Easy homemade cake pops covered in a delicious chocolate coating that are gluten free and vegan! Perfect bite sized cake for any occasion!
There is something so perfect about a cake pop, especially a gluten free chocolate cake pop. They are perfect for just about any occasion from birthday parties, baby showers, holiday dinners, or even weddings!
This recipe is perfect for beginners or those with kids who want to help in the kitchen. It’s a great way to use up leftover cake that is maybe starting to dry out.
Making cake pops is a 7 step process, but you can take some shortcuts if you feel like it! No shame in the shortcut game. But the steps basically come down to:
- Make the cake
- Make the frosting
- Mix frosting and cake together
- Roll into balls
- Dip in melted chocolate
Free from: wheat, gluten, dairy, casein, eggs, soy, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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How to Make Gluten Free Chocolate Cake Pops
Make the cake. Use your favorite gluten free and vegan chocolate cake. Need a recipe? Check out my Ultimate Chocolate Cake recipe that’s top 14 free! Or you can use leftover cake, just make sure to adjust any portions in the instructions down below.
Make the frosting. If you can find it, here is where you can take a shortcut with premade frosting. My favorite frosting is one by Kate’s Safe and Sweet! They have vanilla, chocolate, and confetti frosting all top 9 free! If you prefer to make your frosting homemade, check out my delicious double chocolate buttercream frosting recipe, it’s dairy free!
Mix and roll. Crumble the cooled cake into a large bowl. Add frosting a few spoonfuls at a time and, using your hands, combine. You’ll know it’s done when you can make a shape with the cake-frosting combo. Still crumbling? Add more frosting. Then, using a tablespoon, roll into a ball with your hands and place on a plate. Repeat until you’ve used all the mixture.
Let it chill and roll again. This step really helps the final shape of your cake pops. Place the cake pops in the fridge for 20 minutes to let the frosting begin to set. Remove the cake pops and re-roll them in your hands to get a more perfect looking cake pop.
Add the cake pop stick. Taking a little of chocolate, melt it in the microwave or over the stove top. Dip the end of a cake pop stick and place that dipped end into the chilled cake pop. This melted chocolate forms the “glue” that will prevent your cake pops from turning into the New Year’s Eve Ball Drop! Once you have them all on a stick, place them into the freezer for 20 minutes to set.
Coat in chocolate. Melt your remaining chocolate. You can use white chocolate, semi-sweet chocolate, or dark chocolate, or a combo of all three! Carefully dip the chilled cake pops into the melted chocolate, making sure to fully coat them. Gently tap them on the side of the bowl to remove any excess. Place your cake pops in a cake pop stand, floral foam, or a cardboard box to allow the chocolate to set.
Decorate! Before the chocolate is totally set, if you want to add sprinkles, make sure you do so now! Let cake pops set for about an hour before serving.
Decorating Chocolate Cake Pops
There are basically no rules when it comes to decorating cake pops! Here are a few ideas to get you started:
- Sprinkles or jimmies
- Drizzle of more melted chocolate (as seen in this article!)
- Using white chocolate, dye each cake pop a different color
- Using dark chocolate, place orange zest on top
- Using milk chocolate, add a few drops of mint extract to the melted chocolate for a mint chocolate twist!
Did you make this recipe?
Gluten Free Chocolate Cake Pops
- 1 chocolate cake, baked according to directions
- 1 cup chocolate buttercream frosting, mixed according to directions
- 20 oz chocolate for melting white, semi-sweet, or dark chocolate
- 1/2 tsp canola oil
- Optional: sprinkles for decorating
Prepare the Cake Pops
- Bake the chocolate cake according to directions, or use leftover cake. Let cool completely.
- Mix up the chocolate frosting according to directions, or use leftover frosting on top of cake.
- In a large bowl, combine the cake with a few spoonfuls of the frosting. Mix with your hands until they are fully incorporated. Add more frosting a few spoonfuls at a time until the consistency is correct. The consistency is ready when a cake pop can hold it's shape. If using leftover cake, a splash of the milk of your choice might be needed to help remoisten the cake.
- Using a rounded tablespoon, scoop out cake mixture and roll between your hands to form the cake pop shape. Repeat until all mixture has been rolled. Place in fridge for 15 minutes to chill.
Make the Cake Pops
- In a microwave safe bowl, place 2 oz of chocolate with a drizzle of canola oil into the microwave to melt. Begin by heating for 30 seconds, and stirring well. If not melted, continue to melt for 10 second intervals.
- Remove the cake pops from the fridge and re-roll between hands for a more perfect cake pop shape.
- Taking a cake pop stick, dip one end into the melted chocolate and then press into a cake pop. This melted chocolate will act as the "glue" in your cake pops to prevent them from falling. Repeat with all remaining cake pops. Place them into the freezer for 20 minutes to set.
- Just before 20 minutes has passed for the cake pops to chill, melt the remaining chocolate and oil in another microwave safe bowl.
- Gently coat the cake pops in the melted chocolate, making sure to evenly coat. Tap off any excess chocolate on the side of the bowl. Sprinkle with sprinkles whilte the chocolate is still wet. Set aside in cake pop stand to set. Repeat with all remaining cake pops.
- The chocolate will set in about an hour. Enjoy!
Gluten Free Chocolate Cake Pops