Recipe: Gluten Free Cake Pops

Gluten free Cake Pops. Have you seen any out there? Have you found recipes for gluten free cake pops?

I bet you have seen cake pops everywhere… like Starbucks, but no gluten free ones, right? I scoured the aisles of cookbooks the other day at Chapters and not one of the cake pops books had any gluten free versions. Why?

Well today I solve that issue. Here is a recipe for gluten free cake pops that I hope you will be happy with. They are not hard to make, they just require patience as there are a lot of steps to be followed. Because there are a lot of steps, I am not going to write a long blog for you to read today.

Here is the recipe.

Recipe: Gluten Free Cake Pops

Gluten free cake mix (I used celimix, but any will do as long as it makes a 8×8 pan)
Gluten free cream cheese icing (recipe to follow)
6 inch cookie sticks (Available at Michaels) this recipe made 31 pops
2 bags Wilton candy melts (available at Michaels)
2 foam rectangles (to stand pops in)

Prepare the cake mix according to package directions, bake in an 8×9 pan. Set aside and cool.

Prepare the cream cheese icing. Set aside til cake cools.

Once cake is cooled, crumble cake, using a fork, into a large bowl. Add cream cheese icing (start with a cup). The amount will vary, just use enough to allow mixture to roll into a ball.

I used an x-small ice cream scoop to make the balls. I basically scooped up the mixture twice and rolled them into a ball with my hands.

Place the cake/frosting balls onto a parchment lined cookie sheet.

Melt the candy melts in a microwave safe bowl (follow manufacturers instructions).

Dip one end of the cookie stick into the candy melt and then insert the same end directly into the cake ball.

After all the cake balls have cookie sticks in them, put the cookie sheet into the fridge or freezer to set.

Remove cake balls after an hour. You will have to reheat your candy melts again-make sure not to burn.

Carefully dip the cake pops into the melted candy. Turn it around until it is completely covered. Take cake pop out and turn around and around until excess candy melt has dripped off.

Stick the cake pops into a foam rectangle to dry and decorate them with sprinkles or flavored sugars(do this right away so that the sprinkles stick on)
Once all dipped, place cake pops on foam rectangle into the fridge to harden.

Take a breath! You have now made gluten free cake pops!

I made these cake pops on a Thursday and kept them in the fridge until I went to a bridal shower on the Sunday. They held up just fine.

At the bridal shower for Adrienn, these girls quite enjoyed the cake pops.

Recipe: Cream Cheese Icing

½ cup butter, softened
½ cup cream cheese, softened
3 cups gluten free icing sugar
1 tsp vanilla

Beat butter and cream cheese in large bowl of electric mixer until light and fluffy. Add icing sugar and beat at low speed until well blended. Beat in vanilla until smooth.

4 comments add yours

  1. My husband found your blog for me, and thus earned major brownie points! I’ve been saying for a long time how I wish I could have the cake-pops at Starbucks, but they aren’t GF… Now I can make my own! Thank you so much for being a GF pioneer 🙂

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