantastic. Thank you for all your work inventing wonderful gluten free recipes.
Elana says
Lydia, I’m so glad to hear these are fantastic :-)
Carla says
Yummy! I can’t wait to make something like this with ingredients I can have :)
Elana says
Thanks Carla, I hope you love them as much as we do!
jessica says
Yum!
Elana says
:-)
meghan says
i LOVE this idea. I’m gonna do it this weekend!!!
Elana says
Thanks Meghan!
Heather Meek says
These look melt in your mouth yummy!
Elana says
Heather, they totally are :-)
Maggie says
So much fun! And I love your picture at the top, makes me want to reach through my computer and grab them :)
Elana says
Thanks Maggie! They’re even better IRL :-)
Melanie says
I’m so excited to try these!!
Elana says
Thanks Melanie :-)
Elana Daley says
We are having a class birthday party for my soon to be 4 yr old son. These will make great tasty treats for the kids! I can’t wait to get started.
Elana says
Thanks Elana!
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!
Elana says
Rachel, you’re very welcome! So great to hear these cake pops are SO good :-)