Gluten free Cake Pops

4.93 from 13 votes

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.

Prep Time40

Cook Time25

Course: Baking, Cake, party food, treats

Cuisine: American

Servings: cake pops

Calories: 227kcal

Author: Amanda

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 Some brands may have ingredients that contain gluten. Always be sure to check the label.
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, and vanilla extract 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

Storage: The cake pops can be stored in the fridge for up to 4 days.

Freezing: 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.

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.

Nutrition