How To Make Epic Easter Gluten Free Cake Pops
Celebrate Easter with these irresistible gluten-free cake pops—moist, delicious bites dipped in chocolate and topped with white chocolate Easter Eggs. This easy recipe is perfect for spring gatherings, kid-friendly fun, or gifting. Learn how to shape, chill, and decorate these sweet treats with zero gluten and maximum joy.
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!