Dairy-Free Gluten-Free Cake Pops
User Reviews
5
Dairy-Free Gluten-Free Cake Pops
Description
The recipe creates cake pops by first baking a moist, gluten-free cake from oat and almond flours blended with almond butter and sweeteners including maple syrup and stevia. After baking and cooling, the cake is crumbled and mixed with a coconut milk and powdered stevia glaze to add moisture and sweetness without dairy. This mixture forms a pliable dough that can be shaped into balls and set on sticks.
The cake pops require careful rolling to ensure they hold together since they are gluten-free and more delicate. Once assembled, dipping them in dairy-free chocolate coats and seals the pops. The vanilla and stevia provide balanced sweetness while keeping them suitable for dairy-free and gluten-free diets.
These cake pops serve well as small desserts or snacks and are suitable for special dietary needs. Proper compression while rolling and coating the base of the stick with chocolate will help secure the pops during and after dipping.
Extra tips from the notes include substitutions for stevia and the emphasis on compressing the cake balls tightly around the sticks to prevent crumbling.
Ingredients
- 1 cup oat flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ cup almond butter
- ⅓ cup pure maple syrup
- 1 teaspoon liquid stevia optional, see notes, vanilla flavor
- ¼ teaspoon vanilla extract
- ¼ cup almond milk
- 2 tablespoons coconut milk from a can, see notes in blog post
- ½ stevia packet form
- ¼ cup chocolate chips dairy-free, Enjoy Life brand
- ⅛ cup coconut oil
Instructions
- Pre-heat the oven to 350F.
- In a large bowl, mix the oat and almond flour with the baking powder.
- In a smaller bowl, beat together the almond butter and maple syrup so that you can mix them together. Stir in the vanilla stevia and vanilla extract to this bowl.
- Mix the wet ingredients into the flour until combined.
- Slowly add in the almond milk and mix to combine.
- Prep a muffin tin with silicone molds and portion the batter into eight muffin cups.
- Bake for 21-23 minutes before removing them from the oven and letting them cool in the pan.
- Once cooled, crumble the muffins into a large bowl and break them apart with your hands.
- In a smaller bowl, whisk together the coconut milk and powdered stevia.
- Add the coconut milk to the crumbled cupcakes and mix until moist.
- Using your hands, roll the dough into balls. Place a stick into each cake ball pinch around the base so that they stay together and set them on a parchment paper-lined baking sheet.
- Place the balls into the freezer for thirty minutes. While the balls are setting, melt the chocolate chips and coconut in a small pot on very low heat. Mix well.
- Once melted dip the balls into the melted chocolate making sure to get some onto the stick and place them back on the tray. Sprinkle them with any toppings you want and into the freezer for another thirty minutes for the chocolate to harden.
- Let them chill in the fridge or come to room temperature before serving.
Notes
- If vanilla stevia is unavailable, use 1 teaspoon vanilla extract plus ½ packet of stevia as a substitute.
- Compress the cake balls firmly with your hands while rolling to ensure they hold their shape for dipping.
- When dipping, coat the base of the stick with chocolate to help secure the pop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12balls
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 13mg | 1% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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