Gluten-Free Cake Pops | Hannah Harvesting Health

Hannah Harvesting Health

Name: Gluten-Free Cake Pops
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 40
Cuisine: International
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; Wilton Candy Melts, Bright White, Vanilla Flavor; Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; Value Corner Vanilla Flavor, Imitation; Pillsbury Spring Vanilla Frosting; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Gluten-Free Cake Pops

Serves 4015 mins prep17 mins cook

Delicious gluten-free cake pops made with almond flour and coated in white chocolate. Perfect for a fun treat!

0 servings

What you need

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

Wilton Candy Melts, Bright White, Vanilla Flavor

white chocolate

Signature Select Double Acting Baking Powder

tsp baking powder

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

tsp vanilla extract

cup frosting

cup milk

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

organic eggs

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Instructions

1: Preheat oven to 350°F and grease an 11x17 sheet pan.

2: In a large mixing bowl, whisk together the eggs, vanilla extract, melted butter, and milk; then stir in the dry ingredients.

3: Pour the batter over the sheet pan and bake for 17 minutes.

4: Once the cake is cooled, add it to a bowl and crumble it using your hands or a hand mixer.

5: Add in the frosting and mix until fully combined.

6: Scoop the dough, using a mini cookie scoop, into 38-40 bites, dip in white chocolate, and add sprinkles. Enjoy!

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