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Gluten Free Red Velvet Cake Pops

Ingredients

  • 2 cups Bob’s Red Mill Coconut Flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 heaping tablespoons unsweetened cocoa powder
  • 1 1/2 cups canola oil
  • 1 cup buttermilk room temperature (or milk with 1 tablespoon distilled white vinegar)
  • 5 large eggs room temperature
  • 2 ounces red food coloring
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 1 cup frosting you need one cup
  • 1/2 cup half and half
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 3 cups sifted confectioners’ sugar more or less to acheive thick consistency
  • For the coating:
  • 2-3 packets Wilton Candy Melts in color/flavor of your choice. For red velvet, I thought the red, chocolate mint, and white chocolate were fabulous! I purchased mine at a craft store.
  • Sprinkles decorations of your choice – (I used gold colored sugar sprinkles)
  • Other things you’ll need:
  • lolly pop sticks or wooden skewers I used 6 inch skewers and loved them

Instructions

  • For the cake, preheat oven to 350 degrees F and generously grease 12 inch cake pan.
  • In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
  • In large bowl add oil, eggs, buttermilk, vinegar, vanilla extract, food coloring and beat on low with electric mixer until blended.
  • Slowly add dry mixture and continue to beat until batter is smooth.
  • Pour mixture in cake pan.
  • Bake for about 35 minutes or until toothpick comes out dry when inserted in top.
  • Cool on wire rack, remove from pan.
  • For cake pops, break up cake with hands or large spoon and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces.
  • For frosting, beat half and half and sugar with electric mixer until smooth. Add butter and vanilla and continue to beat until mixture forms soft peaks.
  • Add one cup of frosting into cake crumbs and mix well with hands.
  • Scoop out handful, about 1 1/2 ounces, form a round ball, and place on tray lined with parchment paper. Repeat until mixture is used up.
  • Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you're in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.
  • When ready to coat, prepare the candy melts according to package directions.
  • Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. I suggest inserting about halfway.
  • To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You’ll get the hang of it after you do a couple.
  • Sprinkle the top with topping of your choice and place upright in the holder until dry.
  • Enjoy!