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gluten-free cake pops with varying decorations - sprinkles, nonpareils, chocolate chips, white chocolate with dark chocolate drizzle. White background

Gluten-Free Cake Pops

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 30 pops
These gluten-free cake pops combine my favorite vanilla cake with vanilla buttercream frosting and a chocolate coating for the perfect 2 bite cake on a stick.
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Prep Time 25 mins
Cook Time 45 mins
Cake Pop Assembly 1 hr
Total Time 3 hrs 10 mins


Gluten-Free Vanilla Cake

  • c gluten-free flour blend
  • 3/4 c + 2 Tbsp sugar
  • tsp baking powder
  • 1/4 tsp salt
  • 3/4 c unsweetened whole milk yogurt or vegan yogurt Kite Hill Almond Milk
  • 1/2 c oil avocado, sunflower, canola, vegetable
  • 2 eggs room temperature
  • 1 tsp vanilla

Vanilla Buttercream Frosting

  • 4 tbsp room temperature unsalted butter or vegan butter Earth Balance Vegan Buttery Sticks
  • ¾ c powdered sugar
  • ¼ tsp vanilla extract
  • pinch salt

Cake Pop Coating and Decorations

  • 6 oz or 1 c white, semi-sweet or dark chocolate chips also, baking bars or candy melts
  • 1 tbsp coconut oil
  • ½ c sprinkles, or
  • c nonpareils
  • 5 chocolate melting wafers for drizzle


Make the Cake

  • Preheat the oven to 350°F. Grease and line an 8" cake pan with parchment
  • Whisk the dry ingredients together in a medium sized mixing bowl.
  • Beat the eggs, oil, yogurt and vanilla together in a small bowl.
  • Add the liquid ingredients to the dry and stir (or use a mixer) to mix until smooth.
  • Pour the batter into the pan and bake for 45 minutes or until the top is set and bounces back from a gentle tap,
  • Cool the cake in the pan for 5 minutes. Then transfer the cake to a wire rack to cool completely (about 2 hours)

Make the Buttercream Frosting

  • Use a stand or hand mixer to beat the butter until creamy.
  • Add half of the powdered sugar and mix on low until combined.
  • Add the remaining sugar, vanilla and salt and mix on low until the sugar is moistened. Then mix on high for 10 or 15 seconds or until creamy.

Make the Cake Pops

  • Place the chocolate chips in a microwave-safe bowl or measuring cup and heat on high for 45 seconds. Stir. Add the coconut oil or shortening. Heat on high for 30 seconds more and stir. Continue stirring until smooth. If the residual heat is not melting all of the chips, heat another 15 seconds.
  • Optional: Add color to your white chocolate. These powdered colors from Color Kitchen Foods use plant based dyes and are perfect for coloring white chocolate.
  • When the cake is cooled, use a serrated knife to shave a thin layer off the edges, top and bottom. Remove any areas that are crusty. These parts will not break down well and will make the cake pops lumpy. See below for an idea to use these discards.
  • Place the cake in a large bowl and use clean or gloved hands to break apart into crumbs.
  • Add ⅓ cup of the buttercream frosting to the cake crumbs and combine using your hands. Be sure that it is well combined and all of the cake is moistened. You can press handfuls of it together to be thorough. It should be almost like play-doh.
  • For a small cake pop, use this cookie scoop or 2 tablespoons of cake mixture (you'll get 30 pops). For larger pops use 3 tablespoons of cake mixture (this makes 20 pops). Use your hands to roll it round. Cup both hands as you roll to get an even sphere.
  • Place the formed balls on a tray or baking sheet while you work.
  • Use the cake pop stick to gently poke a ¼" (approximately) deep hole in the cake balls.
  • For this step, I work with 5 at a time. Use a small spoon or piping bag to drop a little bit of melted white chocolate into the holes. Insert the cake pop sticks and set on a styrofoam block or in glasses filled to the top with dry rice or beans (4 pops per glass).
  • Once they are all on sticks, refrigerate for 5 minutes.
  • Briefly reheat the white chocolate if it has firmed up but do not heat until HOT, just gently warmed. I find that 10-15 seconds in the microwave is enough,
  • Transfer the white chocolate to a tall, narrow glass or cup.
  • IMPORTANT: If you are planning to coat the cake pops in sprinkles, nonpareils or other decorations, DO NOT do immediately after dipping in the white chocolate. Give them about 2 minutes to set (depending on the temp in your kitchen you may need longer if it's warm).
    I usually dip a few in white chocolate, then go back to the 1st one and coat with sprinkles. Dip a few more, go back to the 2nd one, and so on.
    If planning to drizzle with dark chocolate, let the white chocolate set completely (no sheen on the white chocolate) before drizzling.
  • Dip the cake balls one at a time and allow the excess to drip off over the cup. Tap the stick gently on the edge of the cup. This takes a few seconds, be patient. Set it in the block.
  • Decorate as desired. See above for decoration ideas.
  • These cake pops will stay fresh at room temp for 10 days. If you don't plan to eat them all in that time, wrap individually in plastic wrap, place in a zip top bag and freeze.


How to use cake trimmings: Place the discarded cake pieces on a baking sheet and bake for 15 minutes at 300F or until the pieces are dry. Let cool and crumble. It makes a great ice cream topping.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.