Red Velvet Cake Pops

I saw a picture of these on pinterest and I HAD to share!! Cake pops were introduced to me my senior year and they are just so cute! They are the perfect cake bite (and can be dangerous because you can pop so many into your mouth 🙂 ) Great for parties or just because – and red velvet is my FAVORITE cake! (But of course you can make your favorite cake flavor!)

Red Velvet Cake Pops

Cake pops are fun to make and fun to decorate! You can make them simple with some sprinkles or elaborate with candy decorations. You can even make your favorite characters. Whatever you do, have fun with it!

Adapted from Garlic


For the Cake:

  • 2 cups Bob’s Red Mill Coconut Flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 heaping tablespoons unsweetened cocoa powder (Hershey’s is great!)
  • 1 1/2 cups canola oil
  • 1 cup buttermilk, room temperature (or rice milk with 1 tablespoon distilled white vinegar)
  • 5 large eggs, room temperature
  • 2 ounces red food coloring
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon pure vanilla extract

For the Frosting

  • 1 cup frosting – Duncan Hines and Betty Crocker frostings are gluten free (make sure you read the labels or you can make your own frosting
  • 1/2 cup coconut milk
  • 2 tablespoons vegan butter (Earth Balance)
  • 1/2 teaspoon pure vanilla extract
  • 3 cups sifted confectioners’ sugar (more or less to acheive thick consistency)

For the coating:

  • 2-3 packets Wilton Candy Melts (in color/flavor of your choice). For red velvet, Try red, chocolate mint, and white chocolate for great results!! Be creative! You can find Wilton Candy Melts at craft stores like Michael’s (LOVE Michael’s!)
  • Sprinkles, decorations of your choice

For the assembly:

  • lollipop sticks or wooden skewers (6 inch skewers) (You can’t make cake pops without the sticks!)

Let’s get started!

  1. For the cake, preheat oven to 350ºF and generously grease 12 inch cake pan with vegan butter.
  2. In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
  3. In large bowl add oil, eggs, buttermilk (or rice milk), vinegar, pure vanilla extract, food coloring and beat on low with electric mixer until blended. (Or just beat by hand)
  4. Slowly add dry mixture and continue to beat until batter is smooth.
  5. Pour mixture in cake pan.
  6. Bake for about 35 minutes or until toothpick comes out dry when inserted in top.
  7. Cool on wire rack, remove from pan and cool completely.
  8. Time to make the cake pops! This part is a lot of fun! Make sure you hands are nice and clean AND DRY and break up cake with your hands (or you can use a large spoon if you don’t want to use your hands but where is the fun in that) and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces. (Dry pieces aren’t the best for cake pops)
  9. For frosting, beat half and half and sugar with electric mixer until smooth. Add vegan butter and pure vanilla extract and continue to beat until mixture forms soft peaks.
  10. Add one cup of frosting into cake crumbs and mix well with hands.
  11. Scoop out handful, about 1 1/2 ounces, form a round ball, and place on tray lined with parchment paper. Repeat until mixture is used up.
  12. Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you’re in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.
  13. When ready to coat, prepare the candy melts according to package directions.
  14. Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. Inserting about halfway is the best.
  15. To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You’ll get the hang of it after you do a couple.
  16. Sprinkle the top with topping of your choice and place upright in a holder (like styrofoam) until dry.

There you go! Cake pops! Remember – you can take your favorite cake flavor and make cake pops! 

Here are some great cake pop tips!

  • Allow extra time for cake balls to rest in refrigerator for 2 or more hours. Overnight works too.
  • Cake balls can be frozen until ready to frost and serve.
  • Use Wilton’s Candy Melts for the frosting. It tastes great, hardens quickly, looks wonderful, and is easy to melt and work with. Found at craft stores.
  • Have a proper stand for post dipping. Floral bricks work wells (used for flower arrangements – you can find them at Michael’s or any other craft store), but styrofoam works fine.
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Baked Red Velvet Donuts

Valentine’s Day is just four days away! What are you planning for a sweet Valentine’s Day breakfast? How about some donuts? Not just ANY donuts however, Red Velvet Donuts! Yes, Red Velvet Donuts! Anything red velvet is delicious and especially sweet for Valentine’s Day! So if you are planning a breakfast in bed or breakfast for your little ones (and you have a donut pan) Red Velvet Donuts can be the perfect thing!

Red Velvet Donuts 

A few notes about the recipe – the dough is pretty stiff.  You will have to  get in and use my hands to fill the donut pan with the dough. You also want to make sure you don’t overbake the donuts– they dry out pretty quickly!  Also, the glaze is pretty thin. Double – or triple – the glaze on the donuts to get them to a nice and thick glaze like you would find in the bakery.


For the Donuts:

  • 2 1/4 cups gluten free flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 2 tablespoons unsalted vegan butter, melted
  • 2 ounces semi-sweetened chocolate, melted
  • 1/2 tablespoon pure vanilla extract
  • 1/2 cup coconut milk
  • 1 tablespoon red food coloring
  1. Preheat the oven to 350ºF.  Spray a donut pan with cooking spray.
  2. In a large bowl, combine the gluten free flour, baking powder, baking soda and salt.
  3. In another bowl, mix together the sugar and egg.  Add the melted butter and melted chocolate to the egg/sugar mixture.  Add in the vanilla and coconut milk and red food coloring.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Fill the donut pan with the batter, filling each about 2/3rds full.
  6. Bake in the preheated oven for 12-15 minutes.
  7. Flip out onto a wire rack and cool completely.

