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Gluten Free Chocolate Cake Pops Recipe

I don’t know about you, but my kids are literally obsessed with cake pops. Luckily, they’re easy enough to make at home so I can make a batch and keep them in the freezer for whenever.

It’s way cheaper than going out and buying them at $1.50/pop. This recipe makes about 60 (depending on how big/small you make them) so you do the math.

Actually, I’ll do it for you because I want to prove a point. 60 cake pops would be $90 before taxes. I just saved you a bunch of money by switching to homemade. Please somebody get that reference.

Gluten Free Chocolate Cake Pops Photo

Cake pops can sound intimidating and even really hard to do. But in reality, they’re not difficult. A little time consuming but definitely do-able. It’s even something the kids would like to help with, especially the crumbling and mix part.

Put those kids to work and let them earn their keep (aka cake pops)!

I use my favorite gluten free chocolate cake recipe for these cake pops. But if you want to use a gluten free box cake instead, I won’t judge you. You do you.

I also used my favorite easy homemade chocolate buttercream frosting for the binder. So creamy and good!

If you need dairy free, follow my notes for dairy free in the cake recipe and then use my vegan chocolate frosting. Be sure to use dairy free chocolate for dipping too, my go-to is Enjoy Life Foods mini chocolate chips. They melt great!

Gluten Free Chocolate Cake Pops Picture

Tips for Making Cake Pops:

Cake pops can sometimes be tricky to get right. The chocolate could crack during the cooling process and sometimes they can spring a leak and cake will seep out the bottom. Follow my easy tips below to help make your cake pop making process go smoothly!

How to prevent cake pops from cracking:

During the chilling process, the cake balls will shrink a bit but when they come to room temperature after they’re dipped in chocolate, they will expand. That expansion can cause the chocolate to crack. 

To prevent the cracking, make sure your cake balls aren’t too cold when you dip them. Let the few cake pops you’re working with come to room temperature for about 20 minutes before dipping.

Work with smaller batches of cake balls at a time, leaving the rest in the refrigerator. I work with about 8-12 cake pops at a time.

You also want to make sure your chocolate isn’t too hot. If you’re melting it in the microwave, it can get a bit too hot. Let it cool to room temperature for a few minutes before starting your dipping process.

Gluten Free Chocolate Cake Pops Image

How to prevent cake pops from leaking cake:

You may have made cake pops before only to have some of the cake pop start leaking out the bottom. The reason why this happens is because there’s a hole in the chocolate. As the cake expands, it will start oozing out that hole.

To prevent this from happening, make sure you coat your cake pop completely with chocolate. There should be no visible cake.

You also want to make sure there aren’t any air bubbles visible on your cake pop. If there are, us a toothpick to pop them and smooth out the chocolate. You’ll want to do this quickly before the chocolate starts to harden!

How to Store Cake Pops:

Cake pops need to be stored in the refrigerator. Make sure your cake pops are covered completely when storing them. Condensation will form on the chocolate if they are stored in the refrigerator without being covered.

You can bring them to room temperature before serving them.

Some say that you shouldn’t freeze cake pops once they’re coated in chocolate. I, however, disagree with that. I’ve frozen my cake pops and they defrosted at room temperature without an issue. It’s the best way to store them long term.


Gluten Free Chocolate Cake Pops Photo

Gluten Free Chocolate Cake Pops Recipe

Sharon L.
Follow my easy tips to make the perfect gluten free cake pops! These are made with minimal ingredients and minimal equipment with bakery-quality results!
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Gluten Free
Servings 30 2 pops
Calories 395.73 kcal


  • 1 Gluten Free Chocolate Cake baked and cooled completely
  • 4 Chocolate Frosting
  • 24 Chocolate Candy Melts (2 packages) or semi-sweet chocolate chips
  • 60 Lollipop Sticks
  • Gluten Free Sprinkles optional


  • In a large bowl, crumble the chocolate cake until it become fine crumbs. Stir in the chocolate frosting until its completely combined and all the crumbs are moistened. The mixture should hold together and be similar to cookie dough consistency.
  • To form the cake balls, press together a small amount of cake and roll into a ball about the size of a ping pong (about 1 1/2 tablespoons). Place the rolled cake balls on a rimmed baking sheet lined with wax paper.
  • Once all the cake balls are formed, refrigerate for at least an hour or overnight.
  • When the cake balls have chilled, follow the package directions for melting your chocolate. When the chocolate is melted, dip the tip of a lollipop stick into the melted chocolate then insert into a cake pop most of the way.
  • Carefully dip the cake pop into the chocolate and cover it completely, letting the excess chocolate drip away. Place the stick into a cake pop holder (see notes) to keep it upright or place upside down on a wax paper lined baking sheet. Top with sprinkles while before the chocolate starts to set. Repeat for all the cake pops.
  • Store cake pops covered in the refrigerator.


Calories: 395.73kcalCarbohydrates: 44.27gProtein: 1.73gFat: 23.87gSaturated Fat: 10.13gTrans Fat: 0.27gSodium: 15.73mgFiber: 1.07gSugar: 41.87g
Keyword Baked, Cakes, Desserts, Easy Desserts, Family Meals and Snacks, Gluten Free, Gluten Free Baking, Gluten Free Desserts, Homemade, Homemade Gifts, Snacks
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