valentines day cake pops

Valentine’s Day Cake Pops

All of you regular readers know that I have an obsession with making healthy (ok, “healthier”) gluten free cake pops. Well, this obsession continues for Valentine’s Day.

I spent an afternoon in my kitchen last week in total chocolate chaos.  I even tweeted about it (if you’re not involved in the party that’s over on twitter you may want to join, I’m there several times daily, tweeting away).  On twitter I stated, or shall I say, tweeted,  “my kitchen is covered in chocolate and I can’t say why.”

Well, now I’m saying why.  My kitchen was covered in chocolate because I was making gluten free Valentine’s Day cake pops two ways.  First, pictured above, they are coated in white chocolate.  Next, below, the cake pops are coated in dark chocolate.  While they have very different flavor profiles, they’re equally tasty and decadent in their own ways.  Of course, the dark chocolate covered cake pops are far healthier, so if that’s a consideration, I would recommend going with them.

For these cake pops, I’ve omitted the jam or frosting on the inside, in order to create a more simply flavored confection.  The cake I use below is moist enough to hold together without any jam or frosting to “bind” it, so frankly it’s not necessary for construction, it would just add another yummy flavor.

I hope you enjoy these Valentine’s cake pops as much as we do, they are a huge hit in my household, and I feel happy just looking at them (though trust me, I ate my share as well!)

valentines day dark chocolate cake pops gluten-free recipe

Print Recipe
Valentine's Day Cake Pops
Serves:about 22 Valentine's Day Cake Pops
  1. Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook
  2. Cool cake completely
  3. Once cooled, crumble cake into a big bowl, making sure there are no large pieces
  4. Cake mixture will be very moist, no need to add frosting or jam
  5. Massage cake mixture with hands
  6. Press mixture into heart shaped mold, then remove immediately and transfer to a parchment paper lined plate
  7. Place plate of hearts in freezer for 1-2 hours until very solid
  8. Remove one heart at a time from freezer
  9. Dip about ½ inch of the tip of a lollipop stick into melted chocolate
  10. Insert the lollipop stick straight into the bottom of the heart, pushing about ⅓ of an inch deep
  11. Holding stick with heart attached, dip entirely into melted chocolate, until covered
  12. Make sure chocolate coating meets at base of lollipop stick; this helps secure heart to stick
  13. Twirl any excess chocolate coating off the cake pop so it is evenly coated
  14. Apply sprinkles (if desired)
  15. Place stick of cake pop into styrofoam block
  16. Complete with remaining hearts and allow to set completely
  17. Serve your gluten free Valentine's Day Cake Pops!

If you haven’t already seen Bakerella’s amazing cake pop video, I highly recommend it.  Her book is fantastic as well, with amazing ideas for cake pop creations.

What is your favorite “special treat” to make for yourself and your family.  Obviously, my favorite at present is cake pops, though I’d love to get a glimpse of things outside of the “cake pops box” and broaden my horizons, so please leave a comment below and let us know.


  1. says

    These gluten free cake pops are the best.My Grandkids love them.They were the hit of their Birthday parties.People said I should go into business.I am so greatful to have found this site.You recipes are the best, Gluten free or not! Jan W. (Grandma Jama)

  2. says

    I had some friends over for a Paleo Valentine’s Dinner and made these for dessert! They were a huge hit and tasted fantastic! I added chopped walnuts to the chocolate ones instead of sprinkles for a little bit of saltiness. Your recipes certainly inspire my Paleo cooking!! Thanks!!

  3. Danielle says

    just made these for our work (late) V-day party. hope they are a hit. I sprinkled coconut on the tops instead of sprinkles.

  4. Elisa says

    Hi Elena – I made these for Valentine’s Day, but instead of fruit spread I used Nutella. They were delicious!! Thanks for posting this!

  5. Kerry says

    I see you made your cake pops with melted chocolate chips as a coating, rather than those candy melts. I would like to do that, too, because I can make them dairy-free. The woman at the store today said that if I don’t temper the chocolate before dipping the pops in, then once they are taken out of the fridge the chocolate will soften too much. Did you temper the chocolate? Did you have an issue with the coating not remaining hard?

    • says

      Hi Kerry,

      The only time I have ever tempered chocolate was in a candy making class.

      I’m way too lazy to temper my chocolate and it hasn’t melted off of the numerous cake pops that I’ve made yet!

      Elana :-)

  6. Sinan says

    Any recommendations on how to ship these or do you have other recipes that would be better suited for a trip via USPS?

    Thanks for you help :)

    • says

      Hi Sinan,

      These cake pops ship really well during cold weather.

      When I pack them up, I put them in little lollipop bags, tie off with a bow, then package into a box with a lot of parchment paper to cushion.

      My chocolate chip cookies also ship pretty well :-)


  7. says

    Your enthusiasm for these is definitely convincing me to try they out. The look awesome!

    Lately my favorite treat are mint cocoa chocolate chip cookies, but who knows…these cake pops could take over :)

  8. says

    Love it! The molds are the best and so happy you have created more gluten free recipes. You make my life so much easier. Thank you for all your hard work, sweat equity, and full belly. Prefer dark chocolate over white so I’ll choose the dark route. Yippee!

  9. says

    OMG, I just finished blogging about my first attempt at Gluten Free Birthday Cake Pops, thanks to you and Bakerella, and am now completely in love with these little things. But they’re dangerous – you can’t just eat one! Thank you for opening up my world to cake pops!!!

  10. Kiersti says

    I want to thank you for combining my two favorite food sites. Really honestly truly “Thank you.”

    I love Bakerella, but really only use that for food porn – or things to bring to parties.

    But now…the options have opened…

    Thank you thank you!

  11. says

    Cute creations Elana! One of my favorite treats to make for others is brownies with homemade chocolate frosting poured over the top. :) My mom’s recipe.

  12. Karen says

    Oh those are SO cute! If my husband wasn’t clamoring for tiramisu on Valentine’s I’d be doing these instead!

  13. Jenny says

    Those cake pops are beautiful! I love to start the day with heart shaped stawberry pancakes with fresh strawberries and whipped cream on top. This year I’m also trying your chocolate chip cookies in a heart shaped cookie on a stick mold – wish me luck!

  14. says

    To say that you are a little addicted to cake pops would be an understatement. LOL. They do photograph so nice and pretty :) and most likely taste delicious!

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