Nut-Free Cake Pops
Delightful and kid-friendly, these Nut-Free Cake Pops bring the classic cake pop experience to everyone without allergens from nuts! Made with fluffy homemade vanilla cake and creamy frosting, these treats are dipped in vibrant candy melts and topped with sprinkles for a fun, festive finish. Perfect for parties or school events, this easy, 75-minute recipe delivers 24 pops that are both safe and irresistible. Whether you're catering to dietary restrictions or simply seeking a versatile dessert, these nut-free delights guarantee happiness on a stick for every sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup whole milk
- 1 cup vanilla frosting
- 2 cups candy melts
- 24 pieces lollipop sticks
- 0.5 cup sprinkles
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with baking parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Once the cake is cool, crumble it into a large mixing bowl. Add the vanilla frosting and mix until well combined. The mixture should hold together when squeezed.
Line a baking sheet with wax paper. Roll the cake mixture into 1-inch balls and place on the prepared sheet. You should have about 24 balls.
Insert a lollipop stick into each ball, then freeze the cake pops for at least 15 minutes.
Melt the candy melts in a microwave-safe bowl according to package instructions until smooth.
Dip each cake pop into the melted candy, allowing excess to drip off. Decorate with sprinkles immediately before the coating sets.
Place the finished cake pops in a styrofoam block or a cake pop holder to dry completely. Enjoy!
Nutrition Facts
Calories |
7183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.5 g | 342% | |
| Saturated Fat | 167.1 g | 836% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3639 mg | 158% | |
| Total Carbohydrate | 1151.5 g | 419% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 891.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 684 mg | 15% | |
*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.
