Cake pops! This party craze has hit our house with a gluten free BOOM! Until now, we have admittedly been reluctant to indulge in developing a cake pop recipe. Cake pops have the reputation for tasting overly sweet and difficult to make. Until now, friends. We are thrilled to introduce Flour Farm’s easy to prepare version of fun filled cake pops.
Cake + Frosting + Chocolate = YUM!
We started with our amazing GF Decadent Vanilla Cake recipe and added our own GF Cream Cheese frosting to make cake pops. Next, we drenched our party pops in chocolate – both white and dark – and topped with sprinkles. Easy peasy! Do you prefer chocolate cake pops? Click here for our GF Devil’s Food Cake recipe.
Please let us know how your cake pops turned out by rating the recipe and leaving a comment in the section provided below. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest,which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!– Teri & Dave
Products from Amazon.com
Price: $21.99Was: $41.13
Recipe Inspiration: Violet – we wanted to make a less sweet cake pop that she would enjoy!
Photos by DuPree ProductionsPrint
Equipment: Digital Scale (preferred), Electric Hand Mixer or Stand Up Mixer with paddle attachment, Mixing Bowls, Rubber Spatula, Measuring Cups & Spoons, Double Boiler or Microwave Safe Bowl, Baking Sheet, Unbleached Parchment, Lollipop Sticks, Clear Wrappers and Ties
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- This recipe calls for a half batch of either our vanilla or chocolate cake recipes. Click on a link (or use your favorite recipe.)
- Make our GF Cream Cheese Frosting recipe. Alternatively – use your favorite frosting.
- Place a sheet of unbleached parchment on a baking sheet.
- Set up a staging area for your chocolate coated pops. Prop up a wire cooling rack, use a cup, or a block of Styrofoam.
- 1/2 of Flour Farm’s GF Vanilla or Chocolate Cake recipe (or half of your favorite cake recipe for a 9×13″ or 2 layered cake)
- 113g (4 oz) of Flour Farm’s GF Cream Cheese Frosting recipe (you may need a bit more, so have extra on hand)
- 454g (16 oz) Chocolate (your choice of chocolate; use the amount as a guide – you may need more or less)
Please read prep note above before you begin, thank you!
Step 1: In a large bowl, finely crumble the cake.
Step 2: Melt a few ounces of the chocolate over low heat using a candy melter, double boiler or microwave. If using the microwave, start with 15 seconds, stir and then continue to melt and stir in 15 second intervals.
Step 3: Add 113g (4 oz or 1/2 C) of the frosting to the crumbs. Start with this amount and add more if necessary. The trick is to be able to use your hands to make a large, moist ball of mixed cake and frosting. DO NOT OVER FROSTING. You want the cake to be slightly crumbly – not wet and sticky. So err on the side of a drier ball of mix than wet.
Step 4: Use a small scoop or spoon to make your desired size of cake pop. Roll the cake mix into a tight ball and place on the sheet of parchment. Our optimal cake pop size weighed just under an ounce. If you roll the pop too big, it will not fit in a clear cover if using.
Step 5: Repeat step 4 until all cake pops are rolled.
Step 6: Dip the tip of a cake stick into the chocolate and then push the stick into the middle of the cake pop. Repeat for each cake pop. Freeze pops for 15-20 minutes. This is the only time you will need to freeze the pops unless you plan to store them in the freezer.
Step 7: Work in batches – do not remove all of the cake pops from the freezer at once to dip in chocolate. Dip a cake pop in warm chocolate and swirl to coat. Allow excess chocolate to drip off – but be quick about it if topping with sprinkles. Sprinkle pops right away or the chocolate will set and the sprinkles will not stick! Stick the finished pop in a cup (such as a coffee cup,) or raise up a wire cooling rack and stick in one of the squares or in a Styrofoam block. The idea is keep the pop upright and separate from the other pops until the chocolate is fully set. This only takes a few minutes.
Step 8: Slip a clear cover over the pops and secure with a twist tie or ribbon. Keep pops refrigerated or stored in an airtight container in a cool section of your home/kitchen until ready to serve. Cake pops may be stored in the refrigerator for up to a week and in the freezer for up to a month.
Adding Food Coloring: Use a food coloring specifically designed for candy/chocolate if you want to customize your white chocolate.
The nutrition information below is for cake pops made with our Decadent Gluten Free Vanilla Cake and GF Cream Cheese recipes. We also used white chocolate as the topping for nutrition analysis. Each pop weighs approximately 41g (1.5 oz).
- Serving Size: 1 cake pop
- Calories: 220
- Sugar: 20g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1
- Protein: 2g
- Cholesterol: 30mg
Keywords: Gluten Free Cake Pops Vanilla Chocolate