Little bundles of goodness in 5 minutes flat.
 These cute little cakes are all the rage right now. You take a cooled cake, crumble it and then add frosting and smoosh it all together and form it around lollipop sticks and then coat them and put on sprinkles or colored sugar or turn them into animals or whatever else you can imagine. Sounds great to me, but I don’t always have time to go to all that trouble to make gluten free cake pops.
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Most of the time, I need something ready in 20 minutes or less because I forgot I promised to bring treats and they need to be ready pronto.
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Enter my favorite things in the whole world….kitchen appliances.
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They save me endless amounts of time and energy and I can have my cake pop and eat it too.
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I bought a “Babycakes”cake pop maker. Not because I needed one but because they are so cute and adorable and I just had to try my hand at making gluten free cake pops.
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Thus you are going to be the first to get one of many recipes for gluten free cake pops using a cake pop maker.
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Here we go…..
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I tried my hand at vanilla ones first. These can be frozen in zip type freezer bags and pulled out whenever you want a treat, unless you want to eat 4 dozen all at once. Go ahead, I won’t stop you.
Gluten Free Vanilla Cake Pops
1 ½ cups gluten free flour
1 ½  tsp. baking powder
¼ tsp.  xanthan gum (omit if your flour has it already)
¼ tsp. salt
½ cup butter, softened
1 cup sugar
2 eggs
2 tsp. gluten free vanilla
½ cup milk
Glaze or Coating
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Mix together in a medium sized bowl the flour, powder, xanthan gum and salt.
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Pull out your electric mixer. In a large bowl, beat the butter and sugar together until creamy and fluffy about 2 minutes. Beat in the eggs and vanilla. Add the ½ the flour, beat well then ½ the milk, beat well then the rest of the flour and then the rest of the milk.
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Heat up the cake pop maker. Fill each round cup with 1 Tbsp. of batter per hole. Start at the front and work your way to the back. If you do that everything cooks more evenly.
I tried going from the back to the front, but the ones in the back cooked more than the ones in the front. Don’t know why, but that’s what happened.
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Bake as per the directions and pull out with the fork provided with your machine or with a toothpick (the fork is easier). Place on a wire rack to cool if you are going to coat them.
 
Makes 4 dozen
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P.S. You could make these cake donut holes. When they are finished cooking, immediately roll in powdered sugar or granulated sugar and then place on a rack to cool.
 These are so good, I don’t think I would ever try to make them any other way. It’s not worth the time and effort to me.
Happy Cake Popping!
Team Gluten Free Farm Girl
Photo source: Amazon
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2 Comments
Nina Lane
October 13, 2021These are fantastic! Have you ever tried using a gluten-free cake mix? I got a Gluten-free Funfetti cake mix, and I was thinking about trying to make cake balls with it. I may try the white velvet cake ball recipe from the Babycakes cookbook, just gluten-free.
Kathy
October 13, 2021I think that would work just fine! But a whole cake mix will make quite a few. You could freeze the extras for later. Or divide the cake mix in half and make half and save the other half for another time.
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