Cake Pops

Cake Pops

Prep: 50 mins
Bake: 25 mins
Makes 24 pops, serves 24


If you have kids, you probably know Starbucks Cake Pops are $5 each, which can make a simple trip to get coffee become extremely expensive fast.  I’ve had moms say they can’t get out of Starbucks for less than $50!  These detoxed cake pops will fool the kids, nourish their bodies, prevent the hyperactive sugar rush…and save some serious dough, pun intended!   I haven’t found candy melts that aren’t complete junk food, so stick with Lily’s brand chocolate chips for the healthiest, sugar-free candy coating option.  Lily’s makes a variety of flavored chips like white chocolate, milk chocolate, butterscotch and special edition holiday flavors.  Only the dark chocolate chips are dairy-free, so use your family’s preference for the candy coating.  Otherwise, there are endless cake and frosting flavors to experiment with.  These are so much fun and pretty easy to make, but you’ll need to have a cake pop stand ($6 on Amazon) or a piece of styrofoam to secure your pops while they harden.  If forgoing the Amazon cake pop kit, you can purchase lollipop sticks online or at your local craft store.  I made a traditional yellow cake, vanilla frosting and covered them in dark chocolate…they turned out so cute and were a win with the kiddos and adults who ate them.

Cake Pops Comparison Chart

Cake Pops


Dry Cake Ingredients:
2 cups Flour Swap
1 cup Sugar Swap
2 teaspoons baking powder (double for Grain-Free Swap)
½ teaspoon salt
Wet Cake Ingredients:
1 ¼ cups unsweetened plant milk
¼ cup Butter Swap
2 Egg Swaps
1 tablespoon vanilla extract
Frosting Ingredients:
½ cup Powdered Sugar Swap
2 tablespoons Butter Swap
1 teaspoon vanilla extract
1-2 pinches salt
1-3 teaspoons hot water (to smooth frosting consistency)
Candy Coating:
1 package sugar-free chocolate chips (I use Lily’s Brand)  

Cake Pops Collage 


Preheat the oven to 350 degrees.  Line 2 round 9” cake pans with parchment paper.  

Mix dry cake ingredients well, then add wet ingredients and mix until smooth cake batter is achieved.  Allow the dough to rest for a few minutes then stir for 1 more minute.  Bake for about 22-28 minutes (30-35 minutes Grain-Free) until the edges turn golden and a toothpick comes out mostly clean.  Remove from the oven and cool completely on a rack.  

Once cooled, lift the cake out of the pans and trim off any dark areas around the edges or bottom of the cakes.  Crumble the cake into a large bowl.  

Make the frosting by mixing all ingredients together until smooth.  Fold the frosting into the crumbled cake until it’s well incorporated and the cake holds together when pressed.  Make golf-ball size cake balls and spread them out on a baking tray to prepare for final assembly.   

Melt the chocolate chips in a double boiler or the microwave until smooth and drippy.  Dip each cake pop stick about 1” into the melted chocolate and push the chocolate dipped stick into each cake ball.  Transfer to the freezer for about 10 minutes to set the chocolate, this will sturdy each cake ball onto the stick and make the final chocolate dip go smoothly.  After the pops are set, dip each cake ball into the melted chocolate and place them in your cake pop stand (or styrofoam) to completely harden. If desired, decorate with naturally-dyed sprinkles while the chocolate is still wet.  I let mine fully harden in the fridge before transferring them to a sealed container for storage up to 1 week. *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. Freeze for long term storage.   


Cake Pops Nutrition Label

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