Cake Pops No Milk & No Egg

CAKE POP SUPPLIES

Here are the supplies you will need to make cake pops.

Make sure the food items are safe for your food allergies.

• Milk Allergy Mom cake recipe + ingredients
• 9x9" cake pan
• ½ a tub of icing
• 2 bags of allergy-friendly chocolate chips
• large microwave safe bowl
• cookie scoop (shop our affiliate link)
• sucker sticks (shop our affiliate link)
• wax paper
• cookie sheet
• spoons

CAKE RECIPE FOR CAKE POPS

Our dairy, egg, and nut free cake recipes work so well for cake pops because as you may know...they come out a little denser than boxed cake. 

That means the cake holds together when rolled into balls and stays on sticks better. 

Our cake recipes are linked below. 

CHOCOLATE CHIPS FOR CAKE POPS

To dip the cake pops, we use either Nestle allergy-friendly semi-sweet chocolate chips or Enjoy Life white chocolate chips. 

We are sad to see all the other allergy-friendly white chocolate chip brands disappear. 

TIPS & TRICKS FOR EASY CAKE POPS

Here are notes for making the best cake pops! 

DENSE CAKE - A nice dense cake recipe will make shaping pops easy and the sticks hold better. Thankfully, our Milk Allergy Mom cake recipes fit the bill!

MINIMAL ICING - Too much icing mixed in with the cake will make the mix too moist to form balls and too moist to hold sticks. We found the perfect amount for making cake balls easy!

COOKIE SCOOP - To make the pops the same size and to make them easier to roll, our cookie scoop saves the day. First scoop a ball, and then roll it with your hands. See the video in this post!

COAT WITH SPOON - Coat the cake balls in chocolate simply by dropping them into melted chocolate and covering them completely by spooning the chocolate over them. Also, take the chocolate covered balls out with a spoon and put on wax paper. A spoon works better than tongs. 

INSERT STICKS LAST - Instead of inserting sticks and using them to dip the balls in chocolate, go with spooning the chocolate on as mentioned above. Don't insert sticks until last, when the chocolate has hardened. 

RUGGED LOOK IS OK - Swirling and twirling the wet chocolate to smooth it is a great idea in theory, but it didn't work for us. We just embrace the more rugged look. 

HOW TO PRESENT CAKE POPS

There are a couple easy ways to serve cake pops without buying a fancy stand holder. 

GLASS JAR: Insert the sticks on the flattened part of the hard chocolate and present in short, wide-mouth glass jars. 

PLATE OR TRAY: Keep the finished cake pops on a plate or tray, flat side down and sticks up or lying down horizontal.

POSSIBLE CAKE POP FLAVORS 

You can experiment with all kinds of cake pop flavors by mixing up the cake, icing, and chocolate coating flavors.

1. TRIPLE CHOCOLATE: chocolate cake, chocolate icing, semi-sweet or dark chocolate coating

2. VERY VANILLA: vanilla cake, vanilla icing, white chocolate coating

3. CHOCOLATE COVERED VANILLA: vanilla cake, vanilla icing, semi-sweet or dark chocolate shell

4. VANILLA COVERED CHOCOLATE: chocolate cake, vanilla or chocolate icing, white chocolate shell

5. SIMPLE STRAWBERRY: vanilla cake, strawberry icing, white chocolate coating

6. CHOCOLATE COVERED STRAWBERRY: vanilla cake, strawberry icing, semi-sweet or dark chocolate shell

Now here are the steps for making easy cake pops!

CAKE POPS DAIRY & EGG FREE

Makes approximately 27 cake pops, about 1.5 inches around.

1. Make your 9x9" cake. See our dairy, egg, nut free recipes above. 

• chocolate cake recipe
• vanilla cake recipe
• confetti cake recipe

2. Remove baked cake from the oven and let it cool.

3. Tear the cake apart, putting pieces into a mixing bowl. 

4. Add ½ tub of allergy-friendly icing to the mixing bowl. 

5. Mix the cake and icing with electric mixer until well mixed. 

6. Use a cookie scoop to roll the batter into approximately twenty-seven 1.5 inch balls and set on wax paper.

7. Pour your first bag of allergy-friendly chocolate chips into a microwave safe bowl and microwave in 30 second increments, stirring between each 30 seconds until smooth and melted. 

8. Coat the cake balls in melted chocolate by dropping them into the chocolate bowl and spooning the chocolate evenly over them, one at a time. 

9. Remove the chocolate covered cake ball with a spoon and set on a cookie sheet covered with wax paper.

10. Shake sprinkles onto each cake bite after it comes out of the wet chocolate, while it sits on the wax paper. Here are our favorite allergy-friendly sprinkles.

11. If the cake pops don't set at room temperature while you're making them, place the cookie sheet of chocolate covered and sprinkled cake pops in the refrigerator until they harden. 

12. Once the chocolate coating hardens, place a stick into each cake pop on either the flat side or opposite the flat side (depending on how you want to display them...see display ideas above). 

13. Store cake pops in an airtight container, layered with wax paper, in the refrigerator until time to serve. 

14. Serve the cake pops in a glass jar or laid flat on a tray or with sticks up on a tray. 

Hope you enjoy these easy milk-free, egg-free, nut-free cake pops as much as we do!

You can save these cake pops on Pinterest for later. 

And see more dairy and egg free cake recipes here!