For the Vanilla Glaze:


  • 2 tablespoons hot water
  • 2 cups confectioners’ sugar
  • 1 tablespoon almond milk
  • 1/2 teaspoon pure vanilla extract
  1. In small bowl, stir together all ingredients until sugar is completely dissolved.
  2. Use immediately to glaze donuts.
  3. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.

La la la YUM! 25 Days of Yum – Brownies!

The holidays are fast approaching and that means holiday parties! From cookie swaps to holiday bashes, your oven is on overdrive! Today I bring you not one but TWO delicious brownie recipes. The first, a classic chewy brownie recipe and the second, a red velvet brownie! That’s right RED VELVET! (I believe I have previously talked about my love of anything that is red velvet). Both of these recipes are sure to make you smile from the very first bite. Let’s get right to it!

Classic Chewy Double Chocolate Brownies 

Two kinds of chocolate make this fudgy brownie packed with chocolate flavor!  Why use a mix when you can make them better from scratch!


  • 3 ounces gluten-free semisweet baking chocolate, such as Tropical Source, melted
  • 1/3 cup unsalted butter or buttery spread such as Earth Balance, melted, or canola oil
  • 3/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten free flour
  • 1/2 cup unsweetened cocoa powder (not Dutch-process or alkali)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup hot (120 °F) water
  1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease an 8-inch square glass dish
  2. In a medium mixing bowl, combine the melted chocolate with buttery spread and brown sugar and mix until smooth.
  3. Beat in eggs and vanilla until throughly blended. Add gluten-free flour, baking powder, and salt and beat until throughly blended. Blend in hot water.
  4. Bake for 20 minutes. (or until toothpick comes out clean) Don’t overbake! Remove from oven and cool on a wire rack for 20 minutes. Brownies will firm up as they cool. Cut into 16 squares and serve at room temperature.

Red Velvet Brownies

If you are a red velvet fan, then get ready to win hearts and fill stomachs with this delicious treat. For extra yummy, frost with Betty Crocker Vanilla Buttercream Frosting! 


  • 3 tablespoons unsweetened cocoa powder (not Dutch-process or alkali)
  • 2 oz red food coloring (about one small bottle – you want the batter to be a deep uniformly red color
  • 2 teaspoons pure vanilla extract (divided)
  • 1/2 cup buttery spread, such as Earth Balance at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups gluten free flour
  • 1 teaspoon xanthan gun
  • 1/4 teaspoon salt
  1. Preheat the oven to 350°F. Generously grease the bottom of an 8″x 8″ baking pan.
  2. In a small bowl, slowly stir together the cocoa powder, food coloring and 1 teaspoon of vanilla into a thick paste until no lumps of cocoa remain. Set aside.
  3. In another bowl, beat together the buttery spread and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the remaining 1 teaspoon of vanilla. Add in the cocoa mixture until the two mixtures together are one uniform color. Slowly add in the gluten-free flour and salt and mix until combined. Do not overmix.
  4. Ensure that all of the gluten-free flour has been incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. Remember, you’ll want one uniformly colored batter. (A deep dark red)
  5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Remove the entire batch from the pan to a cutting board, cut into 12 bars and serve.
  6. If you are frosting with the Betty Crocker Vanilla Buttercream Frosting, frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
I hope you enjoy both of these delectable brownies and share them at your next get together or just for yourself. (I won’t tell)

Red Velvet Pancakes!

I just saw this recipe on my friends cooking board on Pinterest (LOVE pinterest ( is my Pinterest FOLLOW ME and start pinning) ANYWAY…I just HAD to share this recipe (tweaked it of course to make it gluten free/dairy free)

RED VELVET PANCAKES! Red velvet is my all time favorite cake (my future wedding cake will be a gluten-free red velvet with vanilla frosting) 

Here it is! Definitely something to try! 😀

Red Velvet Pancakes with Chocolate Chips


  • 2 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 6 tablespoons granulated sugar
  • 4 tablespoons unsweetened cocoa powder
  • 2 large eggs
  • 1-1/2 cups rice milk (Rice Dream) 
  • 1/2 cup dairy free sour cream (try Sour Supreme – Better than Sour Cream)
  • 2 teaspoons red food coloring
  • 4 teaspoons vanilla extract
  • 1/2 cup chocolate chips
  1. Combine all dry ingredients in a large bowl and set aside.
  2. In a separate bowl, whisk together the egg, rice milk, dairy free sour cream, food coloring and vanilla.
  3. Add wet ingredients to dry, and mix just until combined.
  4.  Add chocolate chips and fold in batter.
  5. Pour about 1/3 cup onto medium/high griddle and lightly brown on both sides.
  6. Sprinkle powdered sugar on top and serve with maple syrup.

These sound delicious and nothing is better than pancakes from scratch of a Sunday morning, or afternoon or evening, or late night snack. (Yea pancakes are good any time!)