How To Make Epic Easter Gluten Free Cake Pops.
Happy Easter everybody! For this week’s blog post, I am sharing my recipe for Epic Easter Gluten Free Cake Pops. 
I love to bake and create sweet treats for my friends and family to celebrate Easter. (I am sure that anybody that has looked through the Recipes section of this blog notices that I love to make holiday themed content!)
Cake pops are a fun American dessert that are ideal to serve to multiple people as they come on a stick. They are great to make for parties as they are essentially lollipops made of cake that you can eat on the go. All you need is a nice stand to display them!
I have decorated my cake pops in gluten free mini Easter chocolate eggs to make them extra Easter-y. I hope you have as much fun making (and eating) these cake pops as I have!
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Now… drum roll… onto the recipe…. 
Recipe Sheet
How To Make Epic Easter Gluten Free Cake Pops
Equipment
- 1 baking tray
- 1 cake pop stand
- 1 Cooling Rack
- 1 set of cake pop moulds (makes 20)
Ingredients
For the Sponge
- ½ teaspoon of baking powder
- 80 g of butter
- 65 g of caster sugar
- 215 g of gluten free all-purpose flour
- 120 g of honey
- 85 ml of soya milk
- 2 eggs
- 2 teaspoons of vanilla extract optional
For the Decorations
- 20 lollipop sticks
- 70 g of gluten free chocolate
- 50 g of gluten free mini Easter chocolate eggs
Instructions
Stage 1 – Making the Cake Pops
- Preheat the oven to 180°C (160°C fan/ gas 4).
- Place the dry ingredients (baking powder, caster sugar and flour) in a mixing bowl and ensure that they are evenly mixed together.
- Melt the butter, soya milk, honey and vanilla extract in a boiling pot or in a microwave safe bowl until the whole mixture melts.
- Add the wet ingredients to the mixing bowl making sure that the cake batter is thoroughly mixed.
- Then add each egg separately to the mixing bowl mixing well. This will help aerate the batter making the sponge fluffier.
- Pour the cake batter into your cake pop silicone moulds.
- Once filled, quickly close the moulds together. Place the moulds on a baking tray.
- Bake in the oven for about 30 minutes.
- Check if the cake pops are fully cooked inside by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
- Let the cake pops in the moulds cool in the baking tray for about 5 minutes. Next transfer them to a cooling rack and leave them until they are fully cooled. For the best results, refrigerate the cake pops for a few hours to help them set.
- Take the cake pops out of the moulds. Place the sticks into the middle of each cake pop. Add each cake pop to your stand.
Stage 2 – Decorating the Cake Pops
- Melt the chocolate of your choice in a microwave safe bowl. Dip all the cake pops in the melted chocolate holding them by the sticks.
- Place each cake pop back onto the stand to dry. Again, for the best results, refrigerate the cake pops for a few hours to help them set.
- Decorate the chocolate coated cake pops with as many as mini Easter chocolate eggs as you desire.
- Enjoy!
Ingredients
For the Sponge
- ½ teaspoon of baking powder
- 80g of butter
- 65g of caster sugar
- 215g of gluten free all-purpose flour
- 120g of honey
- 85ml of soya milk
- 2 eggs
- 2 teaspoons of vanilla extract (optional)
For the Decorations
- 20 lollipop sticks
- 70g of gluten free chocolate
- 50g of gluten free mini Easter chocolate eggs
Instructions
Stage 1 – Making the Cake Pops
- Preheat the oven to 180°C (160°C fan/ gas 4).
- Place the dry ingredients (baking powder, caster sugar and flour) in a mixing bowl and ensure that they are evenly mixed together.
- Melt the butter, soya milk, honey and vanilla extract in a boiling pot or in a microwave safe bowl until the whole mixture melts.
- Add the wet ingredients to the mixing bowl making sure that the cake batter is thoroughly mixed.
- Then add each egg separately to the mixing bowl mixing well. This will help aerate the batter making the sponge fluffier.
- Pour the cake batter into your cake pop silicone moulds.
- Once filled, quickly close the moulds together. Place the moulds on a baking tray.
- Bake in the oven for about 30 minutes.
- Check if the cake pops are fully cooked inside by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
- Let the cake pops in the moulds cool in the baking tray for about 5 minutes. Next transfer them to a cooling rack and leave them until they are fully cooled. For the best results, refrigerate the cake pops for a few hours to help them set.
- Take the cake pops out of the moulds. Place the sticks into the middle of each cake pop. Add each cake pop to your stand.
Stage 2 – Decorating the Cake Pops
- Melt the chocolate of your choice in a microwave safe bowl. Dip all the cake pops in the melted chocolate holding them by the sticks.
- Place each cake pop back onto the stand to dry. Again, for the best results, refrigerate the cake pops for a few hours to help them set.
- Decorate the chocolate coated cake pops with as many as mini Easter chocolate eggs as you desire.
- Enjoy!
Tips and Tricks
- If you want to, you can sieve the flour. This would make the batter smoother.
- In this recipe, I use caster sugar, but feel free to use another type of sugar or sugar substitute. Alternatively, if you want to increase the amount of honey and not use sugar at all to make the cake pops, then that’s fine too!!!
- If you want to add another gluten free sprinkles or another topping then fee free to do so!!! I have added gluten free mini Easter chocolate eggs to make my cake pops more Easter-y, but if you don’t have them/ don’t want to include them, then don’t!!!
- As regards to the cake pops stand, my advice would be get/make a stand where the holes are relatively far apart to minimise the cake pops from sticking to each other after the chocolate coating has been applied.
Whether or Not to Add Vanilla Extract…?
It goes without saying that vanilla extract is one of the most common (and delicious!) flavours to add to your baking. When making my cake pops, I decided to add vanilla extract. However, it is really up to you. If you don’t like vanilla extract or don’t have it at home, don’t worry about including it! The cakes will still be tasty sans vanilla extract.
Storage
The cake pops can be stored for 2 days when left out at room temperature and stored in an air-tight container. If you store them in a fridge, they can potentially last up to a week.
Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way. It is always better to be safe than sorry. Additionally, when storing always use an air-tight container, otherwise these times do not apply.
Thank You For Reading!
Thank you so much for reading my How To Make Epic Easter Gluten Free Cake Pops recipe. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went.
If you are looking for more Easter-themed content, feel free to browse the following posts:
- Easy Vegan Gluten Free Easter Nests To Make With Family
- Gluten Free Vegan Roasted Carrots That You Must Make
- How To Make The Best Gluten Free Spanish Omelette
Happy Easter! Have a good day! 
Gluten Free VIPs
<3 <3 <3
xxx
