Gluten-Free Cake Pops

My Gluten-Free Cake Pops are dipped in antioxidant-rich dark chocolate making the perfect low-carb dessert. On top of that, this recipe for cake pops is an adorable, show-stopping gluten-free treat that will wow any crowd.

Ingredients

• 1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84

• ½ cup raspberry jam

• 1 cup chocolate chips

• 1 package gluten-free sprinkles

• 30 paper lollipop sticks

• 2-4 styrofoam blocks

Instructions

1. Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook

2. Cool cake completely

3. Once cooled, crumble cake into a large bowl, making sure there are no large pieces

4. Mix raspberry jam into crumbled cake, use back of a wooden spoon to combine

5. Mixture will be moist enough to roll into 1-inch balls and still hold a round shape

6. Place cake balls on a parchment paper lined plate

7. Place in freezer for 1 hour

8. Melt dark chocolate in a saucepan over very low heat

9. Dip ½ inch of the tip of paper lollipop stick into melted chocolate

10. Insert lollipop stick straight into cake ball, pushing about ½-inch deep

11. Dip cake ball into melted chocolate

12. Make sure chocolate coating meets lollipop stick; this helps secure cake ball to stick

13. Twirl any excess chocolate off cake pop

14. Apply sprinkles

15. Place stick of cake pop into styrofoam block

16. Complete with remaining cake pops and allow set completely

17. Serve

Get The Gluten-Free Almond Flour Cookbook

Feel free to experiment with other cake recipes rather than the one I use here which is from my first cookbook, The Gluten-Free Almond Flour Cookbook. I’m not sure if they’ll work since I haven’t tested this recipe with them. If you do, please leave a comment and let us know how your experiment turns out!