Gluten Free Chocolate Cake Pops

1. 1

   Follow these cake box directions: Preheat oven to 350 degrees

2. 2

   Add chocolate cake mix, eggs and grape seed oil to a mixing bowl and whisk. Slowly add in hot water and whisk well until there are no more lumps.

3. 3

   Spray a 10 inch square cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

4. 4

   Allow cake to cool.

5. 5

   While the cake is cooling, start frosting recipe. See recipe below.

6. 6

   After the cake is cooled, crumble the cake into a large mixing bowl. Avoid any crispy corners.

7. 7

   Add all the frosting, you will have 1/2 cup plus 1 Tablespoon.

8. 8

   Mix well with your hands

9. 9

   Use a mini cookie scooper to get an even amount of cake dough. This is 2 tablespoons. Squeeze the cake dough and roll into balls. Place on a cookie sheet.

10. 10

    Repeat to make 35 cake balls. Refrigerate for an hour.

11. 11

    In a small saucepan, melt 15 ounces of dairy free chocolate on low. Set aside.

12. 12

    Remove cake balls from the fridge.

13. 13

    Place a popsicle stick in the melted chocolate and press straight into cake ball while it is on the cookie sheet. Repeat with remaining cake balls. Place back in the fridge for 5 minutes so the chocolate will harden. Remove from fridge.

14. 14

    Dip each cake ball into melted chocolate. Gently twirl cake pop while scraping off excess chocolate with a spatula and place on a sheet of parchment paper. Add desired sprinkles. Repeat with remaining cake pops.

15. 15

    Once chocolate has hardened, place back on cookie sheet and store in the fridge. I remove my cake pops from the fridge 2 hours before serving so that they have time to soften. Enjoy

* Per serving · 4 servings · Values may vary.