Let yourself indulge in this sweet and rich Gluten Free Red Velvet Cake Pops Recipe. These treats are the perfect homemade treats are an easy Valentine’s Day dessert or for any special occasion or holiday.
Let me be clear: I love these. Similar to red velvet cake balls, these Gluten Free red velvet cake balls are moist and delicious and everyone will love them. These are a great option when you want to make a fun dessert but don’t have a lot of time. So lets get into it.
What are Cake Pops?
Cake pops are adorable bite-sized treats made by crumbling cake into fine crumbs, mixing it with frosting, shaping it into small balls, and then putting them on sticks, like lollipops.
These cake pops are then coated with chocolate or candy melts and can be decorated in various ways with sprinkles, icing, or other toppings. They’re not only delicious but also quite versatile in terms of flavors and decorations, making them a popular choice for parties, events, or just a sweet snack! Little kids and adults love them. What more can you ask for?
Ok, let’s go ahead and make this easy cake pop recipe .
What do you need for these Gluten Free Cake Pops?
The following ingredients are needed to make these gluten-free red velvet cake bites (the exact measurements and full recipe are in the recipe card at the end of this post):
For the Red Velvet Cake Recipe:
- Gluten-Free flour ( all-purpose flour)
- Sugar
- Cocoa powder
- Baking powder:
- Milk:
- Apple cider vinegar:
- Butter
- Red food coloring:
For the butter cream
- powdered sugar:
- Unsalted Butter
- Milk:
- Vanilla extract
Extras: sprinkles
Instructions on how to make Gluten Free cake pops
Start by making the cakes first.
Mix all the ingredients at medium speed a large bowl. The cake batter should be of thick consistency.
Transfer the mixture to a cup that is microwave/oven-friendly.
Microwave for 70 seconds to 1 minute or until you see the cake rise.
Use a toothpick to ensure that the cake is cooked completely.
Once the cake is done, rest it and let it come to room temperature. Let the cake cool, then transfer it to a mixing bowl and crumble it.
Add your prepared buttercream frosting and mix well.
Using a cookie scoop, scoop up the mixture and make round balls
Use a bamboo/ wooden thin stick for our cake pop stick.
Dip it in the melted white chocolate and stick it into the prepared balls. Refrigerate for 10 minutes.
- Next, bring them out of the refrigerator and dip the balls in melted white chocolate. Immediately garnish the outside of the cake pops with sprinkles. (Valentine sprinkles if this is for Valentine’s day
- Use a Styrofoam to keep the cake pops straight.
- Once you have dipped and garnished all the cake pops, refrigerate them for 15 minutes.
- Your cake pops are ready, the only thing left to do is to EAT THEM!
Tips and Tricks
- Do not overmix the cake mixture or your cake will not rise and will be dense in texture.
- It is always better to store the cake pops at room temperature. If you refrigerate and store them then condensation will start appearing on the surface.
- Do not make the ball size too big or else they will not stay on the stick.
You can use plastic sticks in place of bamboo/wooden ones. But bamboo/wood is more sustainable
I loved making these. These gluten-free red velvet cake pops are now one of my favorite things! They are easy to make, so good and always a winner for whatever occasion you make them!
Looking for more gluten-free desserts for Valentine’s Day?
Make sure you check out these gluten-free recipes:
?Gluten Free Chocolate Covered Pretzels
Red Velvet Cookies with Cream Cheese Frosting
Gluten Free Salted Caramel Brownies
Chewy Gluten Free Snickerdoodles
Gluten Free Red Velvet Cake Pops
Ingredients
- For the Red Velvet Cake
- ? GLuten Free All purpose Flour: ¼ cup
- ? Sugar: 2 tbsp
- ? Cocoa powder: 1 tsp
- ? Baking powder: ¼ tsp
- ? Milk: 5 tbsp
- ? Apple cider vinegar: ½ tsp
- ? Butter melted: 1.5 tbsp
- ? Red food coloring: 1 tsp
- For the butter cream
- ? Sugar powdered: ¼ cup
- ? Butter room temperature: 50 grams
- ? Milk: 1 tbsp
- ? Vanilla extract: ½ tsp
Instructions
- 1.Start the recipes by making the mug cakes first. For the mug cakes, mix all the ingredients together. The mixture should be of thick consistency.
2.Transfer the mixture to a cup that is microwave/oven friendly.
3.Microwave for 70 seconds to 1 minute or until you see the cake rise. If you are using an oven, pre-heat the oven and bake the mug cake at 180°C for 15-20 minutes. Use a toothpick to ensure that the cake is cooked completely.
4.While the cake is cooking, let’s prepare the buttercream. Take butter in a bowl and whisk it until it starts forming peaks. If you are using a hand whisk, then it will take you about 5 minutes. If you are using an electric whisk, it should be done in less than half the time.
5.Add the sugar next and whisk again. It should turn into a smooth texture.
6.Add the milk and vanilla essence and whisk again. You should end up with a smooth textured frosting.
7.Once the cake is done, rest it and let it come to room temperature.
8.Once the cake is cooled enough, transfer it to a mixing bowl and crumble it.
9.Add the prepared buttercream frosting and mix well.
10.Take small scoops and make round balls.
11.Use a bamboo/ wooden thin stick, dip it in the melted white chocolate and stick it into the prepared balls. Refrigerate for 10 minutes.
12.Next, bring them out of the refrigerator and dip the balls in melted white chocolate. Immediately garnish with sprinkles. Use a Styrofoam to keep the cake pops straight.
13.Once you have dipped and garnished all the cake pops, refrigerate them for 15 minutes.
14.Your cake pops are ready!