Gluten-free Chocolate Cake Pops Recipe

Gluten-free chocolate cake pops recipe - super simple to make using chocolate cake mix and ready-made buttercream. See the FAQ section for advice on making this recipe dairy-free.

Prep Time 10

Cook Time 20

Freezing 30

Servings

Calories 232kcal

Ingredients

425 g gluten-free chocolate cake mix mine called for vegetable oil, water and eggs to be added
400 g ready-made chocolate buttercream icing
300 g milk chocolate broken into small chunks
gluten-free colourful sprinkles

Grams - Cups

Instructions

Make the chocolate cake using the mix by following the packet instructions. Mine called for 125ml vegetable oil, 250ml water and 4 medium eggs to be added, but this will vary depending on which cake mix you're using - see the FAQ section for a link to the one I used. I made mine in a 9in square tin which took around 25 minutes in the oven at 160C fan. Allow to cool.
Once cooled, use your hands to break and crumble the chocolate cake into a large mixing bowl.
Mix the tub of chocolate buttercream into the cake crumbs so it’s really well combined.
Roll the mixture into balls using your hands and place onto a suitably sized tray that'll fit into your freezer. Freeze for around 30 minutes (don't forget and let them freeze solid!) or chill in the fridge for 2+ hours.
In a medium bowl, melt the chocolate in the microwave, stirring in between short blasts until fully melted. Place each ball onto the sticks (mine were wooden skewers that I chopped down to size) and dip the balls into melted chocolate until well-coated. Place onto a cooling rack and immediately decorate with sprinkles quickly before they set!
Allow the chocolate to fully set and enjoy. Store in the fridge.

Nutrition