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I tested (with great success!) a gluten-free cake pop recipe by Elana Amsterdam of Elana’s Pantry. Elana is the leading almond flour baking and cooking expert.
Thanks to Elana’s hard work, I’ve learned how to make delicious, moist and decadent gluten-free cake pops using Honeyville Blanched Almond Flour*. I cannot attest to how this recipe will turn out when you use other almond flour brands. I just know that some flours have a grittier texture than others. What I can attest to is that the Honeyville Blanched Almond Flour is so finely ground that there is not grittiness at all – and Honeyville truly is the gold standard in almond flour.
Part of Elana’s recipe calls for you to make the Chocolate Cake recipe featured in The Gluten-Free Almond Flour Cookbook* by Elana Amsterdam. I think this cookbook is worth every penny and I highly suggest you buy it. When I’m looking for a go-to, tried and true almond flour recipe, I always turn to this cookbook first – and have for years! You can get it for $17.99 + shipping and combine it with an order for Honeyville Blanched Almond Flour*, which you’ll need in order to cook-up just about all of Elana’s recipes!
I hope you enjoy these gluten-free cake pops as much as my family did. Have fun!
I recommend making the cake portion of the recipe the night before and sticking it in your fridge overnight. Elana requires you to make her Chocolate Cake recipe from The Gluten-Free Almond Flour Cookbook. I am lucky enough to own my own copy of her cookbook (and it’s signed) as I met Elana at a gluten-free event in Denver a few years ago.
- The cake recipe calls for a lot of agave nectar. I ran out (poor planning!) I was able to supplement with honey and I think (not tested) maple syrup would be good in a pinch too.
- For the “balls” portion, the biggest shortcut I used was my electric fondue pot. Instead of dealing with an open flame or double broiler to melt the chocolate, I simply added melting wafers to my electric fondue pot. This made it safe for my daughter to do a lot of the dipping.
- These are messy to prepare! When breaking down the chocolate cake and mixing it with the raspberry preserves, use gloves. Also, get a good-sized casserole dish as a “catch” for excess sprinkles. The sprinkles go everywhere.
- Also, don’t make your balls too big. My balls were a little top heavy because I rolled them a little bigger than I should have. I know better for next time.
I served these gluten-free cake pops after dinner the other night. My father, who isn’t always a fan of my gluten-free baking, loved them. He said this one is definitely a “keeper.” I’ll take the compliment and run with it!
My mom suggested I coat the cake pops with blue sprinkles and serve at the baby shower my mom and I are hosting at my house for my sister-law (it’s a boy!). I think that is a terrific idea and plan to make these as a festive dessert at my sister-in-law’s baby shower in April 2015. I’ll post the results after the baby shower.
Want to learn more about this recipe’s origins? Read Elana’s full post on how she developed (and adapted) this recipe to her liking from another cookbook. It’s a great read! I love all the effort, trial and error she put into it. So thoughtful!
Disclosure: This post contains affiliate links.