Gluten Free Chocolate Cake Pops
These gluten free chocolate cake pops are the perfect treat! No one will ever believe they are gluten free, dairy free and grain free. Made with the best coconut flour chocolate cake recipe, a recipe handed down to me by my mom. So moist and flavorful! With the perfect amount of coconut to pare with the rich chocolate flavors. Filled with coconut frosting and dipped in dark chocolate. These are seriously the most decadent little treat everyone will love! Want more cake pop recipes? Check out my Key Lime Cake Pops!
Love these gluten free, dairy free, grain free cake pops? Make sure to check out my Gluten Free Surprise Inside Bundt Cakes made using the same delicious coconut flour chocolate cake recipe.
Serves 24 Prep Time 40 mins Chill Time 20 mins Total Time 1 hour
1/2 cup butter or coconut oil
1/4 cup baking cocoa
1/4 cup coconut milk
1 1/2 cups sugar
3/4 teaspoon salt
1 tablespoon vanilla extract
3/4 cup sifted coconut flour
2 cups powdered sugar
4 tablespoons coconut oil or butter
1/4 cup coconut milk
1 12 oz bag dark chocolate chips
Preheat oven to 350° Fahrenheit and grease an 11x9 inch baking pan. Sprinkle with flour to ensure cakes do not stick.
Melt butter in a saucepan over medium heat. Add milk and cocoa. Stir until smooth and remove from heat and set aside.
In a bowl mixed together eggs, sugar, salt and vanilla. Stir in chocolate mixture. Mix until combined.
In a separate bowl combine coconut flour with baking powder. Slowly whisk coconut flour mixture into egg and chocolate batter. Mixing well until there are no lumps and batter is smooth.
Poor batter into grease pan and cook for 25-30 minutes, until a toothpick comes out clean. Let cake cool.
While cake is cooling prepare frosting. Using a stand mixer or a hand mixer mix together butter and coconut milk, slowly adding powdered sugar until completely combine.
Once cake is cooled cut into 6 pieces and use your hands to crumble into a large bowl.
Slowly add frosting to the crumbles cake and mix with a spoon or your hands.
Shape the cake into 24 balls and place on a baking sheet.
Heat 1/4 cup white chocolate in 20 second intervals, mixing between. Dip tip of each cake pop sticks in melted chocolate and poke into ball about half way through. Freeze for 20 minutes.
When ready to coat heat remaining chocolate in 20 second intervals, mixing between.
Dip each cake pop until evenly coated. Slowly pull up and twirl around, tapping your wrist so excess chocolate drips off.
Sprinkles the cake pop right away so sprinkles stick.
Plate in a cake pop holder, or any upright position for 1 hour to harden.