Gluten Free Cake Pops
These Gluten Free Cake Pops are easy, fun, and naturally gluten free. Made with oat flour and cream cheese, this is a healthier cake pop that kids and adults love. They're simple, sweet, and take just about an hour from start to finish.
- Prep Time: 45 Minutes
- Cook Time: 15 Minutes
- Total Time: 1 hour
- Yield: 16 Cake Pops 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 cup Oat Flour (make sure it is certified gluten free)
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/4 cup Sugar (or coconut sugar)
- 2 Tablespoons Avocado Oil
- 1 Egg
- 1 Teaspoon Vanilla
- 1/4 cup Almond Milk
- 1 1/2 ounces of Cream Cheese
- 1 cup of White Coating Chocolate
Instructions
- Preheat oven to 350 degrees F and grease a 6 inch round cake pan with non-stick cooking spray
- In a medium sized bowl whisk together oat flour, baking powder, salt, and sugar
- To the dry ingredients, add in the avocado oil, egg, vanilla, and almond milk. Mix everything together until well combined
- Let the batter rest for 10 minutes, then pour it into your prepared cake pan
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean
- Pull the pan out of the oven and let the cake cool in the pan for 10 minutes
- Turn the slightly cooled cake out into a medium sized bowl and add in the cream cheese
- 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)
- Once everything is well combined, (and looks kind of like cookie dough) use a small cookie scoop to divide the dough into cake pops. Roll into balls and place them on a plate
- In a double boiler, over low heat, *see pic in post for reference* 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.
- 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
- 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.
- 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. (see post for reference)
- Dip and sprinkle the remaining cake pops, let the coating harden, and enjoy!
Notes
- If you can use room temperature ingredients, it's better
- 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 in place of the regular to keep this recipe dairy free
- 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
- Store leftover cake pops in an air-tight container in the fridge for 7 days
