If you love rich, fudgy chocolate cake and bite-sized treats, these gluten free chocolate cake pops are a must-try! They’re soft on the inside, dipped in smooth melted chocolate, and finished with a sprinkle of fun. Whether you’re making them for a birthday party, holiday celebration, or just because, these cake pops are easy to make and even easier to love. Plus, they’re gluten free and can be made ahead for stress-free entertaining!
How do you make cake pops?
Step-by-Step Instructions
These gluten free chocolate cake pops are fudge with a smooth chocolate coating. I used a dark and semi-sweet chocolate, but you can use milk chocolate if you would like as well.
If you are interested in vanilla cake pops, you can check out that recipe here.
Dip and decorate
Once the sticks are secure and the cake pops are firm, dip each one into the tempered chocolate, letting the excess drip off. Place upright in a stand or foam block to dry. While the coating is still wet, add sprinkles if desired.
Bake the gluten free chocolate cake
Start by baking your favourite gluten free chocolate cake. Once it’s out of the oven, let it sit for about 10 minutes—just enough to cool slightly but still be warm.
Crumble the cake in a stand mixer
Transfer the warm cake directly into the bowl of a stand mixer. Using the paddle attachment, mix on low speed until the cake breaks down and comes together into a soft, dough-like consistency.
Shape into cake balls
Use a 1 tablespoon measuring spoon to scoop and roll the mixture into evenly sized balls. Place them on a parchment-lined baking sheet.
Chill
Place the tray in the fridge to let the cake balls firm up—about 30 minutes is usually enough.
Temper chocolate
While the cake balls chill, temper your chocolate for dipping. This ensures a smooth, glossy finish that won’t crack.
Insert the sticks
Dip the tip of each cake pop stick into the melted chocolate, then push it about halfway into each chilled cake ball. Let the chocolate set—this helps anchor the stick and prevents slipping.
ingredients
Here are the ingredients you will need to make these.
- Gluten Free 1-1 Gluten Free Flour
- Instant Coffee with Hot Water or Hot Coffee
- Dark Chocolate
- Sugar
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Egg
- Olive Oil (or another neutral oil)
- Buttermilk
- Vanilla
- Semi-Sweet Chocolate for coating
how to store them while the chocolate is drying?
Laura’s Tip: DIY Cake Pop Stand
Don’t have a cake pop stand? No problem—I don’t either! I make my own using an old Amazon box. Just flip it upside down and use the tip of a kitchen thermometer (mine happens to be the perfect size!) to poke evenly spaced holes. It holds the cake pops upright while they set and works like a charm—no need to buy anything fancy.
Why does the chocolate crack on cake pops?
Rapid temperature changes can cause chocolate to contract and crack. For example, if you dip cold cake pops into warm chocolate or put them in the fridge after dipping, the sudden shift can lead to cracking.
Solution:
Allow your chocolate to cool slightly before dipping and store cake pops at room temperature (not directly in the fridge) after dipping if you don’t need them chilled.
Storing
Room Temperature:
If you’re serving them within 1–2 days and your environment is cool and dry, you can store the cake pops at room temperature in an airtight container. Keep them away from direct sunlight and heat.
Refrigerator:
For longer freshness, store the cake pops in the fridge for up to 5–7 days. Place them in a container lined with paper towel to absorb moisture and prevent condensation from softening the coating.
Freezer:
Cake pops freeze well! Once the coating has set, wrap each cake pop tightly in plastic wrap, then place them in an airtight freezer-safe container. They’ll keep for up to 6 weeks. To serve, thaw in the fridge overnight, then bring to room temperature.
Gluten Free Chocolate Cake Pops
Ingredients
Gluten Free Chocolate Cake
- 120 Grams Hot Brewed Coffee (If you do not have coffee on hand, you can use hot water and 8 grams of instant coffee.)
- 30 Grams Dark Chocolate
- 200 Grams Sugar
- 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 60 Grams Cocoa Powder
- 2 Grams Baking Soda
- 2 Grams Baking Powder
- 1 Gram Salt
- 1 Egg
- 60 Grams Olive Oil
- 120 Grams Buttermilk
- 2 Grams Vanilla
Coating
- 150 Grams Chocolate (Semi-sweet Chocolate Preferred)
Instructions
Gluten Free Chocolate Cake
- Preheat your oven to 325F
- Prepare a 8” round cake pan with parchment paper at the bottom of the cake pan. Set aside.
- In a bowl, pour hot coffee over the chocolate. Stir to combine and let sit to allow the coffee to melt the chocolate. Stir after a couple of minutes until fully melted.120 Grams Hot Brewed Coffee, 30 Grams Dark Chocolate
- Add cocoa powder to the hot coffee mixture to bloom the cocoa.60 Grams Cocoa Powder
- In a large bowl, add in all the dry ingredients.200 Grams Sugar, 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 2 Grams Baking Powder, 1 Gram Salt
- Whisk the egg, oil, buttermilk and vanilla into the melted chocolate/ hot coffee bowl.1 Egg, 60 Grams Olive Oil, 120 Grams Buttermilk, 2 Grams Vanilla
- Pour the liquid mixture into the dry mixture. The batter will be slightly lumpy, but that is normal.
- Pour the batter into the prepared cake pan. Put it into the oven for 45 minutes. Bake until it a toothpick comes out almost clean with a few crumbs.
- Remove from the oven and set aside for 10 minutes.
- In a stand mixer bowl, place the hot chocolate cake. Using the paddle attachment, mix together until it comes together when you press it together in your hand.
- Using a tablespoon, scoop some of the batter. Form it into a ball, and place it onto a parchment paper lined baking sheet. Continue until all the dough is used.
- Place the baking sheet into the fridge for 15 minutes.
- Melt chocolate over a double broiler or microwave until almost fully melted. Continue stirring until fully melted.150 Grams Chocolate
- Grab a cake pop stick, dip it into the chocolate. Stick it into a cake ball.
- Once you stick all the balls, set sit at room temperature for 15-20 minutes to harden the chocolate on the stick.
- Dip the ball into the chocolate, and place in your DIY cake pop stand until fully dry. It takes about an hour to do so before you are able to package it up. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
