Gluten-Free Vanilla Cake Pops

Prep Time
2 hrs.
Cook Time
30 mins.
Yield
36
Recipe by:

Cake pops are the perfect party treat! Pop them in your mouth and indulge in a fun-sized bite of cake! These cake pops are gluten-free with some healthy swaps and super moist from my secret ingredient...sour cream!

Make This Recipe

Ingredients

Cake:

2 1/2 c. gluten-free flour

1 tbsp. baking powder

1/4 tsp. salt

3 Eggland's Best eggs, large

1/2 c. avocado oil

1 c. unsweetened almond milk

1 c. sour cream

1 Tbsp. vanilla

1.5 c. coconut sugar

Buttercream:

1/2 cup of butter (1 stick)

1 1/2 c. powdered sugar

1/2 tsp. vanilla

1/2 Tbsp. unsweetened almond milk

Decoration:

2 packages of white candy melts

gold sprinkles

36 sticks

Preparation

  1. Preheat the oven to 350ºF and grease 2 9" baking pans.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
  3. In a large mixing bowl, whisk together the eggs, avocado oil, almond milk, sour cream, coconut sugar, and vanilla.
  4. Add half of the dry ingredients to the wet ingredients and stir. Then add the other half and stir until combined.
  5. Divide the batter evenly into the two baking pans and bake for about 30 minutes or until a toothpick comes out clean.
  6. While the cake is baking, prepare the buttercream frosting. Using a hand or stand mixer (with paddle or whisk attachment), whip the butter for 1 minute.
  7. Add the powdered sugar, vanilla, and almond milk, and mix on low speed. Allow cake to cool; then crumble it into a bowl, ensuring there are no large clumps.
  8. Add 6 spoonfuls of buttercream frosting and combine with a spatula.
  9. Form into 1-inch balls. If it doesn’t hold together, add another spoon of frosting. You will have some leftover frosting.
  10. Heat a few candy melts in the microwave, stirring at 30-second intervals.
  11. Dip the tip of each stick into the melted candy and push into cake pop until it reaches about halfway through.
  12. Place on a plate/pie tin and freeze for 20 minutes.
  13. Remove cake pops from freezer (work in batches of 12 so they stay cold while coating) and heat the rest of the candy melts in a microwave-safe bowl, stirring at 30-second intervals. Dip cake pop into melted candy to cover the top half; then use a spoon to cover the rest of the cake pop. This is easier than twirling the stick around in the coating because you don’t want the cake to fall off the stick! Immediately top with sprinkles.
  14. Let stand for about 10 minutes and enjoy! Store at room temperature. If you don’t have a cake pop stand, fill a cup with rice, beans, or sprinkles and place the cake pops in the cup.

Recipe Notes: You can also use white chocolate chips for the coating; just make sure to melt it with a tsp of coconut or vegetable oil to help thin it out. Be sure to freeze the cake pops for 20 minutes after inserting the sticks so that they won’t fall off when you are coating them. For a cute cake pop, use patterned straws instead of sticks.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 36
Calories 186
Fat 8.3g
Saturated Fat 6.6g
Cholesterol 11.3mg
Sodium 52.8mg
Carbohydrates 26.7g
Dietary Fiber 0.2g
Protein 0.8g