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Gluten-Free Cake Pops
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Servings
24
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
You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days
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Equipment
Saucepan
Paper Lollipop Sticks
Styrofoam Block
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