Super Bowl Cake Pops

Full
Ingredients
Instructions
Nutrition

 My favorite part of Super Bowl Sunday is the food.  I love preparing healthy gluten free Super Bowl snacks for my boys and all of their friends.

I would love to say that the cute little gluten free cake pops above were assembled by my children.  However, I made them, and as you can see my cake and candy decorating skills are on par with those of a 10 year old.  Or maybe a 6 year old.  In any event, when I was a child I loved crafty little projects like candy making and such.  Obviously, I haven’t had much practice since back then.

I hope you all enjoy these gluten free Super Bowl Cake pops!  If you make them, please take a photo, as I would like to do a post sometime soon with all of your beautiful gluten free football cake pops.

Ingredients
Serves:
22cake pops
Print Recipe
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 ½ of cake into a large bowl, making sure there are no large pieces
  4. Mix raspberry fruit spread into crumbled cake, use back of a large wooden spoon to combine
  5. Mixture will be moist enough to roll into 1-inch balls and still hold a round shape
  6. After making balls, squish into an oval shape and pinch each end to make footballs
  7. Place footballs on a parchment paper lined plate and place in freezer for at least an hour
  8. Melt dark chocolate in a very small saucepan, over very low heat
  9. One at a time, dip about ½-inch of the tip of paper lollipop sticks into melted chocolate
  10. Insert the lollipop stick straight into a (football) cake ball, no more than halfway through
  11. Holding stick with (football) cake ball attached, dip entire cake ball into melted chocolate, until covered
  12. Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
  13. Twirl any excess chocolate coating off the cake pop so it is evenly coated
  14. Place lollipop stick into a styrofoam block; allow chocolate coating to dry
  15. Pipe white chocolate stitches onto football cake pops
  16. Serve your healthier, gluten-free Super Bowl Cake Pops and wow your guests!

Here is a fabulous post by Bakerella with her football cake pops versus football cakeblobs.  And don’t forget to take a look at Bakerella’s how to make cake pops video. It is indispensable when it comes to tips for how to make great cake pops.

Happy Super Bowl snacking everyone!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

31 responses to “Super Bowl Cake Pops”

  1. Your food always looks amazing Elana. And, seeing the footballs actually makes me want to continue reading your blog because I can see you are willing to show us that everything you attempt does not turn out perfectly. It shows me as a reader that there is a learning curve for all of us in the kitchen.

    I decorated a cake once for my sister’s birthday that my ENTIRE family saw and it was hideous! It was a chocolate bundt cake and I decided to decorate it with alternating yellow and blue stripes and covered it with red sugar sprinkles. I wanted so desperately to tell everyone that my little nieces did it! I took the fall, reluctantly, and everyone had a good laugh! :)

  2. Thank you once again, Elana, for tackling a food event in detail! Food is NOT my specialty and although I have gotten better at feeding me, I often overlook myself when attending a function outside of my home! Then I feel deprived and that is just so NOT me! Now, I feel empowered to make several of these to bring with me so that I can freely partake in the eating frenzy that is part of Super Bowl Sunday!
    Thanks!

  3. Elana

    Just wanted to thank you for your cookbook, the recipes are brilliant!! You have made my 15yr old son one very happy boy to be allowed baked goodies again. Thank you:) You really have no idea how this has transformed him. Actually he just wrote a blog post about your book
    http://legolasofthewoodlemrealm.blogspot.com/2011/01/amond-flour-cooking.html
    In his typical style he has even experimented a little.
    One problem we are having is getting the bread to rise, although I do wonder if the problem is that we are using an ordinary loaf tin as we haven’t found a small one yet?

    • Erin,

      So great that your 15 year old son is cooking and blogging!

      In order to get the bread to “rise” (it doesn’t really rise much since it has no yeast), it is important to use the recommended loaf pan size, which will yield a bread with a better height.

      Happy baking :-)
      Elana

  4. Way cute treat! I can’t find a contact form, other than media, I am sure you would be overwhelmed with that. I am wondering if you ever posted the recipe for chocolate wafers. You mentioned it in your vegan chocolate frosting recipe, that went on top of your vanilla cupcakes. Both were very yummy, as well as the lemon poppyseed muffins!

  5. LOL – You are adorable Elana! This post totally cracked me up… I think your cake pops look great! I sure would love to eat one;)

  6. Isn’t it so much fun! There are molds that can be used also after the cake and frosting are made, you put the cake into the mold prior to the refrigeration/freezer. Then slide it out of the mold and dunk into the chocolate or flavored topping.

    Also I have a great cookbook you may or may not have already in your collection. My neighbor just brought it over,
    The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre.

    Thanks for turning me on to the cake pops. It’s all over the school that Sam goes to now. So much fun!

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