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3 different colored cake pops into a clear glass

Chocolate Cake Pops with Vanilla Frosting (Gluten Free)

  • Author: Allison Olivia
  • Yield: 18 cake pops 1x


These Gluten Free Cake Pops are the perfect addition to any party or gathering. Adults and kids love them. They’re bite sized fun for everyone!



Chocolate Cake Pops:

  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4  teaspoon baking soda
  • ¼ cup salted butter, softened to room temperature
  • ½ cup coconut sugar
  • 2 1/2 tablespoons cocoa powder
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsweetened almond milk


  • ¼ cup unsalted butter, at room temperature
  • ⅔ cup powdered sugar
  • 1 teaspoon unsweetened almond milk


  • 12oz bag of pure white wilton candy melts
  • 6oz of dark green wilton candy melts (if you want to drizzle green on top, optional)
  • ⅛ teaspoon coconut oil


For the cake:

  1. Preheat the oven to 375 F. Grease a round 6-inch cake pan.
  2. In a small bowl, whisk together gluten free flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand up Kitchen Aid (paddle attachment) or hand mixer, mix the butter and sugar together using an electric mixer, about 2 minutes. Add egg and continue to beat until fully combined.
  4. Add in one third of the dry mixture to the wet ingredients, beat until just combined. Then alternate with half of the almond milk. Continue alternating dry mixture and milk to the batter until fully mixed.
  5. Pour cake batter into the greased 6″ cake pan. Bake for 20-25 minutes, or until toothpick comes out clean when inserted. Allow the cake to cool in the cake pan for 20 minutes, then remove from pan and place on wire rack until completely cooled.


  1. Whisk together all frosting ingredients until a smooth consistency. 


  1. Put candy melts and coconut oil in a microwave safe bowl and melt in 30 sec increments until complete melted. Transfer to a medium-tall glass.

Making the Cake Pops:

  1. Once the cake is fully cooled, crumble the cake into the Kitchen Aid bowl with the frosting, mix together until fully combined. Take a 1 tablespoon cookie scoop and scoop out 18 balls. Use your hands to roll and form into a round circle/ball. Place on a parchment lined baking sheet and place in the freezer for 10-15 minutes. 
  2. Take the cake pop stick sand dip the tip into the melted coating and stick halfway into each frozen cake ball. Then slowly and carefully dip the cake pop into the glass full of the melted candy coating. Fully cover with the coating and then place on Styrofoam or a cake pop stand to let them set. Drizzle with the melted green candy melts if you want a fun festive design. Repeat with remaining cake pops. Recipe should make 17-18 cake pops. 
  3. Keep in an air tight container and store in the fridge. You can also store them at room temperature but they will last longer and I think they taste better at a refrigerated temperature. 
  • Prep Time: 1 hour
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten free cake pops, cake pops, gluten free chocolate cake, st Patricks day food, st paddy's day recipes, chocolate cake pops, chocolate cake, gluten free chocolate cake pops