It is Family Valentine’s celebration time and these cake pops are a fun and beautiful dessert to serve.
Cake pops are everywhere but I have never had one, simply because I have never found an allergy free one. I have wondered just how difficult they would be to make and it turns out that they are pretty simple to put together.
The outer coating on my cake pops was made with vegan white chocolate chips and Enjoy Life semi sweet chips instead of dairy free candy melts, because I had them in my pantry. My cake pops will be refrigerated until dessert time so they don’t get soft. If you use dairy free candy melts to coat your pops, they can sit out for longer.
In addition to be delicious, if you are looking for a kid friendly kitchen activity, these cake pops are the perfect answer. They can help you form the cake balls or just decorate. You can keep the decoration simple or set them free with sprinkles, sanding sugar or chopped chocolate for toppings.
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| Prep Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
pops
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- 4 cups cake crumbs your favorite dairy free flavor, store bought or homemade
- 1/4 cup frosting dairy free, flavor of your choice, store bought or homemade
- 12 oz dairy free chocolate chips or dairy free chocolate candy melts
- 12 oz vegan white chocolate chips or dairy free white candy melts
- 1/4 cup sunflower oil or other light neutral flavored oil
- sprinkles, sanding sugar dairy free in bowls for decorating
- lollipop sticks
- styrofoam
Ingredients
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- Crumb cake into a large bowl. I used 3/4 of an 8x8 pan of chocolate cake.
- Measure out frosting and add it to the crumbs. Mix the crumbs and frosting well until the frosting has been completely incorporated in to the crumbs. It will still look like crumbs, but will hold together when pressed together.
- Roll the mix into 1" balls, pressing firmly. To make the football shape, firmly press cake into an oblong shape, approximately 1 1/4" long. It is important to compact the cake mixture so it doesn't fall apart during coating.
- Place pops on a parchment paper covered baking tray and place in the freezer until firm, about 30 minutes.
- Place 1/4 cup of chocolate or white chocolate chips in a microwave bowl. Microwave on high for 30 seconds at a time, stirring well in between until completely melted. Add 1/4 tsp. of oil to chocolate and stir well. This will help the chocolate to coat smoothly.
- Remove one cake pop from the freezer at a time. Dip a lollipop stick in the chocolate and insert into the bottom of the pop to the center, being careful not to push out the top. Spoon chocolate over the pop, turning pop slowly over the bowl. Gently shake the pop to allow excess to go back into the bowl. For white chocolate on chocolate cake, you will need to coat them at least twice. Coat once, allow to set, then coat a second time.
- The chocolate will set up quickly. If sprinkles or sanding sugar is desired, gently dip pop into decorations before the chocolate sets. To drizzle with another chocolate, allow coating to dry and then drizzle. Set pop into Styrofoam, firmly pressing on stick, not pop. Allow to dry completely.
- Continue with the rest of the cake pops, removing one at a time from freezer, melting chocolate and adding oil as needed.
To display the cake pops, cut a piece of Styrofoam slightly larger than your serving piece and press the Styrofoam into place tightly. Firmly press pop sticks into the Styrofoam. Once all the pops are in place, cover any Styrofoam showing with tissue paper.
These can be made a couple of days beforehand and kept refrigerated until needed.
This Cake Pops recipe is gluten free and vegetarian.
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