Homemade Cake Pops (Made Healthier)
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These homemade cake pops are a lighter twist on the classic treat! Made with wholesome ingredients like whole wheat flour, Greek yogurt and maple syrup, they’re soft, sweet and perfect for dipping in your favorite chocolate or candy coating.
In honor of Olivia’s 6th birthday over the weekend, I decided to make homemade cake pops! She loves the ones from Starbucks, so I thought it would be fun to recreate them at home while making them a little healthier.
I used my healthy vanilla cake recipe as the base for the cake and swapped the traditional frosting for Greek yogurt and a touch of maple syrup to keep the sugar lower. The end result is soft, perfectly sweet cake pops that taste just as fun and indulgent as the original but made with wholesome ingredients you can feel good about.
Whether you’re making these for a birthday party, special occasion or just for fun, these homemade cake pops are guaranteed to be a hit with both kids and adults.
Table of Contents
Why You’ll Love These Healthier Cake Pops
- Fun to make: Rolling, dipping, and decorating is such a fun activity for kids or parties.
- Wholesome ingredients: Made with Greek yogurt, whole wheat flour and maple syrup instead of refined sugar or frosting.
- Perfectly sweet: Lightly sweetened but still tastes like a treat.
- Customizable: Use any type of chocolate or candy coating and decorate with your favorite sprinkles or colors.
- Make-ahead friendly: You can chill or freeze them, making party prep super easy.
Ingredients Needed
- whole wheat pastry flour – keeps the cake light while adding extra fiber.
- eggs – provide structure and richness.
- plain full-fat Greek yogurt – used in both the cake and the cake pop mixture for moisture, creaminess, and a boost of protein.
- avocado oil – for healthy fats and a tender texture.
- pure maple syrup – naturally sweetens the cake and cake pop mixture with a subtle caramel flavor.
- chocolate or candy coating – this is where the fun comes in! You can use dark, white or colored melts for variety.
- coconut oil – helps the coating melt smoothly and gives it a glossy finish.
- sprinkles or toppings – optional, but so fun for decoration
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
- Flour: Whole wheat pastry flour keeps the texture light, but you can use all-purpose flour or a 1:1 gluten-free baking mix if needed.
- Greek yogurt: I used full-fat yogurt, but 2% will also work. Use dairy-free yogurt (like coconut or almond-based) to make these cake pops dairy-free.
- Maple syrup: Swap with honey or agave if preferred, though flavor and sweetness may vary slightly.
- Avocado oil: Melted coconut oil or light olive oil will also work.
- Toppings: Get creative with crushed freeze-dried fruit, shredded coconut, or mini chocolate chips instead of sprinkles.
How to Make Homemade Cake Pops
Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, salt and a pinch of cinnamon.
Step 2: In a separate bowl, whisk the eggs, Greek yogurt, avocado oil, maple syrup and vanilla until smooth and creamy.
Step 3: Gently stir the dry mixture into the wet mixture until everything is just combined.
Step 4: Pour the batter into your prepared pan and bake for about 20–24 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before moving on.
Step 5: Crumble the cooled cake into fine crumbs in a large bowl. Stir in Greek yogurt and maple syrup until the mixture holds together when pressed.
Step 6: Roll the mixture into small, even balls (about 1 tablespoon each). Place them on a parchment-lined baking sheet and chill in the fridge for a couple of hours, or freeze briefly until firm.
Step 7: Melt your chocolate or candy coating with coconut oil, dip each stick into the melted coating, and insert it into the cake balls. Once all are assembled, dip the pops fully and tap off excess.
Step 8: Place cake pops in a cake stand and decorate with sprinkles before the coating sets. Chill until firm and enjoy!
Brittany’s Tips For The Best Cake Pops
- Don’t overmix: You want the cake to stay fluffy and light, so stir just until combined.
- Let the cake cool completely: Warm cake will make the mixture too soft and hard to roll into balls.
