Gluten free Ghost Cake Pops for Halloween

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. It is so good I have also used it as a base in my chocolate crumb cake, gluten free chocolate cupcakes, and gluten free dirt cake.

Looking for Halloween ideas then check out these creative gluten free Halloween recipes.

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. Always use gluten free baking powder, see is baking powder gluten free if you require more information.
• 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 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:

1. 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.
2. 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.
3. While the chocolate is setting in the fridge. Lightly dust your surface with powdered sugar.
4. 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

1. 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.
2. 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.
3. Secure the cake pop into the styrofoam block and top with sprinkles before the candy sets.
4. 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.