Gluten Free Cake Pops


The novelty of cake pops will never cease. Until now the creation of these small mouthfuls of joy has been a culinary mystery. Small spheres of cake, how on earth?!

Being Christmas eve ‘n’ all it’s definitely the time to create some glitzy slightly crazy sweet treats for ya loved ones. Especially when it’s blowing a right hooley outside! (Well, it certainly is here in England) Grab your apron, dig out all your christmas playlists (I’m feeling these ones) and lets get poppin’!


For my cake spheres, I made Mary Berry’s chocolate tray bake (with some GF alterations!) as a glue to create the balls I went for cream cheese frosting, I planned to use Philadelphia’s chocolate one but they didn’t have it, dang! Plain works just as well however! Baking gluten free can sometimes create a whole crumbly palaver – NO FEAR, this is solved by mixing the cake with frosting making the cake post laaavely ‘n’ moist. That’s what we like.

For the Cake – Pre-heat oven to 180

4tbsp cocoa

4 tbsp hot water

225g butter (room temp)

225g caster sugar

275g gluten free self-raising flour

2 tsp gluten free baking powder
4 free range eggs
1 tbsp milk (or soya milk)
First up, combine the cocoa and hot water into a paste, set aside to cool as you get on with the rest.
Measure, sift and throw all other ingredients into a bowl and beat till you have a nice lookin’ mix. Finally stir in your chocolate mixture. Grease your tray then pour in your mixture. Bake for around 25-35 minutes until the cake has shrunk from the sides and is springy to the touch!
Leave to cool whilst you make your frosting…
300g sifted icing sugar
50g unsalted butter at room temp.
125g cream cheese, cold!
mix together butter and cream cheese, gradually add icing sugar as you mix until all combined. Sooorted.
Before we get going – you might want to nip to the shops to get yourself some cake pop sticks, crazy decorations, confectionary chocolate and even a stand if you’re feeling extra snazzy (I just used mugs). Don’t worry if you can’t find confectionary chocolate/candy melts, normal chocolate works just as well.
Once your cake and frosting are ready, it’s time to get stuck in. Don’t worry about the presentation of the cake; ya’ll gon be tearing it up anyway!


Plonk all the cake into a bowl.


Get crumblin’. Feels so wrong, doesn’t it?


Pour in your frosting…


Then get yo’ hands involved! Stick em in and get kneeding into some cake/frosting love child. Maybe taste a little, to.. You know, check it tastes alright and that..

After everything is nice and combined, turn the music up and get lost in some ball rolling trance. You should end up with a charming platter of these..



Cover up with cling film and stick in the fridge for an hour. Do a dance… Or the washing up, or both at the same time!

Once an hour is passed, it’s time to pop in the sticks! Melt you’re chocolate, swirl the tip of your pop stick in it then plunge it about 2/3 into your cake, set aside in a mug. Repeat till complete!




Leave to set for a while whilst you organise your decorations, and make a cup of tea. Make me one whilst you’re at it…


After a little wait, re-melt your chocolate and get dippin’ I started off just dunking them in, but they ended up falling off. What a shame, I just had to eat the damaged goods.

I found that getting a teaspoon to drizzling and smooth the chocolate around the sphere is a lot easier and makes a lovely truffle texture. after dipping, dust in whatever you fancy. Glitter is a winner…



I also broke up a crunchie (honeycomb chocolate bar) to sprinkle, think out of the box – you can’t go wrong!




I’m not quite sure how I’m going to transport then up to the smoke in one piece, but yuno – even if they fall off the sticks, they’re still gonna taste pretty special.

MERRY CHRISTMAS EVE! It’s time to make people smile and spend as much time as you can muster with the people you care about most. Marvellous stuff!