• 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.

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