Gluten Free Red Velvet Cake Pops

These gluten free red velvet cake pops are one of my favorite treats to make. They look impressive, taste amazing, and they’re honestly not that hard to put together.

Red velvet and cream cheese frosting is already a perfect combo. Rolling them into little bite-sized pops and coating them in white chocolate just takes it to the next level.

The best part is that these are completely gluten free, so everyone can enjoy them. Whether you’re bringing them to a party or making them for your family, nobody will even notice the difference.

You only need a few simple ingredients to make these. A gluten free red velvet cake, some cream cheese frosting, white chocolate, and sprinkles to finish them off.

They do take a little bit of patience with the dipping and decorating, but the process is actually pretty fun. And the end result is totally worth it.

Why You’ll Love This Recipe

Gorgeous Bite-Sized Treats – These little pops look stunning with their white chocolate coating and red sprinkles on the outside and vibrant red velvet on the inside.

Irresistible Flavor Combo – The rich red velvet cake mixed with cream cheese frosting and wrapped in white chocolate is a flavor trio that is hard to beat.

No One Will Know They Are Gluten Free – These taste so moist and decadent that even people who eat regular desserts will never guess they are gluten free.

Ingredients

For the Cake

• 1 box Gluten Free Red Velvet Cake Mix (or 1 batch homemade)
• Eggs, Oil, and Water (as directed on box)

For Assembly

• 1/3 cup Cream Cheese Frosting
• 12 oz White Chocolate Chips
• 1 tbsp Coconut Oil
• Red Sprinkles for decoration
• 24 Lollipop Sticks

How to Make

Step 1

Prepare the gluten free red velvet cake according to the package directions in a 9 by 13 inch baking pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan, about 1 hour.

Step 2

Once fully cooled, use your hands to crumble the entire cake into fine crumbs in a large bowl. There should be no large chunks remaining. Add the cream cheese frosting and mix thoroughly until the crumbs hold together when pressed.

Step 3

The mixture should feel like wet sand that sticks together easily.

Step 4

Using a small cookie scoop or tablespoon measure, scoop out portions of the mixture and roll them into smooth, tight balls about 1 1/4 inches in diameter. Place them on a parchment-lined baking sheet. You should get about 24 cake pops. Refrigerate for at least 30 minutes until firm.

Step 5

Melt the white chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between each until completely smooth.

Step 6

Dip the tip of each lollipop stick about half an inch into the melted white chocolate, then insert it into a cake ball, pushing halfway in. This acts as glue to hold the stick in place. Repeat with all the cake balls and refrigerate for 10 minutes to set.

Step 7

One at a time, dip each cake pop into the melted white chocolate, tilting the bowl and turning the pop to coat it evenly. Let the excess drip off, then immediately add red sprinkles while the chocolate is still wet.

Step 8

Stand the finished cake pops upright in a styrofoam block or place them on parchment paper. Let the coating set completely at room temperature for about 20 minutes.

My Tips

Crumble the Cake While It’s Fully Cool

If the cake is even a little warm when you start crumbling, the moisture will make the mixture too sticky and wet. That means your cake pops will be mushy instead of holding a nice round shape.

Give it the full hour to cool, or even longer if your kitchen runs warm. You can also pop the cake in the fridge for 20 minutes after it cools on the counter to make sure it’s completely ready.

When you crumble, really break it down into fine, even crumbs. Big chunks will make your cake balls lumpy and they won’t roll smooth.

Go Easy on the Frosting

Start with less frosting than you think you need. Add about half of the 1/3 cup first, mix it in, and then check the texture. If it holds together when you squeeze a small handful, you’re good.

Too much frosting is the number one reason cake pops turn out too soft, fall off the stick during dipping, or taste overly sweet. You can always add more, but you can’t take it out.

Gluten free cake tends to crumble a bit differently than regular cake, so the amount of frosting you need can vary depending on the brand of mix you use.

Keep the Chocolate at the Right Thickness

The coconut oil is there to thin the white chocolate so it coats smoothly. If after melting it still feels thick and clumpy, add another half teaspoon of coconut oil and stir it in.

If the chocolate starts to thicken while you’re dipping, pop it back in the microwave for 10-15 seconds and stir. You want it to flow easily off the cake pop so you get a thin, even coat instead of a thick, blobby one.

Also, make sure not a single drop of water gets into the chocolate. Even a tiny bit of water will cause white chocolate to seize up and turn grainy, and there’s no fixing it once that happens.

More Tasty Recipes

• Gluten Free Red Velvet Cheesecake
• Gluten Free Red Velvet Cupcakes
• Gluten Free Red Velvet Cookie Crumble Bread

FAQ

Can I use milk chocolate or dark chocolate instead of white chocolate for the coating?

Absolutely! Milk chocolate or dark chocolate both work great for coating cake pops. Just keep in mind that the red velvet color won’t show through a darker coating, so the look will be different but the taste will still be delicious.

Whatever chocolate you choose, make sure it’s labeled gluten free if you need to keep the recipe safe for those with sensitivities. Also, still add the coconut oil to help thin it out for a smooth, even coating.