Have some leftover gluten-free cake? Then it is super fun to make gluten-free cake pops with this!
I made Valentine’s themed cake pops with leftover red cake (you’ll have those left over when you make my gluten-free vanilla heart cake recipe) and cream cheese frosting. I rolled this in milk chocolate and decorated with pink and white sprinkles.
What are cake pops?
A cake pop is a cake treat in the shape of a lollipop. It is made by mixing cake crumbs with frosting. This will make the mixture sticky and you can roll it into balls. Stick these balls on lollipop sticks and dip them in chocolate or candy melts. Then you can decorate them with sprinkles or other decorations.
Cake pops are very popular as a treat and are often used, for example, at baby showers, weddings, birthdays or other parties as part of a sweet table. A table full of all kinds of sweet snacks. But of course you can make them also on any ordinary day.
It takes some work, but then you also have a super nice snack. Here at home they were gone in no time!
Storing the gluten-free cake pops
Store the cake pops in the refrigerator in a sealed container. Place them in a plastic container with kitchen paper in between. Then they stay good for about 7 days.
You can freeze cake pops, but only freeze the cake balls. Before you dip them in the chocolate.
Can I make the cake pops lactose-free?
Yes, that’s possible. Then make sure you make your cake with lactose-free margarine instead of butter. Make a lactose-free frosting. You can find plenty of recipes for lactose-free frosting online.
Dip the cake balls in lactose-free chocolate. Also make sure to use decorations that are lactose free.
Will you let me know if you have made my gluten-free cake pops? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
- 1 vanilla or chocolate cake (see recipe here) or part of a cake
- 100 g (3.5 oz) butter, soft
- 150 g (5.3 oz) lactose-free cream cheese
- 1/2 tsp vanilla extract
- 100 grams (3.5 oz) of powdered sugar
- 200 g (7 oz) melting chocolate or candy melts (I used Callebaut’s milk chocolate)
- Lollipop sticks
- Slice your cake and crumble the slices over a large bowl. You can just do this with your hands.
- Beat the soft butter until fluffy and creamy. Then add the cream cheese and vanilla extract and mix until fluffy.
- Add the powdered sugar little by little.
- Add a few tablespoons of frosting to the cake crumbs. Stir together. Add frosting until you can form balls from the mixture that won’t fall apart.
- Make lollipop-sized balls of the mixture with your hands.
- Place the balls in the fridge for 20 minutes to firm up.
- Then roll them through your hands again, so that they are well round.
- Melt the chocolate/candy melts in the microwave in a glass or mug. Do this in bursts of 20-30 seconds at a time.
- Dip the cake pop stick in the melted chocolate for about 1 cm and then insert it into a cake ball, about halfway through.
- Dip the ball in the melted chocolate and make sure all sides are covered with chocolate. Tap the skewer against the rim of the mug to remove excess chocolate.
Place the sprinkles in a bowl. Take a plate. Hold the cake pop above the plate and grab some sprinkles from the bowl with your hand. Sprinkle this over the cake pop while you turn it around.
Place the cake pop in a holder. You have special cake pop displays for this, but you can also just use a few low glasses.
- Repeat for all cake pops.
- Place in the fridge for an hour to harden.
- Prep Time: 1 hour
- Category: Cake
- Cuisine: International
Keywords: gluten-free cake pops, low FODMAP cake pops, Valentines cake pops
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