This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
These Gluten Free Cake Pops are the perfect way to use up offcuts of gluten free sponge cake and leftover buttercream. Easy, 4-ingredient cake pops which are swathed in chocolate and covered with sprinkles. The perfect addition to a party table!
These gluten free chocolate cake pops are such a fun treat – and the perfect way to use up any leftover cake offcuts!
Gluten free sponge is mixed together with buttercream frosting then coated in melted chocolate to create a sweet and delicious treat!
These gluten free cake pops are perfect for kid’s parties, wedding favours – and even Valentine’s Day! I made mine using pink sponge offcuts to create this romantic look.
You can use offcuts of any kind of cake, from vanilla sponge to chocolate cake, and even add food colouring to create different coloured cake pops.
It’s easy to make this gluten free cake pop recipe dairy free and vegan too – simply use a vegan buttercream and vegan sponge, like my gluten free vegan cupcakes.
Ingredients
There’s a printable recipe card for this gluten free cake pops below. But for the shopping list here are four ingredients you’ll need.
- Gluten Free Sponge Cake: To make these pink cake pops, I used leftover sponge from my hidden heart cake. My gluten free vanilla cake and gluten free Madeira cake would work well for this, but any gluten free cake will do! You could also buy some premade gluten free sponge cake or use a cake mix to make your own too.
- Vanilla Buttercream: I ‘cheated’ and used a shop-bought vanilla frosting to make these cake pops super easy. If you want to make your own buttercream instead of store-bought, I recommend the frosting from my gluten free vanilla cupcakes recipe.
- Dark Chocolate: Make sure the chocolate you use is gluten free with no ‘may contain’ warnings. You could use white chocolate or milk chocolate instead.
- Gluten Free Sprinkles: I made these Valentine’s Cake Pops with heart sprinkles but you could use any shape of colour. Just ensure they are gluten free.
How to Make Gluten Free Cake Pops
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these cake pops are to make.
Add the buttercream to a mixing bowl, then crumble in the gluten free sponge. Using a spoon (or your hands) mush the two together, until they form a sticky dough.
Break off small pieces of the mixture, around a golf-ball size, and roll into a smooth ball using your hands. This should make between 10-12 cake pops.
Gently press a cake pop stick (or use a sturdy paper straw) into each ball and place them on a lined baking tray. Place in the freezer for 30 minutes (or the fridge for 1-2 hours) to set.
Break the chocolate into a microwave-proof bowl and heat in the microwave in 30-second intervals until melted.
One-at-a-time, dip the chilled cake pops into the melted chocolate, spinning them gently to ensure the whole cake pop is covered, and to stop any drips.
While still soft, sprinkle a few sprinkles onto the cake pop and then place the stick upright in a jar or glass, so the cake pops can set, before serving.
Storing and Freezing
Once set you can keep these gluten free cake pops in an airtight container at room temperature for up to a week.
If you live in a warm place, I’d recommend keeping them in the fridge so the chocolate coating stays nice and solid.
You can also freeze any leftover cake pops, and then defrost them at room temperature when you want a sweet treat.
Frequently Asked Questions
Here are some FAQs about this easy cake pops recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you’re struggling to get the sticks to stay in the cake pops, here’s a little trick. Dip the end of the lollypop stick into the melted chocolate, then press into the cake pop and leave to set before coating. This will ensure the cake pop stays on the stick without falling off into the melted chocolate!
Of course! You can use different flavour sponge, such as carrot cake, banana bread or coffee cake, to make different flavour cake pops. You can also add a tiny dab of flavouring, like vanilla, orange or almond extract, when mushing the sponge and frosting together. Or use different flavour frosting – this recipe is so versatile!
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
- Tag me on Instagram with your amazing creations so I can share them!
- Join my Facebook group to meet other awesome gluten free people
Gluten Free Cake Pops
Equipment
Ingredients
- 270 g leftover gluten free sponge
- 150 g vanilla buttercream
- 200 g dark chocolate
- gluten free sprinkles
Instructions
- Add the buttercream to a mixing bowl. Crumble the gluten free sponge into the buttercream. Using a spoon (or your hands) mush the two together, until they form a sticky dough.
- Break off small pieces of the mixture, around a golf-ball size, and roll into a smooth ball using your hands. This should make between 10-12 cake pops.
- Gently press a cake pop stick (or use a sturdy paper straw) into each ball and place them on a lined baking tray. Place in the freezer for 30 minutes (or the fridge for 1-2 hours) to set.
- Break the chocolate into a microwave-proof bowl and heat in the microwave in 30-second intervals until melted.
- One-at-a-time, dip the chilled cake pops into the melted chocolate, spinning them gently to ensure the whole cake pop is covered, and to stop any drips.
- While still soft, sprinkle a few sprinkles onto the cake pop and then place the stick upright in a jar or glass, so the cake pops can set, before serving.
Video
Notes
- For the sponge: I used leftover sponge from my hidden heart cake. My gluten free vanilla cake and gluten free Madeira cake would work well for this, but any cake will do!
- For the buttercream: If you want to make your own buttercream instead of store-bought, I recommend the frosting from my gluten free vanilla cupcakes recipe.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how it looks to make these cake pops.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze these cake pops.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Cake Pops.
Nutrition
More gluten free cake recipes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
If you love these cake pops as much as I do, please leave a comment here for others to see! I’m off to make another batch as we have absolutely demolished these!! xx