INGREDIENTS
CAKE

• 2 1/2 c. gluten-free flour
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 3 Eggland’s Best® Eggs, large
• 1/2 c. avocado oil
• 1 c. unsweetened almond milk
• 1 c. sour cream
• 1 Tbsp. vanilla
• 1.5 c. coconut sugar

BUTTERCREAM

• 1/2 cup of butter (1 stick)
• 1 1/2 c. powdered sugar
• 1/2 tsp. vanilla
• 1/2 Tbsp. unsweetened almond milk

DECORATIONS

• 2 packages of white candy melts
• gold sprinkles
• 36 sticks

INSTRUCTIONS

• Preheat the oven to 350ºF and grease 2 9″” baking pans.
• In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
• In a large mixing bowl, whisk together the eggs, avocado oil, almond milk, sour cream, coconut sugar, and vanilla.
• Add half of the dry ingredients to the wet ingredients and stir. Then add the other half and stir until combined.
• Divide the batter evenly into the two baking pans and bake for about 30 minutes or until a toothpick comes out clean.
• While the cake is baking, prepare the buttercream frosting. Using a hand or stand mixer (with paddle or whisk attachment), whip the butter for 1 minute.
• Add the powdered sugar, vanilla, and almond milk, and mix on low speed.
• Allow cake to cool; then crumble it into a bowl, ensuring there are no large clumps.
• Add 6 spoonfuls of buttercream frosting and combine with a spatula.
• Form into 1-inch balls. If it doesn’t hold together, add another spoon of frosting. You will have some leftover frosting.
• Heat a few candy melts in the microwave, stirring at 30-second intervals.
• Dip the tip of each stick into the melted candy and push into cake pop until it reaches about halfway through.
• Place on a plate/pie tin and freeze for 20 minutes.
• Remove cake pops from freezer (work in batches of 12 so they stay cold while coating) and heat the rest of the candy melts in a microwave-safe bowl, stirring at 30-second intervals.
• Dip cake pop into melted candy to cover the top half; then use a spoon to cover the rest of the cake pop.
• This is easier than twirling the stick around in the coating because you don’t want the cake to fall off the stick!
• Immediately top with sprinkles.
• Let stand for about 10 minutes and enjoy!
• Store at room temperature.
• If you don’t have a cake pop stand, fill a cup with rice, beans, or sprinkles and place the cake pops in the cup.