Alienum phaedrum torquatos nec eu, vis detraxit periculis ex, nihil expetendis in mei. Mei an pericula euripidis, hinc partem.

Dessert Collection



  • 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


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


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


  • 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.
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners. View more

You must be 21+ to enter. To verify, press Enter

By entering this site, you are agreeing to our Terms & Conditions and Privacy Policy. Please do not share or forward to anyone underage.


© 2024 ZONIN1821. All rights reserved
Imported in the US
by ZONIN USA, Inc. Aventura, FL