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.
Super Bowl Cake Pops
Ingredients
- ½ Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84
- 2 tablespoons jam
- 1½ cups chocolate chips
- ¼ cup white chocolate chips melted
Instructions
- Bake Chocolate Cake as directed on page 84 of The Gluten-Free Almond Flour Cookbook
- Cool cake completely
- Once cooled, crumble ½ of cake into a large bowl, making sure there are no large pieces
- Mix raspberry fruit spread into crumbled cake, use back of a large wooden spoon to combine
- Mixture will be moist enough to roll into 1-inch balls and still hold a round shape
- After making balls, squish into an oval shape and pinch each end to make footballs
- Place footballs on a parchment paper lined plate and place in freezer for at least an hour
- Melt dark chocolate in a very small saucepan, over very low heat
- One at a time, dip about ½-inch of the tip of paper lollipop sticks into melted chocolate
- Insert the lollipop stick straight into a (football) cake ball, no more than halfway through
- Holding stick with (football) 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
- Place lollipop stick into a styrofoam block; allow chocolate coating to dry
- Pipe white chocolate stitches onto football cake pops
- 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!
gluten free veg says
i don’t even know how football is scored (i know, un-american!) but these are some of the all-time cutest sports-themed items i’ve ever seen!
Al Shiliata says
OMG It’s great! Thanks! :) Also 2012 Superbowl Champs
becky says
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! :)
Trish Ackermann says
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!
Erin says
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?
elana says
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
Kathleen says
These look SO fun! I’ve just started playing with chocolate, so this will definitely go on my list to try.
SO says
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!
elana says
Yes, the recipe that you refer to ended up going in my book, The Gluten Free Almond Flour Cookbook and is called Chewy Chocolate Cookies; it’s on page 102.
Dani says
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;)
Elana Daley says
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!