Name: Gluten Free Chocolate Cake Pops
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 24
Ingredients: 1/2 cup butter or coconut oil; 1/4 cup baking cocoa; 1/4 cup coconut milk; 9 eggs; 1 1/2 cup sugar; 3/4 tsp salt; 1 tbsp vanilla extract; 3/4 cup sifted coconut flour; sprinkles; 2 cup powdered sugar; 4 tbsp coconut oil or butter; 1/4 cup coconut milk; 12 oz bag dark chocolate chips

These gluten free chocolate cake pops are the perfect treat! No one will ever believe they are gluten free, dairy free and grain free. Made with the best coconut flour chocolate cake recipe, a recipe handed down to me by my mom. So moist and flavorful! With the perfect amount of coconut to pare with the rich chocolate flavors. Filled with coconut frosting and dipped in dark chocolate. These are seriously the most decadent little treat everyone will love! Want more cake pop recipes? Check out my Key Lime Cake Pops!

Print Recipe

Gluten Free Chocolate Cake Pops

Author: Liz Satkowski Cooking Method: Baking Courses: Baking, Dessert Recipe Keys: Gluten Free Nut Free

Difficulty: Intermediate Prep Time 40 mins Cook Time 20 mins Total Time 1 hr

Servings: 24

Description

Love these gluten free, dairy free, grain free cake pops? Make sure to check out my Gluten Free Surprise Inside Bundt Cakes made using the same delicious coconut flour chocolate cake recipe.

Instructions

1. Preheat oven to 350° Fahrenheit and grease an 11x9 inch baking pan. Sprinkle with flour to ensure cakes do not stick.
2. Melt butter in a saucepan over medium heat. Add milk and cocoa. Stir until smooth and remove from heat and set aside.
3. In a bowl mixed together eggs, sugar, salt and vanilla. Stir in chocolate mixture. Mix until combined.
4. In a separate bowl combine coconut flour with baking powder. Slowly whisk coconut flour mixture into egg and chocolate batter. Mixing well until there are no lumps and batter is smooth.
5. Poor batter into grease pan and cook for 25-30 minutes, until a toothpick comes out clean. Let cake cool.
6. While cake is cooling prepare frosting. Using a stand mixer or a hand mixer mix together butter and coconut milk, slowly adding powdered sugar until completely combine.
7. Once cake is cooled cut into 6 pieces and use your hands to crumble into a large bowl.
8. Slowly add frosting to the crumbles cake and mix with a spoon or your hands.
9. Shape the cake into 24 balls and place on a baking sheet.
10. Heat 1/4 cup white chocolate in 20 second intervals, mixing between. Dip tip of each cake pop sticks in melted chocolate and poke into ball about half way through. Freeze for 20 minutes.
11. When ready to coat heat remaining chocolate in 20 second intervals, mixing between.
12. Dip each cake pop until evenly coated. Slowly pull up and twirl around, tapping your wrist so excess chocolate drips off.
13. Sprinkles the cake pop right away so sprinkles stick.
14. Plate in a cake pop holder, or any upright position for 1 hour to harden.
15. ENJOY!!!!

Nutrition Facts

Servings 24

Amount Per Serving
Calories 218kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 5.1g26%
Cholesterol 61mg21%
Sodium 112mg5%
Potassium 49mg2%
Total Carbohydrate 37.9g13%
Dietary Fiber 3.9g16%
Sugars 31.2g
Protein 4.9g10%

Calcium 11 mg
Iron 1.01 mg
Vitamin D 6 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

File under cake pops gluten free Gluten Free Dessert

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Liz Satkowski

Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.