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Gluten free Chocolate chip fudge cake pop recipe

I loved making the leopard print cake pops, fruit cake pops and ice cream cake pops for recent events so when I needed to make a sweet treat for a friend's upcoming wedding anniversary party I knew they would fit the bill and I could make them in black and white with little pink cases to match his colour theme.

Gluten Free

24 Servings


Gluten free choc chip cake

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line and grease 20cm tin

  3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour

  4. Beat in eggs, flour, milk, cocoa powder and vanilla extract

  5. Stir in the dark choc chips

  6. Pour batter into tin

  7. Bake for 20-25 minutes

  8. Place cake on a wire rack to cool

Chocolate fudge frosting

  1. Melt chocolate and butter in the microwave or using a Bain marie

  2. Place icing sugar, vanilla essence and milk in a bowl and gradually whisk in chocolate mixture.

  3. Leave to set

To decorate

  1. Crumble chocolate chip cake into small pieces with your fingers

  2. In a food mixer, mix the chocolate fudge frosting with the chocolate cake crumbles

  3. Whisk until it resembles a dough-like mixture

  4. Place mixture into fridge to firm up, making it easier to work with

  5. Line a baking tray with baking paper

  6. Using electric scales, measure out 30g of mixture, roll into a ball, and place on the baking sheet

  7. Repeat until all mixture has gone

  8. Leave cake balls in the fridge for a few hours or overnight

  9. Place candy melts into a microwavable bowl

  10. Heat for 1 minute on medium, stir and continue heating in 30 second intervals until candy is fully melted

  11. Dip lollipop stick about 1/2 inch into melted candy then push into a cake ball, just over halfway through

  12. Carefully hold lollipop stick and dip the cake ball into melted candy, swirling gently until cake ball is covered. Gently tap to remove any excess candy

  13. Immediately cover coated cake ball in sprinkles before the candy sets

  14. Place in polystyrene block and leave to set

  15. Eat and enjoy, or they can be stored in the fridge for a couple of days, or freeze them


Gluten free choc chip cake

  • 125g butter

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 60ml milk (semi-skimmed)

  • 2 tbsp cocoa powder

  • 100g dark chocolate (chips)

Chocolate fudge frosting

  • 30g dark chocolate (chips)

  • 60g butter

  • 225g icing sugar

  • 0.5 tsp vanilla (extract)

  • 60ml milk

To Decorate

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