Recipes, Special Diets on March 22, 2012 by

Gluten Free Red Velvet Cake Pops

This fun and festive recipe comes from Jodi Reinman, of the blog Garlic Girl. “Garlic Girl shares creative, colorful cooking with a Sicilian flare. Originally created as a way to collect and share favorite recipes with friends and family, it has evolved into a happy place to share food, life and love – and inspire others to do the same with the people they love.” We met Garlic Girl at Blog Her Food last year and let us just say that she is a whole lot of fun packed into a small package. Her blog is full of inspiring and delicious recipes that we hope you’ll check out.

Gluten Free Red Velvet Cake Pops


  • 2 cups Bob’s Red Mill Coconut Flour
  • 1-1/4 cups Sugar
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 heaping Tbsp 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 Tbsp White Distilled Vinegar
  • 1 tsp Vanilla Extract
  • 1 cup prepared or homemade Vanilla Frosting  (directions below):
  • 1/2 cup Half and Half (for frosting)
  • 2 Tbsp Butter (for frosting)
  • 1/2 tsp Vanilla Extract (for frosting)
  • 3 cups sifted Confectioners’ Sugar (more or less to achieve thick consistency) (for frosting)

For the coating:

  • 2-3 packets Wilton Candy Melts, I used chocolate mint and white chocolate
  • 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)


For the cake, preheat oven to 350°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.




I make 100% gluten free, Dairy free and egg free Cake pops. I used your basic recipe and changed the dairy products to Almond milk and the eggs I used Silken Tofu.
Then in the frosting i changed the half & half to Almond & Cashews whipping cream. Both worked out great.

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