Valentine's Day Cake Pops

Valentine's Day is JUST around the corner, and if you're looking for something sweet to share, you've come to the right place! 

Today, I shared these gluten-free cake pops on TV and they were a HIT! They're not as hard as you think, and they're destined to get the "oooh!" factor. 

If you're short on time or don't want to make the "cake" base from scratch, feel free to use any white cake mix from the box. You'll just need one box of cake to make about 30 cake pops! (You'll get about 30 cake pops following the recipe below, as well.)

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Cake Pops_Table to Soul

For the cake:

  • 1 and 2/3 cup Bob’s Red Mill 1:1 Baking Flour or all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup Earth Balance vegan spread, or grass-fed butter, at room temperature
  • 1 1/2 cup granulated sugar
  • 1 egg + 1 egg white
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk* or 1 cup almond/coconut milk with 2 tbsp. apple cider vinegar

For the Frosting:

  • 6 tbsp. Earth Balance vegan spread or grass-fed butter, at room temperature
  • 2 cups confectioners sugar
  • ~3 tbsp. milk or dairy-free milk of choice
  • 1 teaspoon pure vanilla extract

For the topping:

  • 30 oz. pure white chocolate or colored candy melts* Check the ingredient list to see buy gluten-free - I LOVE the Ghirardelli white chocolate baking chips for their ease of use! 
  • Sprinkles, sparkles, or crushed cookies/graham crackers for topping! The sky is your limit. I really like the cute candy heart sprinkles from Wilton!

The Method:

1. Preheat the oven to 350-degrees F.

2. Prepare two 8- or 9-inch cake pans.

3. If you’re using a box cake mix, follow directions on the box and bake according to box directions. If you're making the cake from scratch and using dairy-free milk, combine apple cider vinegar and dairy-free milk in a small bowl. Allow to set for 5 minutes.

4. Combine baking powder, soda, and flour in a large mixing bowl. In another bowl, cream together sugar with butter or vegan spread. Add in egg and egg white, then vanilla extract. Finally, add in buttermilk or dairy-free buttermilk alternative. Mix for a moment to combine everything.

5. Pour dry ingredients into wet mixture and blend until batter forms.

6. Pour the batter evenly into two cake pans and bake for 30 minutes or until a toothpick inserted comes out clean. If you’re using store-bought cake mix, bake according to the package.

7. When the cakes have baked and cooled, remove them from the rounds and crumble them in a large mixing bowl.

8. To make the frosting, blend together vegan spread, confectioners sugar, and vanilla extract. Add in milk or milk substitute 1 tbsp. at a time.

9. Pour frosting batter over the crumbled cake and use hands to “mush” together (or, if you’re sophisticated, use a blender to blend). The mixture will be crumbly at first, but will eventually come together with a moist consistency.

10. Use a small cookie scoop or spoon to scoop small bits of batter—about 3/4 inch in width. Roll between your palms to create ball. Place on a cookie sheet lined with parchment paper or wax paper.

11. Melt ¼ cup of melting chocolates (or white chocolate) either via microwave or over a double boiler. Then, dip a cake pop stick into the chocolate and immediately into the bottom of a ball. Do this for each cake ball so they all end up with sticks.

12. Freeze for about an hour (uncovered is fine).

13. Melt the rest of your chocolate over the stove or via microwave and remove pops from freezer. Dip each pop into chocolate and then stand cake pops in foam so they can cool. Sprinkle with your desired toppings. Store in the refrigerator (or up to three days) before serving. Enjoy!