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Paleo Birthday Cake Pops

You can have your (birthday) cake on a stick and eat it too while practicing a paleo, gluten-free lifestyle! Naturally colored sprinkles are mixed into a moist, vanilla cakey interior that’s then covered with hard chocolate and sprinkles. 
Prep Time1 hr 5 mins
Cook Time20 mins
Total Time1 hr 25 mins
Keyword: gluten free, Paleo
Servings: 14 cake pops


Cake Ingredients:

  • 5 ounces almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • ¼ cup nondairy milk
  • 2 tablespoons coconut oil
  • ¼ cup maple syrup
  • 2 teaspoons vanilla

Binder Ingredients:

  • 2 tablespoons sprinkles
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut butter melted

Coating ingredients:

  • Cake pop sticks
  • ½ cup 72% chocolate(like our Signature Dark bar) melted


For the Cake:

  • Preheat oven to 350℉.
  • Whisk together all the dry ingredients. 
  • Then add in the milk, eggs, maple syrup, and oil. Mix until well incorporated. 
  • Next, empty into a 9" greased cake pan and bake for 20 minutes. Let cake cool completely afterward. 
  • In a medium-sized bowl, crumble up the cooled cake. 
  • Add in maple syrup, coconut butter, and sprinkles. Mix until well combined.
  • Roll up to the size of small meatballs and place on a tray.
  • Let set up in the freezer for 30 minutes.


  • Once the cake pops are set up, take a cake pop stick and dip it about a 1/4" into melted chocolate
  • Then place about halfway into the cake pop.
  • Once all pops have been poked, place back in the freezer for 5-10 minutes or until the chocolate has set up.
  • Have your melted chocolate ready and start to dip the cake pops into it. 
  • Shake off the excess chocolate and then stick it with the pop right side up into styrofoam or cardboard before it completely dries. 
  • Decorate with some more sprinkles, once set up enjoy! 


Difficulty Level: Medium