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
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!