Naturally Gluten Free Cake Pops (Simple & Fun)

These gluten free cake pops are hands down one of the best desserts I have made in a long time. They’re made with oat flour so they’re naturally gluten free, made in just one bowl, and they’re just so fun! Sweet, easy, and a great project with kids- these gluten free cake pops are sure to be a hit.

I absolutely love these gluten free cake pops. They’re so easy to prepare, made in one bowl, and ready in under an hour. These naturally gluten free cake pops are made with oat flour like my lemon and blackberry cake, which gives them a warm, slightly nutty taste, I use cream cheese to bind the pops together so there’s no added sugar from buttercream, then they’re dipped in white chocolate and finished with sprinkles. Perfect for a party, birthday dessert, or simply just as a weeknight treat; they’re easy, fun, and a great project to make with your kids!

INGREDIENTS YOU NEED FOR GLUTEN FREE CAKE POPS

• Oat Flour: Be sure it’s certified gluten free. I like Bob’s Red Mill for this very reason!
• Sugar: I used organic cane sugar, but coconut sugar also works well
• Avocado Oil: If you don’t have avocado oil, any neutral flavored oil is an ok substitute
• Egg
• Vanilla
• Almond Milk: I’ve also tested it with cashew milk and it works well, so any non-dairy milk can be substituted
• Baking Powder: Be sure it’s not expired or else your cake won’t rise
• Salt
• Cream Cheese: I recommend using full-fat cream cheese, it’s what binds the cake pops instead of adding more sugar with traditional buttercream. You are also able to substitute regular for dairy-free cream cheese
• White Coating Chocolate: NOT white chocolate chips. There is a big difference, chocolate chips were not made for coating and they don’t work well.

HOW TO MAKE CAKE POPS GLUTEN FREE

MAKING THE CAKE

1. Preheat your oven to 350 degrees F and grease a 6 inch round cake pan with non-stick cooking spray
2. In a medium sized bowl whisk together oat flour, baking powder, salt, and sugar
3. To the dry ingredients, add in the avocado oil, egg, vanilla, and almond milk. Mix everything together until well combined
4. Let the batter rest for 10 minutes, then pour it into your prepared cake pan
5. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean
6. Pull the pan out of the oven and let the cake cool in the pan for 10 minutes

FORMING THE CAKE POPS

1. Turn the slightly cooled cake out into a medium sized bowl and add in the cream cheese
2. Use your hands to crumble the cake and mix it well with the cream cheese. (it will be warm, but the cream cheese should cool it enough to handle)
3. Once everything is well combined, use a small cookie scoop to divide the dough into cake pops. Roll into balls and place them on a plate

DIPPING THE CAKE POPS

1. In a double boiler, over low heat, melt the white coating chocolate. It should be smooth and runny, you can add a teeny bit of coconut oil if you need to thin it out a bit.
2. Dip 1/2 inch of your cake pop stick into the melted chocolate and then push it into the cake pops. Repeat until all of the pops have sticks in them
3. Place the cake pops into the freezer for a minimum of 15 minutes. Meanwhile, turn the stove heat all the way down to keep the chocolate melted, but not burning, and stir it every couple minutes.
4. After the cake pops have frozen you can dip them. Holding the end of the stick, dip the gluten free cake pops into the melted coating chocolate. Let the excess run off, quickly add sprinkles if desired, and then place the end you were holding into a cake pop cooling rack. I set up a square cooling rack over parchment paper and used that to hold the cooling pops as I dipped the rest.
5. Dip and sprinkle the remaining cake pops, let the coating harden, and enjoy!

MORE EASY GLUTEN FREE DESSERTS FOR YOU

EXPERT TIPS

• Read the entire recipe before beginning
• If you can use room temperature ingredients, it’s better, but don’t stress if not. This recipe is VERY forgiving
• Let the cake batter rest. When making gluten free cake, resting allows the flour to hydrate and turns out a more moist cake
• Allow the cake to cool for 10-15 minutes after baking so it’s just cool enough to handle and make the cake pops
• You can use dairy-free cream cheese as a substitute
• A small cookie scoop is great for getting uniform size cake pops
• Be sure to let the cake pops freeze before fully coating them so that way the sticks are secure
• I use a square cooling rack over parchment paper as a way to let the excess chocolate drip off
• Sprinkle the sprinkles immediately after dipping because the chocolate hardens quickly
• Use white coating chocolate, NOT white chocolate chips

FAQs

1. Can I add different flavors to the cake pops? You can change out the vanilla for 1/2 teaspoon peppermint extract, or add 2 tablespoons of mini chocolate chips or sprinkles when you’re forming the pops.
2. Does this recipe work with a cake pop machine? No, I designed this recipe to be baked in a cake pan and then mixed with the binder. A recipe for a cake pop machine would be completely different.
3. How do I store leftover cake pops? You can store them in an air-tight container in the fridge for up to 5 days.

Did you make these easy Gluten Free Cake Pops? If you did, I would greatly appreciate you leaving a comment and rating down below. In addition, you can also follow me on Instagram @coleinthekitchen and tag me so I can see your treat there!

Print

CHECK OUT MY LATEST RECIPES