Gluten Free Cake Pops

Forget going out to eat or ordering takeout every time you crave European food. Try making Gluten Free Cake Pops at home. For 27 cents per serving, you get a hor d'oeuvre that serves 30. One serving contains 104 calories, 2g of protein, and 2g of fat. If you have chocolate chunks, gf chocolate cake mix, sprinkles, and a few other ingredients on hand, you can make it. 2144 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Elana's Pantry. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so tremendous. If you like this recipe, you might also like recipes such as Sugar-Free Brownie Cake Pops {Grain & Gluten Free}, Gluten Free Chocolate Cake Pops, and Salted Caramel Cake Pops – Low Carb and Gluten-Free.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour CookbookCool cake completelyOnce cooled, crumble cake into a big bowl, making sure there are no large piecesMix raspberry fruit spread into crumbled cake, use back of a large metal spoon to combineMixture will be moist enough to roll into 1 ½ 1-inch balls and still hold a round shapeAfter rolling, put on a parchment paper lined plate and place in freezer for 15 minutes at least an hourMelt dark chocolate in a very small pot, over very low heatOne at a time, dip about ½ inch of the tip of a lollipop stick into melted chocolateInsert the lollipop stick straight into a cake ball, no more than halfway throughHolding stick with cake ball attached, dip entire cake ball into melted chocolate, until coveredMake sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stickTwirl any excess chocolate coating off the cake pop so it is evenly coatedApply sprinkles (if desired)Place cake pop into the Styrofoam blockComplete with remaining cake pops and allow set completelyServe your gluten free Cake Pops!Makes 30 Gluten Free Cake Pops(You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days)

 

Step by step:

1. Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook

2. Cool cake completely

3. Once cooled, crumble cake into a big bowl, making sure there are no large pieces

4. Mix raspberry fruit spread into crumbled cake, use back of a large metal spoon to combine

5. Mixture will be moist enough to roll into 1 ½ 1-inch balls and still hold a round shape

6. After rolling, put on a parchment paper lined plate and place in freezer for 15 minutes at least an hour

7. Melt dark chocolate in a very small pot, over very low heat

8. One at a time, dip about ½ inch of the tip of a lollipop stick into melted chocolate

9. Insert the lollipop stick straight into a cake ball, no more than halfway through

10. Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered

11. Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick

12. Twirl any excess chocolate coating off the cake pop so it is evenly coated

13. Apply sprinkles (if desired)

14. Place cake pop into the Styrofoam block

15. Complete with remaining cake pops and allow set completely

16. Serve your gluten free Cake Pops!Makes 30 Gluten Free Cake Pops(You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days)

Nutrition Information:

covered percent of daily need