These Gluten Free Cake Pops are a delicious way to use up leftover gluten free sponge and buttercream. Simple to make with just four main ingredients, they’re dipped in chocolate and decorated with sprinkles — perfect for parties or a special treat.
These gluten free chocolate cake pops are fun to make and great for using up cake trimmings. Crumbled sponge is combined with buttercream, rolled into balls, chilled, then coated in melted chocolate for a sweet bite-sized treat.
They’re ideal for children’s parties, wedding favours or Valentine’s Day — pink sponge or coloured cake offcuts make a pretty finish.
You can use any gluten free cake offcuts: vanilla, chocolate, Madeira or any leftover sponge. Add a few drops of food colouring if you want different colours. To make them dairy free or vegan, use a vegan sponge and vegan buttercream.
Ingredients
Below is the short shopping list for these gluten free cake pops. The full printable recipe card follows later in this post.
- Gluten Free Sponge Cake: Use leftover sponge from any gluten free cake. Vanilla, Madeira or chocolate all work well. You can also use a store-bought gluten free sponge or bake one from a mix.
- Vanilla Buttercream: Store-bought frosting works fine for a quick version. If you prefer homemade, use your favourite vanilla buttercream.
- Dark Chocolate: Choose chocolate labelled gluten free and without “may contain” warnings. White or milk chocolate are fine alternatives.
- Gluten Free Sprinkles: Use any gluten free sprinkles or decorations — shapes and colours are up to you.
How to Make Gluten Free Cake Pops
The method is straightforward. These step-by-step photos show how easy they are to prepare.
Start by adding the buttercream to a mixing bowl, then crumble in the gluten free sponge. Mix with a spoon or your hands until the mixture forms a sticky, dough-like consistency.
Break off pieces about the size of a golf ball and roll them into smooth balls. This quantity should make roughly 10–12 cake pops.
Press a cake pop stick or a sturdy paper straw gently into each ball and place them on a lined tray. Chill in the freezer for 30 minutes or in the fridge for 1–2 hours to firm up.
Break the chocolate into a microwave-safe bowl and melt in 30-second intervals, stirring between each, until smooth.
Dip each chilled cake pop into the melted chocolate, turning it so the coating is even and drips are minimised. Add sprinkles while the chocolate is still soft, then stand the pops upright in a jar or glass to set completely.
Storing and Freezing
Store set cake pops in an airtight container at room temperature for up to a week. In warm climates, keep them in the fridge so the chocolate remains firm.
You can also freeze leftover cake pops and thaw them at room temperature when you’re ready to enjoy them.
Frequently Asked Questions
Here are answers to common questions about this cake pop recipe.
Dip the end of the stick in melted chocolate before inserting it into the cake ball. Allow that to set, then coat the whole pop. The chocolate acts like glue and helps keep the stick secure.
Yes. Use different sponge flavours — carrot cake, banana bread, red velvet, coffee cake or vanilla — and try different frostings or a drop of extract for variation. This recipe is very adaptable.
Gluten Free Cake Pops
Equipment
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Cake pop sticks or sturdy paper straws
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 and mix until a sticky dough forms.
- Break off golf-ball sized pieces and roll into smooth balls. This should make 10–12 cake pops.
- Press a stick into each ball and place on a lined tray. Freeze for 30 minutes or chill in the fridge for 1–2 hours to set.
- Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth.
- Dip each chilled pop in the melted chocolate, turn to coat evenly, then add sprinkles while the coating is soft. Stand upright to set before serving.
Video
Notes
- Substitutions: Any leftover gluten free cake works. Swap buttercream and sponge for vegan versions if needed.
- Accuracy: Weighing ingredients is more reliable than cups, especially for gluten free baking.
- Storage: See the Storing and Freezing section above for details.
Nutrition
Calories: 152 kcal |
Carbohydrates: 16 g |
Protein: 1 g |
Fat: 9 g
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