Get the best HELP, HOPE, & FUN for your allergy adventure.
Hey, hey, hey! We recently turned our popular milk-free and egg-free cake recipe into something new.
Goodness, we spent a whole day experimenting with sprinkles and chocolate and white chocolate.
We had to get this perfect, you know.
And the verdict?
Enjoy Life chocolate (affiliate link) with Pillsbury sprinkles from atop the icing container,
the best combination for taste and visual appeal.
Aren’t they adorable?!
However, we cannot wait to try these new white chocolate chips for you soon!
I considered making these into cake pops on sticks,
but I’m just too practical for that.
All I could imagine was cake balls falling all over Grandma’s carpet on the holidays.
So we opted for a finger food version instead.
And nobody complained.
This recipe makes a plethora of cake balls so you may want to freeze some for upcoming birthday parties!
CHOCOLATE CAKE POPS
Bake our chocolate cake recipe.
Remove baked cake from the oven and let it cool.
Tear the cake apart and mix it with 1/2 a container of dairy-free Pillsbury frosting. Check labels!
Melt 1/2 cup Enjoy Life chocolate chips (affiliate) in the microwave or on the stove. It’s optional to thin the chocolate with 1 Tbs. coconut oil.
Roll the cake and icing mixture into 1″ inch balls. I prefer using a melon baller (affiliate).
Coat the cake balls in melted chocolate. I leave the bottom surface uncoated.
Place onto wax paper on a cookie sheet.
Shake sprinkles onto bites.
Optional, insert candy sticks into the bites to make cake pops.
Place cake bites into the freezer to set the chocolate.
Once set, store the cake bites in an airtight container.
Keep refrigerated or frozen.