Birthdays are a time of celebration (and an excuse shamelessly to eat lots of cake!). I’m beyond happy that gluten free dessert options have come such a long way! I remember my first gluten free birthday. Truth be told, “pre-celiac” my version of baking involved going to the bakery and buying something. It was safer for all involved if I steered clear of the oven. Then I went gluten free and I was basically forced to become one with my kitchen, 15 different types of gluten free flour, and a strange ingredient called Xanthan Gum. I baked my first birthday cake and it was a disaster. It tasted like burnt cardboard and looked like a squashed pancake. However, in the past six years, I’ve learned to (gasp) enjoy baking! I love creating new gluten free recipes and coming up with fun and tasty treats. If I can do it, you can too! Want to get creative for your next sans gluten birthday dessert? This recipe was a huge hit with adults and kids alike.
Gluten Free Chocolate Cake Pops Recipe
1 box of Gluten Free Devil’s Food Cake Mix (I used Betty Crocker)
1 stick of butter
1 cup water
8 ounce cream cheese (softened)
¼ cup of butter (softened)
1 cup confectioners sugar
½ tablespoon of milk
1 teaspoon vanilla extract
2 packages of lollipop sticks (from local craft store)
2 packages (four cups) white or dark chocolate chips
Sprinkles, Nonpareils, sugar beads, or shaped sprinkles
I followed the directions on the Betty Crocker Gluten Free Devil’s Food Cake Mix box. Let the cake cool completely. Now for the fun part, plop cake into a large bowl and begin breaking it up with your fingers. In a separate bowl, cream together one 8-ounce package of softened cream cheese, ¼ cup softened butter, 1 cup of confectioners sugar, 1 teaspoon of milk, & 1 teaspoon vanilla extract. Once the mixture is fully creamed and smooth (if necessary, add a bit more milk), transfer the mixture into the bowl of crumbled cake. Using your hands, combine the cake and icing. Transfer cake/icing mix to refrigerator for 15 minutes. Line a cookie sheet with parchment paper. Roll mixture into 1 – 2 inch balls and place on cookie sheet. Once all balls are formed, insert a lollipop stick into each cake ball. Pop the cookie sheet into the freezer for 15 minutes. While cake pops are freezing, begin melting your chocolate in a double boiler (or microwave) in a deep bowl. Begin dipping each cake ball completely into the chocolate. Get creative and sprinkle on whatever toppings you’d like! Place lollipop back on parchment paper and allow chocolate to harden. FYI, these can be frozen for a future celebration! Makes approximately 40 cake pops.