These Easy No Bake Cake Pops are a fun, quick and lightened up version of traditional cake pops. Made with almond and coconut flours, maple syrup and butter, they are naturally gluten-free, refined sugar free and so delicious your family will absolutely love them!
This no bake cake pop recipe is very special to me because it marks 100th recipe on Wholly Tasteful! To celebrate, I wanted to celebrate with something festive but quick and simple and that's how these delicious treats were born!
I’ve been thinking about making a healthier rendition of classic Starbucks cake pops for a while and these turned out better than any cake pops I’ve ever had. Seriously, they are so delicious it’s very hard to limit yourself to eating only one!
No Bake Cake Pops
I love making healthier versions of sweet treats using almond and coconut flour, such as in these Healthier Reese’s Eggs, my Healthy Rice Krispie Treats or these vegan Healthy Almond Shortbread Heart Cookies. For the base of this recipe, I decided to use raw cookie dough made with a combo of these 2 flours, maple syrup, vanilla, salt and fat. I’ve experimented with coconut oil and nut butters and both work well but I found that melted butter gives these cake balls a truly cake-like flavor and texture.
These fabulous pops are super moist and soft on the inside and wonderfully crunchy and sweet on the outside, thanks to the winning white chocolate + colorful sprinkles coating. Best part? They are not only healthier but also SO MUCH easier to make than traditional cake pops made with baked cake!
Make sure to also try these Strawberry Cake Pops, No-Bake Cheesecake Balls and these No-Bake Freezer Carrot Cake Bars for more great no-bake recipes.
No Bake Cake Batter Truffles Take 2
Step 1: Make the dough. Place both flours, vanilla, maple syrup, butter and salt in a bowl and mix with a silicone spatula until dough forms. So easy and no electric mixer needed!
Step 2: Form dough balls. Use a small cookie scoop or a spoon to divide the dough into 12 equally sized portions (the size of a walnut). Then roll into uniform round balls using your hands.
Step 3: Chill. Insert a lolipop stick in the middle of each dough ball (almost all the way in) and place in the fridge for at least 30 minutes to set.
Cake Pops From Leftover Cake: Easy, Fun, Economical
Step 3: Melt the chocolate. I use a microwave safe plastic bowl and melt the chocolate chips in 30-second increments, stirring in-between until all the chocolate is melted.
Step 4: Coat the cake pops and decorate with sprinkles. Dip each cake pop in melted chocolate (using a spoon if needed) and sprinkle with rainbow sprinkles right away. Place in a cake pop stand, a piece of Styrofoam or on a paper-lined baking sheet. Repeat 12 times.
Step 5: Let the cake pops set in the fridge. Carefully place the cake pops in the fridge for at least 30 minutes or until the chocolate is completely dry to touch.
How To Make Cake Pops At Home
After the cake pops are completely set and dry to touch, you can store them in an airtight container or in a ziplock bag for up to a week in the fridge or up to 3 months in the freezer. If you freeze them, you can either enjoy them frozen or leave them out in room temperature for a couple minutes to thaw and serve!
Raw wheat flour is not safe to eat so you technically could but you would need to toast it in the oven first. I’ve seen no-bake treat recipes using toasted flour but haven’t tested it myself.
If the dough seems crumbly, just place the dough ball in the palm of your hand and squeeze for a couple seconds. The warmth of your hand will make it more pliable and easier to roll. If it’s still too crumbly, add a tiny bit more melted butter or a tablespoon to two of milk (or non-dairy milk).
Ingredient Funfetti Cake Pops (using A Box Of Cake Mix)
Yes! If you want to make these without sticks, form the balls, place them in the fridge to set and then use a fork to dip them in melted white chocolate. Place on a paper-lined cookie sheet to set.
It is helpful to have one but if you don’t make cake pops often, you certainly don’t need it. If you have any styrofoam at your house, it makes an excellent DIY cake pop stand. Another option is to just place dipped cake pops onto a parchment paper-lined cookie sheet and leave them to set. They won’t have a perfectly round coating but will still taste delicious!
If you try my Easy No Bake Cake Popsrecipe, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me onInstagram!
Easy Vanilla Cake Pops Recipe With Cake Pops Maker
If you want different color cake pops (blue or pink for a baby shower, for example), add a few drops of food coloring to melted white chocolate chips and stir until uniform color forms. You can also use milk or dark chocolate chips instead of white chocolate.
For chocolate cake pops, add 1 tablespoon of raw cocoa powder to the dough and mix well. You can also stir in mini chocolate chips for chocolate chip cake pops or rainbow sprinkles for funfetti cake pops.
Once the white chocolate is melted, work fast so it doesn’t harden before you get to the last cake pop. If it does harden, just place the bowl with melted white chocolate chips back in the microwave for 10 seconds and stir thoroughly. Repeat if needed until the chocolate is liquid again.
How To Make Cake Pops With A Cake Pop Maker
For a vegan version of cake pops, use melted coconut oil or vegan butter in place or regular butter and dairy-free chocolate chips.
Calories: 154 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 10 mg | Sodium: 46 mg | Potassium: 45 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 90 IU | Vitamin C: 0.05 mg | Calcium: 41 mg | Iron: 0.4 mg
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.I am not an expert on cake balls. Some people are really really good at making them. I’m not even talking about the cutesy, snazzy people who can make their cake balls/pops look like freakin Hello Kitty or a unicorn head. No, those people are sculptors. I’ve come to grips with the reality that I simply do not have the skill, time or patience for that. But they
Cake Truffles (aka Cake Balls, Aka Cake Pops Without Sticks)
Mine always come out looking more like mini deformed potatoes. I basically quit trying to make cake balls because not only was I making pathetic looking ones, but they were so sweet that I would make the sour pucker face when I ate one. What’s the point of all this work if I wasn’t willing to blow the summer slim down diet for a few?! Yes, they’re adorable, they are usually too sweet and don’t taste very good. I am all for presentation, but taste is first and foremost.
Don’t get me wrong, I looooove me some sweets (I mean look at my recipe page, it’s a wonder I don’t give myself diabetes). Most cake balls use a crumbled cake and frosting as the binding agent (the thing that holds the crumbs together), then dunked in white chocolate which I hate because it’s too thick and too sweet even on its own. I make no-bake oreo “cake pops” that I love (get recipe here) because they don’t taste like a pound of sugar cubes… but they aren’t actually made with cake, so they don’t technically count as “cake” balls.
Then I took a cake class at Momofuku’s Milk Bar in NYC (read about that adventure here and here). The head pastry chef Christina Tosi doesn’t refer to their cake balls as cake balls. Nope, the tiny confections appear under the alias of “cake truffles” on the Milk Bar menu. Let’s face it, truffles sound better than balls 😛 Keep it classy, let’s say truffles instead.
How To Make Cake Pops The Easiest Way Ever
Truffles. The bakery uses a soak made with milk and vanilla instead. Also, instead of a thick white chocolate shell, they used a very thin coat of white chocolate, then rolled it in another ingredient. Double win. After the class, we took home a cake and about 5 cake
Truffles and sure enough I tweeted that I ate them for breakfast the next day. They were the best bar none. They weren’t the most adorable things I’ve ever seen, but as far as taste goes, Milk Bar was King.
At the class Tosi said that they ONLY use cake scraps and never make the truffles just to make the truffles. It seemed kind of frowned upon to bake a cake just to crumble it up. Well, being the wild woman I am, I did just that. And
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