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Ghost and pumpkin cake pops in a silver tin surrounded by autumn leaves.
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5 from 32 votes

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!
Prep Time40 minutes
Cook Time25 minutes
Course: Dessert, party food, treats
Cuisine: American
Servings: 15 cake pops
Calories: 129kcal
Author: Amanda

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 Some brands may have ingredients that contain gluten. Always be sure to check the label.
  • ½ teaspoon Baking soda AKA bicarbonate of soda in the UK. Some brands may have ingredients that contain gluten. Always be sure to check the label.
  • 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

Notes: This recipe can be doubled if you require more cake pops. The baking time for the cake will be approx 40-50 minutes. 
Dairy Free: To make gluten and dairy free cake pops you can substitute the butter, milk, cream, and chocolate for your preferred dairy-free brand. 
Storage: Store in the fridge for up to 4 days. 

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 13g | Protein: 2.9g | Fat: 7.3g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.1g | Cholesterol: 75.1mg | Sodium: 80.4mg | Potassium: 49.7mg | Fiber: 2.1g | Sugar: 7.1g