Looking for a spooky, fun dessert for Halloween or a fall party? These Eyeball Cake Pops made with gluten-free strawberry cake are a creepy yet delicious treat! With their ghoulish appearance and sweet flavor, they’re perfect for kids and adults alike. Plus, they’re gluten-free and naturally sweetened with coconut sugar and honey!
Let’s dive into the recipe so you can create these eerie Eyeball Cake Pops just in time for your Halloween bash.
Ingredients for Eyeball Cake Pops
Strawberry Cake Ingredients:
- 1 cup GF cup-for-cup flour – Use your favorite gluten-free flour blend.
- 1 tsp baking powder
- 2/3 cup coconut sugar – A great natural sweetener.
- 1/3 cup coconut oil, melted – Adds richness and moisture.
- 2 eggs – For structure and binding.
- 1/3 cup nut milk – Almond or coconut milk works well.
- 1 cup strawberries, finely chopped – Fresh strawberries give this cake its natural sweetness and flavor.
Icing Ingredients:
- 8 oz cream cheese – Creamy and tangy, the base of the icing.
- 3 tbsp grass-fed butter, melted – Adds richness and smoothness.
- 3 tbsp honey – A natural sweetener.
- 1/4 cup chopped strawberries – Adds a fruity flavor to the icing.
- 1 tbsp coconut flour – Optional, if your icing needs thickening.
Cake Pop Ingredients:
- Plastic forks – Used as sticks to hold the cake pops.
- White chocolate, melted – For coating the cake pops and creating the eyeball.
- Green or blue colorant – To make the eye’s iris.
- Dark chocolate chips – For the pupil of the eye.
How to make Eyeball Cake Pops
Step 1: Bake the GF Strawberry Cake
Preheat your oven to 350°F (175°C) and grease a pan. Mix gluten-free flour, baking powder, coconut sugar, coconut oil, eggs, and nut milk until smooth. Fold in chopped strawberries. Pour into the pan and bake for 22-25 minutes. Let the cake cool.
Step 2: Prepare the Icing
Blend cream cheese, melted butter, honey, and chopped strawberries until smooth. If needed, add 1 tablespoon of coconut flour to thicken.
Step 3: Form the Cake Balls
Crumble the cooled cake and mix with the icing. Form into 1-inch balls, insert a plastic fork into each, and chill for 15 minutes.
Step 4: Make the Eyes
Melt white chocolate, add colorant, and pipe nickel-sized dots on parchment paper. Place a chocolate chip in the center of each dot for the iris. Set in the fridge for 5-10 minutes.
Step 5: Dip the Cake Pops
Dip each cake ball into melted white chocolate and tap off the excess. Add an iris to each pop and refrigerate for 10 minutes.
Enjoy your spooky Eyeball Cake Pops!
FAQs: Making Perfect Eyeball Cake Pops
What should I do if my cake pops crack when dipping them in chocolate?
If your cake pops crack when dipped in chocolate, the cake balls might not have been chilled enough. Ensure the balls are fully set in the refrigerator before dipping them. You can also coat them with a thin layer of chocolate and let that layer set before adding a second coat.
Can I make these ahead of time?
Yes! These cake pops can be made ahead of time. You can store the undecorated cake balls in the refrigerator for up to 2 days, or freeze them for up to 2 weeks. Dip them in chocolate and decorate on the day you plan to serve them.
How can I prevent the chocolate from clumping?
Make sure the cake balls are cold, but not frozen, when dipping them. If the chocolate begins to clump, microwave it in 10-second increments, stirring between each round, until it’s smooth again.
More Fall Dessert Recipes to Try
These Eyeball Cake Pops are sure to be a hit at your Halloween party! Tag me on Instagram at @healthyholme to show off your spooky creations, and don’t forget to share them with your friends and family.
Eyeball Cake Pops with Strawberry Cake
Ingredients
Cake Ingredients:
- 1 cup GF cup for cup flour
- 1 tsp baking powder
- 2/3 cup coconut sugar
- 1/3 cup coconut oil melted
- 2 eggs room temperature
- 1/3 cup nut milk
- 1 cup strawberries finely chopped
Icing Ingredients:
- 8 oz cream cheese room temperature
- 3 tbsp grass-fed butter melted
- 3 tbsp honey or maple syrup
- 1/4 cup chopped strawberries
- 1 tbsp coconut flour
Cake Pop Ingredients:
- 12 plastic forks
- 12 dark chocolate chips
- 1 1/2 cup white chocolate melted
- natural green or blue colorant
Instructions
- Preheat the oven to 350F and lightly grease a square or round pan.
- Mix together all of the cupcake ingredients, except strawberries, until smooth. Mix in the strawberries.
- Pour into the pan and bake for 22-25 minutes, or until a toothpick comes out clean.
- While cupcakes are baking, blend together the cream cheese, butter, honey and strawberries. Whisk in the coconut flour until desired consistency.
- Once the cake cools, break into pieces and mix with the icing. Roll into balls and insert a plastic fork. Place in the refrigerator for 15 minutes to set.
- Meanwhile, add green or blue colorant to 2 tbsp of melted white chocolate. Pipe nickel sized dots on a piece of parchment paper. Insert a chocolate chip flat side up into the center of the dot to make an iris/pupil.
- Dip each cake ball in the white chocolate. Carefully tap off excess chocolate. Add an iris and place on the parchment paper lined baking sheet. Once all are dipped, place in the refrigerater for 10 minutes to set. Enjoy!
