Moist tender cake combined with creamy vanilla frosting, all enrobed in rich dark chocolate. What more could anyone want? They’re a fun treat to make for Easter, birthdays, family gatherings, and any other special occasions.
Yield: 22 cake pops
Serving size: 1 cake pop
Ingredients for the cake:
- 2 cups superfine almond flour
- 1 tsp. baking powder
- 1/2 cup. unsalted butter
- 1 tbsp. plain full-fat Greek yogurt
- 1/4 cup + 1 tbsp. natural, non-GMO granular erythritol
- 2 tsp. pure vanilla extract
- 2 large eggs
- 2 large egg whites
- 1/4 cup heavy cream
- small pinch of salt
Ingredients for the frosting:
- 1/2 cup unsalted butter, softened
- 3 1/2 tbsp. natural, non-GMO confectioners/powdered erythritol
- 1/2 cup + 1 tbsp. heavy cream
- 1 tsp. pure vanilla extract
- small pinch of salt
Ingredients for the chocolate coating:
- Preheat your oven to 350° F.
- Butter an 8″ cake pan, and line 2 baking sheets with parchment paper.
- In a large bowl, combine the almond flour, salt, and baking powder. Whisk well to break up any clumps and to incorporate.
- In a smaller bowl, cream the butter with the erythritol.
- Add in the vanilla, eggs, cream, and yogurt, beating well after each addition.
- Add the wet ingredients to the dry, and mix well to incorporate fully.
- Spoon the batter into the prepared cake pan.
- Bake in the center of the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean and the top of the cake springs back when pressed gently.
- Place the cake on a wire rack to cool completely.
- While the cake is cooling, prepare the frosting as described below.
- In a bowl with a handheld electric mixer, beat the butter on medium speed until creamy.
- Add the erythritol to the bowl. Set the mixer on low speed, and beat until fluffy.
- Continuing on low, gradually add in the heavy cream and the vanilla, continuing to mix until everything is combined.
- Increase the speed on the mixer to the highest setting. Beat for 3-4 minutes, scraping down the sides of the bowl when necessary, until the frosting is light and fluffy.
- When the cake has completely cooled, crumble it into a large bowl.
- Add the frosting into the bowl with the cake. Using a large spoon or your hands, mix the cake and the frosting until they are well combined.
- Using your hands, form the mixture into 22 equal-sized balls.
- As you form them, place each cake pop onto a baking sheet lined with parchment paper.
- Place the baking sheets full of cake pops into the refrigerator for an hour or two until they firm up. Once the cake pops are fully chilled, you have the option of continuing to the next step; or if you like, you can cover the cake pops, return them to the refrigerator, and finish the recipe from this point on the next day.
- Place the chocolate chips in a small mixing bowl over a pot of simmering water. Make sure the water is not boiling or touching the bottom of the bowl.
- Mix constantly until the chocolate is smooth and completely melted.
- Dip each cake pop into the melted chocolate. Let any excess chocolate drip back into the bowl as you remove each cake pop. Place the chocolate-coated cake pops back onto the parchment-lined baking pans. Be sure to leave a little space between each one, so they don’t stick to each other.
- Place the pans of cake pops back into the refrigerator to let the chocolate harden.
- Serve and enjoy!