The Story & Intro
If there’s one dessert that instantly transports me into full holiday mode, it’s gluten-free peppermint cake pops those cute, frosty little bites of joy that somehow make a kitchen feel like Santa’s workshop. The first time I made them, I remember my whole counter being sprinkled with crushed peppermint like magical snow. It was messy, sweet, and totally perfect.
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy, bustling kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And today, these gluten-free peppermint cake pops are exactly the kind of sweet treat that fills my home and hopefully yours with warmth, sparkle, and that holiday magic we all crave. I love how peppermint adds a cool wintery freshness to every bite, and how the gluten-free cake stays soft, tender, and beautifully moist. Whether you’re making them for a party, gifting them to friends, or enjoying a cozy moment alone with a mug of hot cocoa, gluten-free peppermint cake pops bring festive cheer in the tiniest, tastiest package.
Let’s roll up our sleeves (and embrace a little kitchen mess!) to make a treat that’s as fun to create as it is to eat.
⏱️ Time
- Prep: 30 minutes
- Baking: 25 minutes
- Cooling + Decorating: 45 minutes
- Total Time: ~1 hour 40 minutes
🛒 Ingredients
For the Gluten-Free Cake
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup milk (dairy or non-dairy)
- Pinch of salt
For the Cake Pop Filling
- 3 tbsp cream cheese, softened
- 2–3 tbsp frosting (vanilla or cream cheese)
For the Coating
- 2 cups white chocolate melts or almond bark
- 2 tbsp coconut oil (optional for thinning)
- Crushed peppermint candies
- Festive sprinkles (optional)
- Cake pop sticks
👩🍳 Step-by-Step Instructions
1. Bake the Gluten-Free Peppermint Cake
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, vanilla, and peppermint extract. Mix until smooth.
In another bowl, whisk gluten-free flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture, alternating with milk. Mix until smooth and creamy. Pour into the baking pan and bake for 25 minutes, or until golden and springy.
Let it cool completely before moving on patience is your secret ingredient here!
2. Crumble the Cake
Once cooled, break the cake into fine crumbs in a large bowl. You want a texture like soft sand. This is the fun part use your hands!
Add cream cheese and frosting. Start with less and add only what you need for the mixture to hold together like dough.
3. Shape the Cake Pops
Scoop about 1 tablespoon of dough and roll into balls. Place them on a parchment-lined tray and freeze for 10–15 minutes. Firm cake balls make dipping much easier and cleaner.
4. Insert the Sticks
Melt a small amount of chocolate. Dip one end of each stick into the melted chocolate and insert into each cake ball. Chill again for 10 minutes to secure.
5. Coat the Pops
Melt the white chocolate fully smooth and warm, not hot. Adding coconut oil helps keep it fluid.
Dip each pop straight down, then slowly lift and let excess chocolate drip off. Stick the pops upright in a foam block or lay them on parchment.
6. Add the Peppermint Magic
Before the coating sets, sprinkle crushed peppermint over each pop. Add festive sprinkles for extra whimsy. Let them set completely at room temperature.
Your beautiful, holiday-ready gluten-free peppermint cake pops are complete!
Serving Suggestions
- Serve them on a festive platter with candy canes and evergreen sprigs.
- Wrap each one in a treat bag for edible gifts.
- Add to a hot cocoa bar they pair perfectly with warm chocolate.
- Create a centerpiece bouquet by placing them in a decorative jar filled with sugar.
These pops are the life of any holiday gathering bright, fun, and universally loved!
📝 Notes
- Want deeper peppermint flavor? Add an extra ½ tsp peppermint extract.
- If your cake mixture is too dry, add a tiny bit more frosting.
- For dairy-free pops, use vegan butter, vegan frosting, and dairy-free chocolate melts.
- Store in the refrigerator for up to one week or freeze for 30 days.
🍽️ Nutrition (per pop, approx.)
- Calories: 165
- Fat: 8g
- Carbs: 22g
- Protein: 2g
- Sugar: 17g
Recipe Card
🎄 Gluten-Free Peppermint Cake Pops Recipe 🎄
⏱️ Total Time: ~1 hour 40 minutes
🍴 Yield: 20–24 cake pops
🛒 Ingredients
- Gluten-free flour, sugar, eggs, butter
- Peppermint extract, vanilla, baking powder/soda
- Milk, cream cheese, frosting
- White chocolate melts, peppermint candy
👩🍳 Instructions
- Bake gluten-free peppermint cake.
- Crumble and blend with frosting.
- Shape into balls.
- Chill, insert sticks.
- Dip in melted white chocolate.
- Decorate with peppermint pieces.
📝 Notes
Use coconut oil for smoother chocolate. Don’t skip chilling it keeps them perfectly round!
🍽️ Nutrition
Approx. 165 calories per pop.
Conclusion
There’s something wonderfully comforting about making gluten-free peppermint cake pops during the holidays it’s the kind of sweet, hands-on recipe that makes your kitchen buzz with joy. Whether you’re sharing them with friends, gifting them to neighbors, or sneaking one before anyone else notices (don’t worry, I won’t tell 😉), these little treats bring big happiness.
And just like that, from my cozy French-American kitchen to yours, we’ve created a dessert that’s festive, fun, and filled with love. ❤️