- Adjust the yogurt if needed: If your mixture feels dry or crumbly, add a little extra Greek yogurt (start with 1 teaspoon at a time) until it holds together easily.
- Chill before dipping: Cold cake balls are much easier to dip and less likely to fall off the sticks.
- Melt chocolate slowly: Use a double boiler or microwave in 20-second intervals, stirring often to avoid overheating.
- Decorate right away. Add sprinkles while the coating is still wet so they stick perfectly.
- Use a stand or styrofoam block: It keeps the cake pops upright while the chocolate sets (and looks cute for serving, too!).
- Store properly: Keep them chilled until ready to serve. They’ll stay fresh for up to 5 days in the fridge or 1 month in the freezer.
How to Store
Store your finished cake pops in an airtight container in the fridge for up to 5 days. If you’re stacking them, place a sheet of parchment paper between layers to keep them from sticking.
For longer storage, freeze them for up to 1 month. Let them thaw in the fridge before serving. You can also freeze the rolled (undipped) cake balls and coat them later. Just make sure to thaw them slightly before dipping so the chocolate doesn’t crack.
Frequently Asked Questions
Yes! You can bake the cake a day or two ahead and store it covered at room temperature. Once the pops are dipped and decorated, keep them chilled until you’re ready to serve.
I haven’t tried it, but it should work just fine to use a dairy-free yogurt (like almond, oat, or coconut) and a dairy-free chocolate or candy melt for coating.
Absolutely! You can serve them as “cake bites” by dipping them completely in chocolate and placing them on parchment paper to set.
That usually happens when the cake balls are too cold or the chocolate is too hot. Let the pops sit out for 5–10 minutes before dipping and make sure the coating is melted but not overly warm.
Yes! If you’re using white chocolate or candy melts, add a few drops of gel-based or oil-based food coloring for fun themed pops.
More Healthy Treats
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Homemade Cake Pops
Ingredients
Cake
- 1 ⅓ cups whole wheat pastry flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- Pinch of cinnamon
- 2 large eggs, at room temperature
- ¾ cup plain full-fat Greek yogurt
- 2 ½ Tablespoons avocado oil
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
Cake Pop Mixture
- Crumbled cake, from above
- ⅔ cup plain full-fat Greek yogurt
- 1 Tablespoon maple syrup
Coating
- 2 cups dark chocolate chips, white chocolate chips or candy melts
- 2 teaspoons coconut oil
- Sprinkles, if desired
Instructions
- Preheat oven to 350°F. Grease and line one 8 or 9-inch round or square pan.
- In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, whisk eggs, Greek yogurt, avocado oil, maple syrup and vanilla until smooth.
- Stir in dry ingredients until just combined. Spread batter evenly in the pan.
- Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
- Crumble cooled cake into fine crumbs. Add Greek yogurt and maple syrup and stir until mixture holds when pressed. Add more yogurt if needed.
- Roll into tablespoon-sized balls and place on a parchment-lined plate or baking sheet. Chill in the fridge for 2-4 hours or freeze for 30 minutes, until firm.
- Melt chocolate with coconut oil until smooth. Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into a chilled cake ball.
- Once all sticks are inserted, dip each cake pop fully into the melted chocolate, letting the excess drip off. Place upright in a cake pop stand or styrofoam block. If using sprinkles, add while the coating is still wet.
- Chill until chocolate hardens. Store in the fridge for up to 5 days or freeze for up to 1 month.
Notes
- Flour: Whole wheat pastry flour keeps the texture light, but all-purpose flour will also work. If you want to make the cake pops gluten-free you can try using a 1:1 gluten-free baking mix, but I haven’t tried it.
- Storage: Keep cake pops chilled in an airtight container for up to 5 days or freeze for up to 1 month. Thaw in the fridge before serving.
- Make ahead: You can bake the cake and roll the cake balls a day or two in advance, then dip and decorate when you’re ready.
- Serving idea: Skip the sticks and serve them as bite-sized “cake truffles” if you prefer!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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