These gluten free ghost cake pops for Halloween are such a fun and delicious bake. Made with gluten free chocolate cake balls coated in melted white chocolate and decorated with fondant to make the ghost cake pops. Fudgy on the inside spooky on the outside!
When testing this recipe I couldn't resist also making some pumpkin cake pops to add to the Halloween theme using candy melts just like in my gluten free cake pops. I used my gluten free chocolate sprinkle cake as the base recipe for the cake pops as it makes the most decadent fudgy chocolate balls.
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Why we love this recipe
- So fun and creative! - Such a great Halloween activity to do with the kids and get their imaginations going with fun ideas for decorating the cake pops.
- Gluten free -made with gluten free chocolate cake balls but no one can tell the difference.
- Party food - Great to display at any Halloween party or event. These bite sized treats are not only fun to look at but taste so fudgy on the inside.
- So adaptable - There are so many different options for decorating. I have also included a few different ideas for you to try.
Ingredients Notes
- Gluten free All purpose flour - AKA gluten free plain flour in the UK. Most gluten-free all-purpose flour blends or 1.1 baking flour will work well with this recipe. See my recipe tips below for the flour blend I used.
- Sugar - I used white sugar in the cake mixture and powdered sugar for the buttercream.
- Cocoa powder - Use good quality cocoa powder as it will make all the difference in the outcome of the flavor of the chocolate tray bake.
- Baking powder & Baking soda - Acts as a leavening and rising agent by reacting to heat. Make the cake light and rise well.
- Butter - I used unsalted butter but if you use slightly salted butter you can omit the additional salt from the recipe.
- Milk - I like to take the milk out of the refrigerator 30 minutes before making the cake to allow the milk to come to room temperature.
- Egg - Adds structure to the cake. Always use room temperature eggs.
- Heavy cream - Adds additional creaminess to the buttercream. Tou can use milk as a substitute but it may not be as creamy.
- Vanilla extract - Adds additional flavor to the cake and buttercream.
- White chocolate - I used white chocolate for covering the cake pops before adding the fondant.
- Fondant - for making the ghost cake pops
- Edible Icing pen - I used this for making the ghost faces
- Orange candy melts - for the pumpkin decoration
See the recipe card below for ingredients measurements.
Substitutions & Variations
Getting creative at Halloween is so fun and I always feel inspired to add a variety of options. I could list endless options for making the cake pops unique but I have listed a few to give you some ideas. If you get creative I would love you to comment and let me know as I love hearing how your cake pops turned out!
- Vanilla cake pops - If you prefer a vanilla cake pop follow my recipe for gluten free cake pops for the cake balls.
- Pumpkin cake pops - If you want pumpkin flavored cake to have those fall flavors then you can use my gluten free pumpkin cake recipe as a base for the cake pops.
- Eyeball cake balls - for a simple scary Halloween cake pop just follow the steps for coating in white chocolate and then add edible candy eyes to the center of the cake pop. Great if you run short of fondant or lollypop sticks or want to have a variety of scary pops to display.
Step by Step Instructions
Below is a brief step-by-step process with photos of how to make Halloween cake pops. See the recipe card below for more detailed recipe instructions.
Step 1: In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
Step 2: In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
Step 3: Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and lump-free.
Step 4: Pour the chocolate cake batter into the prepared baking tin and spread evenly within the tin. Bake for 25 minutes.
Step 5: While the cake is cooling make the chocolate buttercream. See the recipe card below for full buttercream instructions.
Step 6: Once the chocolate cake has fully cooled in a large bowl break up the cake until it resembles a crumb mixture. Add the buttercream to the chocolate cake crumbs.
Step 7: Mix until the buttercream is fully combined with the cake crumb.
Step 8: Using a cookie scoop or tablespoon to form the balls and then rolling with your hands will make this easier. Place the cake balls in the fridge to set for approx 2 hours.
Notes: Try to make the balls on the smaller side as they will be too heavy for the lollypop stick if made larger.
Assembling the ghost cake pops
Steps 1-4:
- Removing one cake ball from the fridge at a time. Dip the tip of the lollypop stick into the melted chocolate and then into the center of the cake ball until it is halfway through.
- Dip the cake pop into the jug of melted chocolate until the ball is fully coated. Gently tap the stick on the side of the bowl for any excess chocolate coating to drip back into the jug.
