Chocolate Cake Pops

96 cal, 14C/5F/1P/7S.

Chocolate Cake Cops for half the sugar and calories of their Starbucks counterparts, that are still Plenty Decadent. They can be made with a variety of fruit/vegetable puree and can be dairy free/gluten free if you prefer. This is a perfect little healthy treat for any party, including Thanksgiving!

These are the cake pops I made with leftover cake and frosting from all my Birthday Cake experimentation for Austen’s birthday. They’re actually pretty easy to make and incorporate fruits and vegetables so I figured they definitely belong here.

They taste nothing short of those rich cake pops you get at Starbucks but are actually not bad for your overall wellbeing. So enjoy them friends! We sure did have a lot of cake pops that week 🙂


  • 1 egg lightly beaten
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/2 cup any milk, I use unsweetened almond milk (120 g)
  • 2 tbsp any neutral oil, I use avocado oil (28 g)
  • 1/4 cup any granulated sugar (48 g)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup any flour including gluten-free all purpose (180 g)
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder


  • 1 cup unsweetened applesauce/pumpkin puree/mashed sweet potato (240 g)
  • 3/4 cup semisweet chocolate chips (168 g)

Chocolate Coating:

  • 3/4 cup semisweet chocolate chips (168 g)
  • 1 tbsp coconut oil (14 g)

Makes 32 cake pops. If this is two many, half the recipe and use one whole egg anyway, it should be fine. Preheat oven to 350F and grease a 9 inch cake pan or similar. Blend together egg, applesauce, milk, oil, sugar, vanilla. Whisk together flour, salt, baking powder. Combine the two until no flour clumps remain. Pour into pan and bake about 20 minutes until the center is set. Cool completely.

Make the frosting by heating up your puree of choice (mine here was pumpkin) in the microwave until it’s warm enough to melt chocolate. Throw in your chocolate and stir it around until all melted and forms a rich frosting like magic!

Now go in and break up your cake into small pieces! Destroy that cake!! (this part is fun, I’m sure kids could really get into this!) and fold in the frosting. Between your palms form 2 tbsp sized balls. Set on a tray with parchment and freeze 30 min – 1 hour so they’re firm.

Melt your chocolate coating with coconut oil in the microwave until all chips have melted (don’t burn your chocolate though!) You will need to melt more than I listed so you can dip all balls. You can use the remaining chocolate in something else! Dip the frozen balls and set on a parchment again. The chocolate will solidify immediately. There! Cake pops!

Keep these refrigerated or frozen because they do get soft left in room temp for a longer period of time. I served mine from the fridge for Austen’s birthday party and they were a big hit!

Hope you love these and remember to tag me with your photos on instagram! ❤


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