If you're looking for a fun treat that's lower in sugar, you have to try these Gluten-Free Vanilla Cake Pops! They're made with simple ingredients, and you don't need any frosting!

Vanilla cake pops dipped in chocolate with rainbow sprinkles.

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🍴Ingredient Notes
🍴Step by Step Instructions
Step 3: Chocolate
Helpful Tips
Frequently Asked Questions
How to store leftovers
Recipe
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🍴Ingredient Notes

Overhead shot of vanilla cake pop ingredients.

Gluten-Free Vanilla Cake - For this recipe I used my Almond Flour Vanilla Cake, but any unfrosted cake will work. Gently break it apart until it's crumbled into small pieces.
Full Fat Coconut Milk - You'll just need the thick white part at the top of the can! DO NOT use regular coconut milk. I use this in place of frosting to cut down on sugar. You can also swap for dairy-free frosting.
Dark Chocolate Chips - Any dark chocolate chips will work! My favorite brands are Pascha and Hu Kitchen.
Coconut Oil - I use a little coconut oil when melting the chocolate to thin it out so it's easier to coat the cake pops.

🍴Step by Step Instructions

Step 1: Making the cake mixture

Start by adding vanilla cake crumbles into a mixing bowl with full fat coconut milk. Use a spatula to mix until a dough forms. Place in the refrigerator for about 30 minutes to chill.

Cake crumbles and coconut milk in glass bowl.

Step 2: Rolling the cake balls

Next, roll the chilled dough into small balls. (Should make about 20.) Place the balls on a parchment paper lined baking sheet. Place in the freezer for about 15-20 minutes.

Step 3: Chocolate

Finally, melt chocolate chips with coconut oil and salt until silky smooth. Dunk each cake pop into the chocolate until fully coated. (Using a cake pop stick makes it easier!) Place in the refrigerator to set for about 30 minutes. Enjoy!

Cake pops on a parchment paper lined baking sheet.

Helpful Tips

Make sure the vanilla cake is completely cooled before crumbling!
If your dough is dry, you can add more full fat coconut milk.
For a fun topping, add drizzled white chocolate or (naturally) colored sprinkles!
If you want to make a homemade chocolate coating, follow the instructions in this video from my Instagram page!
Freeze the cake pop balls before dunking in the chocolate! It keeps them from losing their shape.
If you don't have cake pop sticks, use two forks to dunk the cake balls into the melted chocolate. This allows excess chocolate to drip off.

Frequently Asked Questions

Can I swap coconut milk for frosting?

If you want a sweeter version, you can swap the coconut milk for frosting! Simple Mills and Miss Jones are my favorite dairy-free frosting brands.

Where can I find cake pop sticks?

I purchased mine through Amazon. (They're reusable!) You can also find them at Walmart!

Can I use a pre-made cake?

You can swap the homemade cake for a pre-made gluten-free cake! Any cake will work with this recipe.

How to store leftovers

Leftover cake pops should be stored in an airtight container in the refrigerator or freezer. Serve chilled!

More cake recipes!

After you try these Gluten-Free Vanilla Cake Pops, make sure to leave a comment & rate the recipe!

Recipe

Gluten Free Vanilla Cake Pops

Name: Gluten Free Vanilla Cake Pops
Prep time: 20 min
Total time: 50 min
Ingredients: 4 Cups Gluten-Free Vanilla Cake, Crumbled (I used my almond flour vanilla cake recipe!); 1/2 Cup Full Fat Coconut Milk (Just the thick white part at the top of the can!); 1/2 Cup Dark Chocolate Chips; 2 Teaspoons Coconut Oil; 1/4 Teaspoon Salt

If you're looking for a fun treat that's lower in sugar, you have to try these Gluten-Free Vanilla Cake Pops! They're made with simple ingredients, and you don't need any frosting!

Print Recipe Pin Recipe

Prep Time 20 mins

Chill Time 30 mins

Total Time 50 mins

Course Dessert, Snack

Cuisine American

Servings

Calories 170 kcal

Equipment

Cake Pop Sticks
Parchment Paper

Ingredients

Cake Ball

4 Cups Gluten-Free Vanilla Cake, Crumbled I used my almond flour vanilla cake recipe!
½ Cup Full Fat Coconut Milk Just the thick white part at the top of the can!

Chocolate Layer

½ Cup Dark Chocolate Chips
2 Teaspoons Coconut Oil
¼ Teaspoon Salt

Instructions

Start by adding vanilla cake crumbles into a mixing bowl with full fat coconut milk. Use a spatula to mix until a dough forms. Place in the refrigerator for about 30 minutes to chill.
Next, roll the chilled dough into small balls. (Should make about 20.) Place the balls on a parchment paper lined baking sheet. Place in the freezer for about 15-20 minutes.
Finally, melt chocolate chips with coconut oil and salt until silky smooth. Dunk each cake pop into the chocolate until fully coated. (Using a cake pop stick makes it easier!) Place in the refrigerator to set for about 30 minutes. Enjoy!

Notes

* Nutrition facts will vary depending on what cake you use.

Helpful Tips

Make sure the vanilla cake is completely cooled before crumbling!
If your dough is dry, you can add more full fat coconut milk.
For a fun topping, add drizzled white chocolate or (naturally) colored sprinkles!
If you want to make a homemade chocolate coating, follow the instructions in this video from my Instagram page!
Freeze the cake pop balls before dunking in the chocolate! It keeps them from losing their shape.
If you don't have cake pop sticks, use two forks to dunk the cake balls into the melted chocolate. This allows excess chocolate to drip off.

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 34gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 286mgPotassium: 41mgFiber: 1gSugar: 20gVitamin A: 1IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Keywords healthy cake pops, lower sugar cake pops, vanilla cake pops

Did you make this recipe?Tag @freshwaterpeaches on Instagram!