German Chocolate Cake Pops, gluten-free

 

(adapted from gluten-free girl)

On this fourth recipe for #Choctoberfest I decided I would try something along the lines of my grandma’s favorite cake, which was German Chocolate. But one slice was always a little bit too much sticky sweetness for me; so I decided I would turn it into a cute little round “cakelet” one can pop into one’s mouth.

GERMAN CHOCOLATE CAKE POPS  (gluten free)

for the cake:

Whisk together in mixing bowl:

• 2½ c. gf flour blend
• 1½ t. unflavored gelatin
• 2 c. sugar
• ½ c. baking cocoa
• 1 t. kosher salt
• 2 t. baking soda

In separate bowl combine:

• ²/₃ c. coconut oil
• 2 t. vinegar
• 1 t. vanilla
• 2 c. cold water

Pour this liquid into the flour mixture and beat for about a minute. Scrape the batter into greased pan(s) and bake in a pre-heated 350° oven for 35-40 minutes, or until tester comes out clean. Let cake cool completely.

to make the pops:

Add 1 c. brown sugar to 1 c. cream, heating only to dissolve sugar. Let cool. Crumble cake into mixing bowl. Add 1 cup dried coconut flakes, 1 small box (instant) chocolate pudding and the sugar/cream mixture. Stir on low until well combined. Roll into balls and chill to firm. (makes about 5 dozen)

Melt 12 oz. milk chocolate with 1½ t. coconut oil in double boiler. In a separate dish combine 1 c. chopped pecans with 1 c. dried coconut flakes.

Dip tip of candy stick into chocolate and insert in cake balls. Chill until set.Dip balls into chocolate and then in the coconut/pecan mixture. Chill until set.

Make sure you check out all those delicious #Choctoberfest recipes below:

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