The fun thing about making gluten free cake pops is that you can make them with any gluten free cake flavor you like — my new gluten free spice cake recipe, perhaps? Skip right to the “Cake Pops or Cake Balls” portion of the recipe if you already have a cake you want to magically transform into gluten free cake pops or cake balls.
Think of it as recycling … or upcycling or something environmentally friendly. They are so fun to take to parties or for portion control! And because the chocolate coating seals in the moist cake, your gluten free cake stays fresh much longer, too!
I’ve given you one of my favorite lemon cake recipes to use, but if you have leftover cake from making Surprise Cake or leveling your layer cakes or a random cupcake baking exercise … use it to make gluten free cake pops!
Just press cut-up cake together with your favorite frosting and shape into balls, then dip in melted chocolate and sprinkles, crushed nuts or whatever you fancy (or nothing at all!).
Then insert a stick … or don’t! They’re delicious any way you make them!
Even without the stick, these cake balls are super fun!
As a side note, don’t feel like you even need to make them into “pops” – cake balls without a stick are fun too, and you can make other shapes like eggs for Easter!
Seriously, these gluten free cake pop eggs are way more fun than any store-bought confection, and because you’re making them from scratch, you can make them gluten free (obviously!), dairy-free, vegan, nut-free … any way you like and need them to be.
Even without sticks, this recipe makes yummy cake balls without the stick!
Think of the world as your cake pop: anything is possible when you’re making them your way!
Don’t forget, the “making cake balls” part of this recipe doesn’t take so long; it’s the making the cake, letting it cool and THEN making the cake balls parts added up that take a chunk of time. If you have leftover cake on hand already, this is a quick and fun way to re-use it!
Gluten Free Cake
3/4 cup + 2 Tbs. milk of choice
2 Tbs. freshly squeezed lemon juice
2 1/2 cups gfJules™ Gluten Free All-Purpose Flour
1 Tbs. baking powder
1/2 tsp. fine sea salt
3/4 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
1 1/4 cups granulated sugar
1 tsp. pure vanilla extract
1 Tbs. lemon zest
3 eggs, room temperature (for egg-free, go to * in notes)
1 recipe Lemon Buttercream Frosting
Lemon Buttercream Frosting
¼ cup butter or dairy-free alternative (Earth Balance® Buttery Sticks)
2 cups sifted confectioners’ sugar
1½ Tbs. lemon juice
½ Tbs. milk of choice, more as needed
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and dust with gfJules Flour. Line 2 cookie sheets with wax paper.
In a glass measuring cup, mix milk and lemon juice; set aside.
Whisk together gfJules Flour, baking powder and salt in a bowl.
In a large mixing bowl, whip butter and sugar at medium-high speed 5 minutes or until very light and fluffy. Add vanilla and lemon zest. Then add eggs, one at a time, mixing with each addition.
Slowly stir dry ingredients into wet mixture, alternating with milk-lemon juice mixture and stirring until fully integrated.
Pour batter into prepared pan. Cover pan with lightly greased aluminum foil.
Place in preheated oven and bake about 70 to 80 minutes or until a toothpick in the center comes out with only a few moist crumbs and cake edges are lightly browned. Bake time depends, in part, on type of pan (dark metal, light metal, glass, stoneware); begin testing at 60 minutes to avoid over-baking.
Remove cake from oven. Let cool in pan on a wire rack 30 minutes to 1 hour. Then remove cake from pan by running a butter knife around the edge of the pan and dropping cake into the palm of your hand. Carefully return cake to wire rack. Cut off browned edges and set aside for another use
Lemon Buttercream Frosting
Cut butter into small chunks and place in a medium bowl.
Add confectioners’ sugar, lemon juice and milk and beat on medium-high speed until light and fluffy. Beat in slightly more milk, if necessary, to achieve a spreadable consistency.
Cover and refrigerate until used.
Cake Pops or Cake Balls
Break soft interior of cake into small pieces in a large bowl. (There should be about 4 cups of cake crumbles.) Stir in 1 cup Lemon Buttercream Frosting and ¼ cup sprinkles until cake pieces stick together when squeezed. Do not add so much frosting that the mixture is wet or predominantly frosting; add just enough so mixture holds together into a ball when squeezed.
Form cake mixture into golf-ball size balls and dip stick into melted chocolate, then insert into the center of each ball without going all the way through.
To make egg shapes, press each ball into and around a colorful plastic spoon. The spoon helps shape “eggs” and is the stick for these cake pops.
Place on lined cookie sheets. Cover and refrigerate or freeze until cold.
Gently melt chocolate or candy melts in the microwave or in a double boiler on the stove. One by one, dip balls into melted chocolate, swirl to cover and return them to prepared cookie sheets.
Alternatively, place covered balls in muffin cups so they stand upright. While chocolate coating is still warm, quickly decorate with sanding sugars, sprinkles, colored grated coconut or other frostings.
Makes approximately 15 cake balls.
*For egg-free version: reserve ¼ cup milk from the recipe and warm. Stir in 2 tablespoons flaxseed meal and stir; set aside. Add to remaining milk once it has thickened. Add 1 Tablespoon more of gfJules Flour to the dry ingredients and reduce butter ingredient to 9 Tablespoons.
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