- While the chocolate is setting in the fridge. Lightly dust your surface with powdered sugar.
- Roll out the fondant. Using a large cookie cutter cut out circles.
Step 5: Place each fondant circle over the top of the middle of the cake pops. Letting the fondant flop down to look like ghosts.
Using an edible icing pen carefully draw eyes and mouth to complete the ghost cake pop. Return to the fridge until ready to serve.
Assembling pumpkin cake pops
- 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 them in the fridge. The cake pops will keep for up to 4 days when stored in the fridge.
See the recipe card below for more detailed instructions.
💡 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.
Recipe FAQs
Store the cake pops in the refrigerator for up to 4 days or until just before serving.
Yes, I advise that you make them at least a day before your Halloween event as they will need time to set.
Yes, if you require dairy free cake pops then you can substitute the butter, milk, cream and chocolate for your preferred dairy free brands.
More gluten free recipes
📖 Recipe
Gluten free Ghost Cake Pops for Halloween
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Large bowl
- Cookie scoop or tablespoon
- Lollypop sticks
- Styrofoam block
- Large circle cookie cutter
- 8x8 baking tin
Ingredients
Chocolate cake
- 100 grams gluten free All purpose flour AKA gluten free plain flour in the UK
- 100 grams Sugar
- 25 grams Cocoa powder
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda AKA bicarbonate of soda in the UK
- ¼ Teaspoon Xanthan gum You can omit if your flour blend already contains xanthan gum
- ⅛ teaspoon Salt
- 100 grams unsalted Butter
- 100 milliliters Milk
- 30 milliliters Hot water
- 1 large Egg
Chocolate buttercream
- 175 grams Butter room temperature
- 150 grams Powdered sugar AKA Icing sugar in the UK
- 2 tablespoons Cocoa powder
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- ⅛ teaspoon Salt
Ghost cake pops
- white chocolate
- fondant
- Edible Icing pen
Pumpkin cake pops
- Orange candy melts
- Green sprinkles Be sure the sprinkles are gluten free as some brands may contain gluten.
Instructions
Chocolate cake
- Preheat the oven to 180°C/350°F/Gas mark 4
- In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
- In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
- Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and lump free.
- Pour the chocolate cake batter into the prepared baking tin and spread evenly within the tin.
- Place in the oven and bake for 25-30 minutes until the chocolate cake has risen and is spongy to the touch. You can check by inserting a wooden skewer and when it comes out clean remove it from the oven and leave it to cool fully.
Chocolate buttercream
- Using an electric beater or stand mixer beat the butter until it is light and fluffy ( usually looks whiter in color).
- Sieve powdered sugar, salt, and cocoa powder into a bowl and add to the butter a few tablespoons at a time until fully combined.
- Add cream and vanilla extract to the buttercream and beat well until it is smooth and shiny.
How to make chocolate cake balls
- Once the chocolate cake has fully cooled in a large bowl break up the cake until it resembles a crumb mixture.
- Add the buttercream to the chocolate cake crumbs and mix until the buttercream is fully combined with the cake crumb.
- 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 hours.
How to make ghost cake pops
- Once the cake balls have chilled. Melt the white chocolate in the microwave.
- Removing one cake ball from the fridge at a time. Dip the tip of the lollypop stick into the melted chocolate and then into the center of the cake ball until it is halfway through.
- Dip the cake pop into the jug of melted chocolate until the ball is fully coated. Gently tap the stick on the side of the bowl for any excess chocolate coating to drip back into the jug.
- Secure the cake pop into the styrofoam block and top and return to the fridge until the chocolate has set. Continue to assemble each cake pop and then store them in the fridge.
- While the chocolate is setting in the fridge. Lightly dust your surface with powdered sugar. Roll out the fondant. Using a large cookie cutter cut out circles.
- Place each fondant circle over the top of the middle of the cake pops. Letting the fondant flop down to look like ghosts.
- Using an edible icing pen carefully draw eyes and mouth to complete the ghost cake pop. Return to the fridge until ready to serve.
How to make Pumpkin cake pops
- Follow the same instructions above for making chocolate covered cake pops but use orange candy melts.
- Once the cake pop is coated with the candy melt top with green sprinkles before the candy sets. Return to the fridge until ready to serve.
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.
This post was featured by Twinkl in their Best Halloween Desserts Guide.
I hope you enjoyed this gluten free ghost cake pops for Halloween recipe.
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