Food & Recipes

Gluten-Free Cake Pops

by Editors

Gluten-Free Cake Pops

A gluten-free recipe for chocolate raspberry cake balls that are perfect for birthday parties, after-school snacks or an everyday sweet dessert. From Elana’s Pantry.


You’ll Need:



Special Equipment:


  • 30 paper lollipop sticks
  • 2-4 Styrofoam blocks


  1. Bake Chocolate Cake (from 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-inch balls and still hold a round shape
  6. After rolling, put on a parchment paper lined plate and place in freezer for 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!