Homemade Cake Pops
These homemade cake pops are made with wholesome ingredients like whole wheat flour, Greek yogurt and maple syrup.
Servings: 24 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
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
Serving: 1 cake pop | Calories: 183kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 55mg | Fiber: 1g | Sugar: 18g