Dairy Free Cake Pops [Gluten-free]

This dairy-free cake pops recipe is an easy, allergy-friendly twist on a classic treat, perfect for birthdays, school parties, or weekend baking with kids. They’re simple to customize with different coatings and sprinkles, and using a quick drizzle of dairy-free chocolate glaze makes decorating even easier.

Honestly, the best way to make cake pops is to set out a few toppings and let the kids decorate their own (less perfection, more fun). These bite-sized treats are just enough to satisfy a sweet craving without going overboard (unless you refuse to share, which is totally me), and while you're at it, try these birthday cake protein balls, too.

Ingredients You'll Need

You don't need much to make these vegan cake pops. In fact, if you have a well-stocked gluten-free pantry essentials, you'll have everything you need!

• Oat flour: If making these for someone who is celiac, make sure to double-check that the oat flour is completely gluten-free. And when in doubt, use gluten-free oats and grind them into flour yourself. Learn more about types of gluten-free flour.
• Almond flour: This makes each cake ball light but filling. Learn the difference between almond flour and ground almonds, though, and use almond flour as it’s thinner and won’t leave a chewy texture.
• Almond Milk: We use homemade hemp milk the most, but regular almond or oat milk is great, too.
• Coconut milk: Make sure to use the thick, white part in the can and drain the excess water for the most indulgent flavor. Learn more about the types of different types of coconut milk.
• Powdered stevia: Used to sweeten the cake pops. Know that any sugar can work here, but if using a typical sugar, you'll need a bit more than listed.
• Dairy-free chocolate chips: We find that Enjoy Life Chocolate Chips are the best for coating the cake pops.

See the recipe card for full information on ingredients and quantities.

Flavor Variations

White chocolate: If you can find a high-quality, dairy-free white chocolate, it's a fun twist to change up the aesthetics on the balls.

Extract: Adding almond extract, rum extract, or lemon extract if using white chocolate brings a new flavor to the gluten and dairy-free cake pops.

Drizzle and decorating: Sprinkle on chunky sugar, coconut, crushed nuts, or sprinkles to make the cake pops unique. Or, make them extra indulgent with a drizzle of caramel sauce with coconut milk.

How To Make Dairy-Free Cake Pops

Step 1: Mix together the oat flour, baking powder, and almond flour.

Step 2: In a smaller bowl, beat together the almond butter and maple syrup. Stir in the stevia and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and mix until combined.

4. Step 4: Portion into cupcake molds and bake.

5. Step 5: Once cooled, crumble the cupcakes into a bowl and add the coconut milk and powdered stevia.

6. Step 6: Using your hands, roll the dough into balls. Place a stick into each cake ball and set them on a parchment paper-lined baking sheet and into the freezer.

Step 7: Melt the chocolate sauce and begin to dip the balls.

Step 8: Sprinkle on any toppings and let them set in the freezer.

Expert Tips To Make It

If you don’t have vanilla stevia, simply use a total of 1 teaspoon vanilla + ½ packet of stevia.

Make sure to use coconut milk from a can, not a carton. You don’t want a full liquid but instead the coconut cream. This makes the cake pops have a better texture.

If your cake balls are falling apart as you shape them, try chilling the dough briefly. This helps them hold together.

Some people chill the balls before they place the sticks in, and that works too. If you're placing the sticks first, compress the ball around the stick a bit so that it stays in.

Dairy-free chocolate chips work best for melting, and heating them with coconut oil helps thin them out so that the balls are easier to dip. If your chocolate is too thick, the cake pops will be pulled off the stick.

How To Store Them

Once they’ve set in the freezer, store your cake pops in the fridge. They stay fresh like this for 3-4 days. You can also just prep the balls in advance and coat them with chocolate just before serving.

You can store them for longer in the freezer by placing them in an airtight container, and they’ll last 2-3 months. When you need them, let them thaw overnight in the fridge.

The dairy-free cake pops can be served chilled, but taste best after sitting at room temperature for 10 minutes.

Dairy-Free Cake Pops FAQs