Easy Gluten-Free Cake Pops
Cake pops became pretty popular several years ago and for good reason … they are portion-controlled, adorable, and make for great hostess gifts or party favors. I’ve made a few gluten-free cake pop recipes, (SunButter Cheesecake Pops and No-Bake Chocolate Almond Cake Pops) but this Easy Gluten-Free Cake Pops recipe is a more traditional cake pop recipe and is a really good base to use for any flavor combination you like.
I made this recipe with Kinnikinnick gluten-free cake mix. They have white and chocolate cake mix – pick your fave! You can choose your favorite buttercream frosting – traditional buttercream, chocolate, or any other flavor you like.
This recipe is great to use up leftover cake. Just adjust the frosting and chocolate to fit the amount of cake you have. Have leftover carrot cake after Easter? Combine that with vanilla buttercream frosting and white chocolate and decorate with orange sprinkles. The mix and match combinations of cake flavor, frosting flavor, and chocolate variety are endless! Plus, you can decorate these any way you like.
Easy Gluten-Free Cake Pops
- Gluten free non-stick cooking spray
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup water
- 1 teaspoon pure vanilla extract
- 1 box Kinnikinnick white or chocolate cake mix
- 6-10 tablespoons prepared buttercream frosting , flavor of choice
- 5 cups semi-sweet or bittersweet chocolate chips
- 5 tablespoons pure vegetable shortening
- Lollipop sticks
- Preheat the oven to 350 degrees. Spray a 9 by 12 inch baking dish with cooking spray.
- Whisk together the eggs, oil, water, and vanilla, Add the cake mix and whisk until fully combined. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan set on a wire cooling rack.
- When the cake is cooled, crumble into a large mixing bowl. Add the frosting a little at a time and mix well using your hands until the cake crumbs just hold together. You don’t want to add too much frosting as the pops will be heavy and greasy.
- Line a baking dish with parchment paper and freeze the balls for 1 hour. Then transfer to the refrigerator. (You can also just refrigerate for 2 hours or more.)
- Melt the chocolate and vegetable oil together and pour into a large liquid measuring cup or glass.
- Put the sprinkles into a small bowl.
- Working with just a few of the balls at a time, dip the lollipop stick into the chocolate about ½ inch. Push into cold cake pop then dip the cake pops in chocolate, letting the excess drip off. Coat with sprinkles. Stick into a Styrofoam block to keep the pops upright. Repeat with the rest of the cake pops. Remember to keep the balls cold, they are much easier to work with. Stick the completed pops in the refrigerator for at least 1 hour before serving. Can be made 1 week ahead.
Cake pops can be a little finicky, so follow directions carefully. It might also be helpful to watch a couple tutorials on making them, that way you can visualize the steps. Here’s a video you might find helpful, though it’s not exactly like my recipe but it has some good general tips on making cake pops.
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