Gluten-Free Cake Pops
These irresistible Gluten-Free Cake Pops are the perfect bite-sized treat for parties, celebrations, or a sweet snack on the go! Made with a moist gluten-free vanilla cake base, mixed with creamy gluten-free frosting, and coated in luscious white chocolate, these pops are as fun to make as they are to eat. Topped with colorful, gluten-free sprinkles, these delightful desserts are entirely free of gluten but packed with flavor and charm. Simple steps like crumbling the cake and dipping into melted chocolate make this recipe a family-friendly activity, while the vibrant presentation ensures a festive touch for any occasion. With a yield of 24 servings, these easy-to-follow cake pops are a crowd-pleasing, gluten-free dessert you’ll want to make again and again!
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Recipe Information
Ingredients
- 500 g Gluten-free vanilla cake mix
- 250 ml Water
- 125 ml Vegetable oil
- 3 units Large eggs
- 150 g Gluten-free frosting
- 400 g White chocolate chips
- 100 g Sprinkles (gluten-free)
- 24 units Lollipop sticks
Instructions
Preheat the oven to 180°C (350°F) and grease a 9x13 inch baking pan.
In a large mixing bowl, combine the gluten-free vanilla cake mix, water, vegetable oil, and eggs. Mix well until the batter is smooth.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Once cooled, crumble the cake into a large mixing bowl using your hands or a food processor.
Add the gluten-free frosting to the crumbled cake and mix until well combined. The mixture should be moist and moldable.
Take small amounts of the mixture and roll them into balls, about 1-1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip the end of each lollipop stick into the melted chocolate, then insert it halfway into a cake ball. This helps the stick adhere better.
Place the cake pops in the refrigerator for 20 minutes to firm up.
Remove the cake pops from the refrigerator and dip each one into the melted white chocolate, ensuring it is fully coated.
Gently tap off any excess chocolate and immediately roll the cake pop in gluten-free sprinkles for decoration.
Stand the cake pops upright in a styrofoam block or a cake pop stand to allow the chocolate to set completely.
Once the coating is firm, your gluten-free cake pops are ready to enjoy!
Nutrition Facts
Calories |
7374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.5 g | 383% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 71.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 1190.7 g | 433% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 857.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1521 mg | 117% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
