Chocolate Cake Pops

Prep Notes

Although I typically use less processed sweeteners in the treats I make, I sometimes like to follow the 90/10 rule and enjoy a little bite of something rich and chocolate made with traditional sweeteners. They come together quickly, but look impressive and taste so good. It’s a nice way to have a small bite of something rich and delicious!


1 gluten-free/dairy free cake mix, prepared according to package directions (*note-if making vegan, substitute a “flax egg” for each egg called for in the recipe, recipe below)
If milk is called for in recipe, use unsweetened almond milk
3/4 cup of buttercream, recipe for vegan buttercream below.
1 package of Enjoy Life brand dark chocolate morsels, melted & mixed with 1 tsp coconut oil.


In a large bowl crumble cake, stir in buttercream until mixed well.
Form into 2” balls and place on parchment lined, rimmed baking sheet.

Place a 4” long lollipop stick into each ball, almost to the bottom.

Place in freezer, until slightly firm; while you prepare the melted chocolate & coconut oil.

In a small deep bowl, melt chocolate in morsels & coconut oil & stir until smooth. Microwave at 30 second intervals, stirring after each increment until smooth.

Remove pops from the freezer, dip each pop fully in melted chocolate and place on parchment-lined rimmed baking sheet. Sprinkle with decorations if desired. Continue until all pops are covered in chocolate. Place baking sheet in refrigerator or freezer until set. Store in air tight container.

Flax Egg Recipe Replacement
1 Tbs ground flax meal
2 1/2 Tbs water

Combine flax meal and water in a small bowl. Let sit for 5 minutes to thicken. This will replace one egg in recipes. If used in recipes for cakes or muffins, they will not rise as they would with an egg. For the cake pop recipe it will not matter.

Vegan Buttercream Recipe
1/2 cup Earth Balance Soy-free Buttery Spread
1/4 cup Nutiva Shortening (red palm oil & coconut oil blend)
3 cups confectioner’s sugar
2 1/2-3 Tbs unsweetened almond milk
1 tsp pure almond extract

In a large bowl whip Earth Balance & shortening until fluffy, about 1 minute
Add the sugar, almond milk and extract and whip until fluffy.
*note-there will be plenty to save for another use. It freezes very well!


This recipe is gluten-free, dairy-free, soy-free, & may be made vegan by using a “flax egg replacement” if an egg is called for

Originally posted on Happy Healthy Belly's Blog on 2/15/18