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Gluten free champagne cake pops sound pretty awesome as a fancy dessert appetizer, right? Award season is right around the corner, and what better way to celebrate than by serving fancy appetizers at your viewing party!

It’s been a little while since I’ve posted recipes on the blog so I wanted to come back with something special. The past two months have been pretty rough on me (more on that later in a separate post), so finding a new normal for life has been a big thing on my mind. I love sharing recipes and my stories on the blog, and a big slice of that has been Sunday Supper. For those who don’t blog or share their life on the internet as part of your job, there’s something special about finding a community of people online that you can relate to and share common ideas. For me that’s always been Sunday Supper, so there wasn’t a doubt in my mind that the first recipe back would be with this online family.

These gluten free champage cake pops are easy to make, and pretty fun as well. Because there are multiple steps, you’ll want to account for some time when making these, as you’ll want the cake to be cool and time for the pops to set before plunging them into chocolate. Other than that, prepare yourself for childhood memories as you form edible play-doh into balls you shove onto sticks!

Gluten Free Champagne Cake Pops

Gluten Free Champagne Cake Pops


  • Cake
  • 2/3 cup butter, room temperature
  • 1 1/2 cup granulated sugar
  • 1/2 tsp vanilla
  • 2 1/2 cup gluten free flour blend
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup and 2 tbsp champagne
  • 6 egg whites, room temperature
  • Frosting
  • 1/3 cup butter, room temperature
  • 1/2 tsp orange extract
  • 1/2 tsp lemon extract
  • 3 cups powdered sugar
  • 2 tbsp milk
  • Decoration
  • Cake pop sticks
  • 1 bag white chocolate chips
  • 2 tbsp shortening
  • gluten free edible stars


  1. Preheat the oven to 350F and grease two round cake pans.
  2. Cream the butter with the sugar and vanilla until light and fluffy.
  3. In a small bowl, combine the dry ingredients.
  4. Alternate adding the dry mix and the champagne to the batter until well combined.
  5. In a large bowl, whip the egg whites until stiff peaks form, and fold the egg whites into the cake until well combined.
  6. Transfer to the cake pans, and bake for 30 minutes. Let the cake cool completely. Crumble one of the cakes into small crumbs and set aside.
  7. In a large bowl, cream the frosting butter, and slowly add the extracts, sugar, and milk until a fluffy frosting forms.
  8. Combine the crumbed cake and frosting until a soft dough forms.
  9. Roll the cake into balls, and insert the sticks into the balls. Set onto a sheet, and freeze for 15 minutes to set. (Otherwise your balls will melt when dunked in the hot chocolate)
  10. Melt the chocolate with the shortening until completely melted.
  11. Dunk the cake pops into the chocolate, evenly coating. While the chocolate is still wet, sprinkle with the edible decorations and let cool completely.
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Be sure to check out all of the amazing fancy appetizers down below!

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