Chocolate cake pops are the perfect treat to make for a party or special occasion! These double chocolate cake balls are decadent, delicious, and gluten free and vegan. Make a batch and watch them disappear.
When you have food allergies, it seems like there are a lot of things that are “fun” that you can’t have. Especially if you’re a kid!
You often can’t have ice cream in an ice cream shop, or a frosted donut from a bakery. And something that seems like a super special dessert, like fun little cake pops from a coffee shop, well, that’s generally a big no, too.
My son used to love cake pops before we had allergies to deal with. He would get one when we were out and about, and it was a fun little sweet treat for him.
We haven’t had them in years, so I decided it was high time to make my own gluten free, dairy free, allergy friendly chocolate cake pops. And they are so tasty! These were gobbled up in no time.
Ingredient Notes
- Chocolate Cake – For this recipe, you will need some chocolate cake. I recommend making the cake ahead of time, and letting it cool before turning it into cake pops.
- Vegan Buttery Spread – I used Earth Balance Soy Free Vegan Buttery Spread. Feel free to use any brand that works for your dietary needs.
- Dairy Free Chocolate Chips – Enjoy Life Chocolate Chips work very well in this recipe.
- Dairy Free White Chocolate Chips – I used melted Enjoy Life White Chocolate Chips for a little decoration on top of these cake pops.
Substitutions
- Feel free to start with any cake recipe that works for your dietary needs.
- If you want these cake pops to be a little more festive, you can decorate these with sprinkles.
- If you’d like to make these for springtime, you could coat them in melted white chocolate chips, and then do pastel sprinkles on top.
Step by Step Instructions
- Place the chocolate cake in a bowl, and crumble it up.
- Place the vegan buttery spread and dairy free chocolate chips in a microwave safe bowl and microwave for about one minute until melted.
- Pour the melted chocolate mixture over the cake crumbs and mix well.
- Form the cake mixture into balls, and place on a tray that is lined with waxed paper. Place a lollipop stick in each cake pop. Place in the freezer for about one hour so that they firm up.
- Melt some dairy free chocolate chips in a bowl in the microwave.
- Take the chilled cake pops and dip them in the melted chocolate chips. You may need to use a spoon to make sure each pop gets fully coated.
- Place the chocolate covered cake pops bake on the waxed paper lined tray and put in the refrigerator so that the chocolate hardens. This will take about 15 minutes or so.
- Melt a little white chocolate if desired, and drizzle it over each cake pop. Place bake in the refrigerator for a few minutes until the white chocolate becomes firm.
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Recipe
Gluten Free Dairy Free Cake Pops.
You will love these festive little treats! Rich chocolate cake is coated with dairy free chocolate for the perfect bite-sized dessert.
Ingredients
For the cake:
- ¾ cups gluten free flour Namaste Perfect Flour works well
- ¼ cup unsweetened cocoa powder
- ½ cup organic cane sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons unsweetened applesauce or mashed banana
- 3 Tablespoons melted vegan buttery spread or melted coconut oil
- ⅓ cup water
- 1 teaspoon apple cider vinegar
For the cake pops:
- ¼ cup vegan buttery spread
- ⅓ cup dairy free chocolate chips
For the chocolate coating:
- 1 ½ cups dairy free chocolate chips
- ⅓ cup dairy free white chocolate chips
Instructions
Make the chocolate cake:
- Preheat the oven to 350 degrees F. Grease a donut pan, or line a muffin tin with 8 paper liners. You can use either option to bake this chocolate cake.
- In a medium sized bowl, whisk together the gluten free flour, sugar, unsweetened cocoa powder, baking soda, and salt.
- Add the melted vegan buttery spread, unsweetened applesauce, vinegar, and water. Stir well.
- Spoon the batter into the prepared donut or muffin pan.
- Bake at 350 degrees F for 12-14 minutes if you are using a donut pan, or 16-18 minutes if you are using a muffin pan.
Make the cake pops:
- Let the donuts or muffins cool, then remove from the pan. Place the cake in a bowl and crumble it up.
- Place the vegan buttery spread and ⅓ cup dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave in 10 second intervals until melted.
- Add the chocolate mixture to the cake crumbs and stir until the mixture comes together.
- Form the cake mixture into 12 balls, and place them on a tray that has been lined with waxed paper. Place a lollipop stick into each cake pop.
- Place the tray in the freezer for about an hour so that the cake pops firm up.
- Melt the 1 ½ cups of dairy free chocolate chips in the microwave. Dip each frozen cake pop into the chocolate to coat it. You may need to use a spoon to make sure they get fully covered. Place them back on the tray and put the tray in the refrigerator for about 15 minutes so that the chocolate can firm up.
- Melt the white chocolate chips in the microwave. Use a spoon to drizzle a little white chocolate over each cake pop. Place in the refrigerator again for a few minutes until firm. Enjoy!
Notes
Store leftover cake pops in an airtight container in the refrigerator for up to 4 days.
You can be creative with this recipe. Top the melted chocolate with sprinkles or coconut flakes if you like. You could also coat the cake pops in all white chocolate for a different look.
Nutrition facts are for one cake pop.
Nutrition
Calories: 296kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 3mgSodium: 204mgPotassium: 202mgFiber: 4gSugar: 22gVitamin A: 329IUVitamin C: 0.05mgCalcium: 35mgIron: 2mg
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D
These are so good!