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
- 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
- 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
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!
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?
Lara, I don’t see why that wouldn’t work :-)
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!
Claire, thanks for letting me know these cake pops are wonderful!
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?
I did a simple Google search and found this recipe: http://bittersweetblog.wordpress.com/2008/02/18/the-white-stuff/
Thanks Dominica, I’ll give it a try.
Carin, here’s a link to my Vegan Recipes page for you so that you and other vegans have more options:
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.
Kathryn, I will add that to my list of recipe requests! Thanks for letting me know you and your family enjoyed these cake pops :-)
Elana Daley says
made the cake pops for my son’s 4th birthday party in his classroom on Friday!!! They were a hit. so much fun. 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.
Elana, happy birthday to your son! Thanks for letting me know these cake pops were a hit :-)
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.
Kathryn, thanks for letting me know your family is in love with these cake pops!
Susie Larsen says
I am making these today! cannot wait, I am using the Betty Crocker devils food cake ,,,,, :D
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!!!
Oh MY YUMMY! you are such a genius! Trying these soon!
Georgia Pellegrini says
These cake pops are so fun and delicious
The Therapist in the Kitchen says
These are so cute. While I’m not a big fan of the the refined carbs, I do think they would be great for special occasions like my daughter’s birthday.