These gluten free cake pops are such a fun, creative and delicious bake. They are so easy to customize to suit any family party or holiday. With gluten free vanilla cake and buttercream, coated with candy melts or chocolate. A combination of cake and lollypop in one cute bite sized treat.
When Starbucks cake pops became so popular it was disappointing but not surprising that they were not gluten free. This just made me want to create gluten free Starbucks cake pops at home.
I love making gluten free cake pops from scratch. They are such a fun activity to do with the kids on those rainy days. Great for getting creative with the design and colors. Even when there are no lollypop sticks available we make gluten free cake balls as they make adorable little cake bites.
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Why we love this recipe
There are so many reasons that we love these little cake pops. I had to list a few below.
- Easily customized - Decorate the cake pop to suit your party theme by using your preferred color of candy melts.
- Gluten free - made with gluten free cake balls but no one can tell the difference.
- Perfect party treats - These delicious little cake bites are great for kid's parties, baby showers, or gender reveals. Really any celebration.
- Fun to make! - Get hands-on making the cake balls, great for getting the kids creative in the kitchen.
Ingredients
- Gluten free flour - I used gluten free All purpose flour AKA gluten free plain flour in the UK. See my recipe tips for the gluten free flour blend I used in this recipe.
- Sugar - I used caster sugar or fine white sugar in the gluten-free cake and Powdered sugar for the buttercream filling.
- Baking powder - Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
- Xanthan Gum
- Butter - Be sure that your butter is at room temperature.
- Eggs - Gives the cake structure. Be sure that your eggs are at room temperature.
- Vanilla extract - Adds additional flavor to the cake.
- Cream - I use a little heavy cream in the buttercream mixture. also known as double cream in the UK.
- Candy melts - Use your preferred color of candy. Always be sure to check the label of the candy melts so that they do not contain any gluten ingredients. You could also use melted chocolate instead of candy melts if you find it difficult to find candy melts at your local stores.
- Sprinkles - Add a little extra sparkle or color by finishing the gluten free cake pop with your preferred sprinkles. Always be sure to check the sprinkles are gluten free as some may contain wheat.
See the recipe card below for ingredients measurements.
Substitutions & Variations
The great thing about making a cake pop is they are so easily adapted to suit any occasion. Over the years I have made many fun designs with the kid's help of course. I have included a few alternatives below.
- Customize with color - Use your preferred colored candy melts to fit in with your party theme or event.
- Chocolate coating - You can substitute the candy melts with chocolate. Melt the chocolate in the microwave and follow the same assembly directions as the candy melts.
- Chocolate cake pops - I have also made chocolate cake pops and decorated them in various themes. I have used white chocolate and fondant to make fun designs.
- Leftover cake - Cake pops are great for using up any leftover cake. Just whip up the buttercream, then add to the crumbled-up leftover cake, make the cake balls, and pop in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before decorating with the candy melts or chocolate.
- Alternative cake flavors - You can use your favorite flavored cake or box mix if preferred. Check out some of my cake flavor ideas further down the page.
Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free cake pops. See the recipe card below for more detailed recipe instructions.
Step 1: In a large bowl mix together flour, sugar, baking powder, and xanthan gum.
Add eggs, soft butter, vanilla, and lemon juice to the dry ingredients. Mix until fully combined and lump-free.
Step 2: Transfer the cake batter into your pre-prepared baking tin. Bake in the oven for approx 25-30 minutes. Check with a skewer and if it comes out clean then move the baking tin onto a cooling rack.
Step 3: Beat butter until almost white and fluffy. I recommend using an electric beater or stand mixer.
Add the sieved powdered sugar gradually until combined. Then add the cream and vanilla extract. Mix until light and fluffy.
Step 4: Once the cake has fully cooled in a large bowl break up the cake until it resembles a crumble.
Add the buttercream into the cake crumble and mix until the buttercream is fully combined with the cake crumble.
Step 5: Make individual cake balls and place them on a lined baking sheet. Using an ice cream scoop to form the balls and then rolling with your hands will make this easier.
Step 6: Place the cake balls in the fridge to set for approx 2-3 hours.
Note: If making ahead of time you can freeze the cake balls after they have chilled in the fridge. Place in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight and then assemble and decorate.
Assembling the cake pops
- Place the candy melts in a jug and melt in the microwave. Removing one cake ball out of the fridge at a time. Dip the tip of the lollypop stick into the melted candy and then into the center of the cake ball until it is halfway through.
