Homemade Birthday Cake Pops

Recipe

Homemade Birthday Cake Pops

Prep time: 20 minutes

Cook time: 25 minutes

Serving size: 15 servings

Difficulty: Medium

Jump to recipe

These Homemade Cake Pops are more than just a treat; they’re a celebration of 15 years of culinary innovation. Each bite offers a delightful mix of textures and flavors, from the soft, moist cake to the crunchy granola topping. These bite-sized confections are perfect for any celebration, bringing together the rich flavors of almond flour cake, creamy white chocolate, and the fun crunch of sprinkles and granola. Whether you’re marking a milestone like ours or simply indulging in a sweet treat, these cake pops are sure to bring a smile to your face.

Creating these cake pops is a fun and rewarding experience that combines baking and decorating in a way that's perfect for all skill levels. The base of these cake pops is a moist, flavorful cake made from almond flour and tapioca starch, providing a gluten-free option. The inclusion of coconut oil and agave adds a natural sweetness and moist texture, while the hint of vanilla bean paste and a touch of vinegar create a balanced, flavorful cake that's perfect for shaping into pops.

They’re easy to make, enjoyable to decorate, and even more delightful to eat. So, gather your ingredients and join us in celebrating our 15th birthday. Here's to many more years of delicious creations and shared celebrations!

In this recipe

Ingredients

2 cups almond flour

1⁄4 cup tapioca starch

1 tsp baking soda

1⁄4 tsp salt

3 eggs, room temperature

1⁄3 cup coconut oil, melted

1⁄3 cup agave

1 tsp vanilla bean paste

1 tsp vinegar

1⁄4 cup sprinkles, divided

5 tbsp yogurt

1 cup white chocolate chips

1 tbsp coconut oil

All natural pink food coloring, 1-2 drops

1 cup Purely Elizabeth Chocolate Sea Salt Granola, crushed

Directions

Preheat the oven to 350 F and prepare an 8x8 inch pan with parchment paper and non-stick spray.
In a bowl, stir together the almond flour, tapioca starch, baking soda and salt. In another bowl, whisk together the eggs, oil, agave, pasta and vinegar. Add the wet ingredients to the dry and stir until no spots remain. Fold in half of the sprinkles.
Transfer the batter to the prepared pan and bake for 25-27 minutes or until a toothpick when inserted into the center, comes out clean. Let the cake cool for 20 minutes. Add the cake and yogurt to a mixer fitted with a paddle attachment and mix until combined. Separate the dough into 15 evenly sized balls.
Add the white chocolate and coconut oil to a glass dish over a small pot of simmering water (double boiler) and stir until melted. Add in the pink coloring and stir until blended. Dip cake pop sticks into the white chocolate and then insert into each ball and place them on a baking sheet lined with parchment paper. Chill for 5 minutes and white chocolate has hardened.
Rewarm remaining white chocolate if necessary and dip each cake pop in, covering entirely frosting. Finish with crushed granola and sprinkles.