Fantastic Low-FODMAP Chocolate Cake Pops / Cake Truffles Recipe; Gluten-free, Dairy-free

Get ready to party!  Low-FODMAP Chocolate Cake Pops/Cake Truffles will put a smile on your face and make your tummy sing.  These are great low-FODMAP treats for a baby shower, birthday party, or any friendly gathering. No one will know they are gluten-free, dairy-free AND low-FODMAP.  Low-FODMAP cake pops are just the right amount of sweet decadence.

These low-FODMAP Chocolate Cake Pops are so much better than the ones you see at Starbucks.  Fresh low-FODMAP Chocolate Cake Pops are moist and rich with a deeper chocolate flavor.

While there are a lot of steps to this low-FODMAP recipe, it isn’t hard, just a little time consuming. Plus it is a perfect way to use up leftover low-FODMAP birthday cake.  I tackle these over a couple days to make it even simpler.  You will impress all your friends when you show up with a low-FODMAP Chocolate Cake Pop Centerpiece and it will be worth the extra effort 🙂

(If you are looking for a shortcut to have this amazing cake, try my low-FODMAP Happy Baking Cake Mixes instead!)

This recipe incorporates my low-FODMAP Deluxe Chocolate Cake and my low-FODMAP Chocolate Buttercream recipes in the cake pops.  Plus you can check out over 300 more low-FODMAP recipes on my blog!

Be healthy and happy,

Rachel Pauls, MD

Fantastic Low-FODMAP Chocolate Cake Pops Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Makes 16 low-FODMAP Cake Pops (recipe can be doubled or tripled if desired)

Prep time: 20 min for making balls, then 30 minutes for dipping

Total time: About 2-3 hours including chilling

Equipment: Lollipop sticks, foam board or glass to prop up pops while setting

For low-FODMAP Chocolate Cake Pop Coating

• 8 ounces semisweet chocolate chips (dairy-free)
• 2 teaspoons vegetable shortening

Note: Many recipes that are not low-FODMAP describe using ‘candy coating melts’ for cake pops, instead of real chocolate like I outline above.  I researched the ingredients for those products and they don’t appear low-FODMAP, and are full of additives that I usually can’t tolerate.  So while they do seem pretty and easy to use, I think it is worth the extra effort to ensure these low-FODMAP cake pops don’t flare up my IBS! Natural tastes much better too 😉

For low-FODMAP Chocolate Cake Pop Dough:

• 4 cups prepared low-FODMAP Chocolate Cake (or for white cake- use my low-FODMAP white cake recipe)
• ¼ cup prepared low-FODMAP Chocolate Frosting (or opt for my low-FODMAP vanilla buttercream for a white cake center)

For decorating low-FODMAP Chocolate Cake Pops:

• Your choice color of sprinkles or substitute finely chopped peanuts/other low-FODMAP nuts

Directions

• Line a baking sheet with parchment paper
• Set up styrofoam block to place pops in or other method to stand them straight
  • I used an egg carton upside down and used a pumpkin borer to create holes in the middle for the cake pop sticks.  Worked great.
• Crumble cooled or leftover low-FODMAP cake into fine crumb using hands or your food processor
• Add frosting to the cake a bit at a time (best by hand) until it is the proper consistency to make cake pop balls
  • It should be a thick moist dough
• Using a tablespoon, or a small cookie scoop, form cake mixture into tablespoon sized balls
• Roll until smooth between moistened hands
• Place on the prepared tray and refrigerate overnight, or freeze about 30 minutes

• In a deep bowl, or large measuring cup, melt chocolate and shortening in microwave
  • Can also use a double boiler
• Do this at 30 second intervals, stirring between to ensure it doesn’t burn
• Dip the tip of a lollipop stick into the melted chocolate and then insert into chilled cake balls
  • This keeps the cake pop from falling off, kind of ‘glues’ the cake to the stick
  • A little bump of chocolate at the junction of the stick and the cake ball is fine, it will get covered up later
• Repeat with remaining cake pops
• Replace the pops on the tray and then chill well again in refrigerator
  • Do not freeze, if they are too cold then the heated chocolate coating will crack on the pop
• When pops are very cold, one or two at a time, remove from fridge and dip cake pops into melted chocolate
• Tap off excess chocolate on the side of the bowl gently
• Decorate with sprinkles before chocolate hardens
  • I found this video very helpful to show the best way to do this (bear in mind the ‘candy melts’ used in the video are not low-FODMAP so use the chocolate recommended in this recipe)

• Stick into your styrofoam block or egg carton and refrigerate until ready to enjoy!

• Moist and low-FODMAP Chocolate Cake Pop Fantastic.