- Dip the cake pop into the jug of melted candy until the ball is fully coated. Gently tap the stick on the side of the bowl for any excess candy coating to drip back into the jug.
- Secure the cake pop into the styrofoam block and top with sprinkles before the candy sets. Return the cake pops to the refrigerator.
- Store the cake pops in the fridge until just before you are ready to serve or display at the party food table.
Notes: Always use chilled cake balls when assembling the cake pops. Using a jug to melt the candy melts will make dipping and coating the cake pops so much easier than using a bowl.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Cake flavor ideas
I wanted to add some cake flavor alternatives. This recipe is for gluten free vanilla cake pops but that doesn't mean you can't mix it up and use other cake flavors. I have added a few ideas below that you might like.
- Gluten free chocolate cake with chocolate buttercream frosting.
- Gluten free pumpkin cake.
- Gluten free lemon cake.
- Gluten free gingerbread cake.
Recipe FAQs
The cake pops can be stored in the fridge for up to 4 days.
Yes, Once you have made the cake balls place them in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before dipping and decorating the cake pops.
Most store-bought cake pops are not gluten free as they will use wheat flour in the cake unless clearly stated gluten free on the packaging.
More gluten-free recipes
📖 Recipe
Gluten free Cake Pops
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Large bowl
- 8x8 baking tin
- cookie scoop or tablespoon
- Lollypop sticks
- Styrofoam block To hold the cake pops while setting.
Ingredients
ingredients for gluten free cake
- 250 grams gluten free All purpose flour AKA gluten free plain flour in UK
- 250 grams Caster sugar
- 3 teaspoons Baking powder
- ¼ teaspoon Xanthan Gum
- 250 grams Butter Room temperature
- 4 large Eggs
- 1 teaspoon Vanilla extract
Buttercream frosting
- 120 grams Butter soft at room temperature
- 200 grams Powdered sugar Sieved
- 2 tablespoons Heavy cream AKA double cream
- 1 teaspoon Vanilla extract
Cake pop coating
- 200 grams Candy melts (melted chocolate will also work well)
- Sprinkles
Instructions
How to make gluten free cake pops
- Preheat the oven to 175°C/325°F/Gas mark-3. Prepare baking tin with parchment paper.
- In a large bowl mix together flour, sugar, baking powder, and xanthan gum.
- Add eggs, soft butter, vanilla, and lemon juice to the dry ingredients. Mix until fully combined and lump-free.
- Transfer the cake batter into your pre-prepared baking tin. Bake in the oven for approx 25-30 minutes. Check with a skewer and if it comes out clean then move the baking tin onto a cooling rack.
- Once fully cooled you can move on to make the buttercream.
How to make the Buttercream frosting
- Beat butter until almost white and fluffy. I recommend using an electric beater or stand mixer.
- Add the sieved powdered sugar gradually until combined. Then add the cream and vanilla extract. Mix until light and fluffy.
- Be sure to stop and scrape the sides of the bowl throughout beating the buttercream mixture as some of the ingredients will stick to the sides and not fully combine.
Making the gluten free cake balls
- Once the cake has fully cooled in a large bowl break up the cake until it resembles a crumble.
- Add the buttercream into the cake crumble and mix until the buttercream is fully combined with the cake crumble.
- Make individual cake balls and place them on a lined baking sheet. Using a cookie scoop or tablespoon to form the balls and then rolling with your hands will make this easier. Try to make the balls on the smaller side as they will be too heavy for the stick if made larger.
- Place the cake balls in the fridge to set for approx 2-3 hours.
Assembling the cake pops
- Once the cake balls have chilled. Place the candy melts in a jug and melt in the microwave. (Check the melting instructions on the candy melts packaging)
- Removing one cake ball out of the fridge at a time. Dip the tip of the lollypop stick into the melted candy and then into the center of the cake ball until it is halfway through.
- Dip the cake pop into the jug of melted candy until the ball is fully coated. Gently tap the stick on the side of the bowl for any excess candy coating to drip back into the jug.
- Secure the cake pop into the styrofoam block and top with sprinkles before the candy sets.
- Continue to assemble each cake pop and then store in the fridge. The cake pops will keep for up to 4 days when stored in the fridge.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Cake Pops recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Amy Liu Dong
Such a perfect after-school snack for my kids.
It looks delicious and is easy to make 😍