Everybody loves cake pops.
Whether they’re from Starbucks, a cupcake shop, even homemade! Unfortunately, not everyone can afford to eat them by the dozen and stay as thin as a rail. If you happen to have a cake pop maker, or have read the ingredients in a cake pop recipe, you can probably guess why. Butter, sugar, flour, the whole shebang. And that’s not even counting the icing.
If you do have a cake pop maker, you probably know how easy they are to make. You just whip up the mix, plop it in the little “dips”, close the lid and five minutes later… you’ve got yourself some cake pops. Icing them can be a hassle, depending on whether or not you have one of those nifty dipping forks. I do not, so you can guess my hands were just a little chocolately after the whole experience.
But I’m going to be honest here, who can resist a cake pop, no matter the nutrition information, when it’s so easy to make and just looks so delicious? Not me, that’s for sure. So, I decided to save us the inner battle and create a healthy cake pop recipe. And not just healthy, but gluten free too!
It seems like “gluten free” is the big new thing. While many people do have a gluten allergy, others just want to avoid the bloating, headaches, fatigue, etc. commonly associated with it. And whenever I bring cookies to school, a party, etc., nine times out of ten a few people can’t eat them due to the gluten. So, I’ve started making many of my recipes gluten free!
If the title “gluten free” freaks you out, or you’re a little wary of what actually replaces the gluten found in flour, allow me to explain. In my recipes, at least, I replace the gluten with oats. This both cuts the calories, and allows for the gluten free factor. (Caution: not all oats are certified gluten free, make sure to look on the packaging for confirmation.) Yet, no gluten means no, for lack of a better explanation, “glue”. In most recipes, gluten is the “glue” that holds the baked good together. Remove it, and you’ve got a crumbly cake. But I’ve found that an easy replacement for this is chia seeds. Grind them up with your oats, and you’ve got the easiest (and cheapest) gluten free flour ever!
So, no gluten means everyone can enjoy these cake pops guilt and worry free!
Amending my previous statement: everybody loves gluten free cake pops!
Double Chocolate Cake Pops
- 1/4 c old fashioned oats
- 1/2 tsp chia seeds
- 1/4 c cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 2 tbs coconut oil
- 1/4 c stevia
- 1 egg white (or 3 tbs egg whites)
- 1/2 tsp vanilla extract
- 2 tbs milk of choice (I used almond milk)
- 1/4 c chocolate chips
Preheat (or simply turn on) cake pop maker. Process oats and chia seeds in a food processor or blender until they’ve reached the consistency of oat flour. In a large bowl, combine oat flour mixture, cocoa powder, baking powder, baking soda, coconut oil, stevia, egg white, vanilla extract, and milk of choice. Melt chocolate chips and stir until fully combined. Grease the cake pop maker and spoon about 1 tbs of the batter into each of the “dips” of the maker. Bake 4 to 5 minutes, or until an inserted toothpick comes out clean. Remove and cool, before icing. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields a dozen pops)
Nutritional information calculated for uniced cake pops.