3-Ingredient Cake Pops

This easy cake pop recipe is the perfect way to take advantage of any leftover cake scraps or to give new life to leftover baked goods. The key is to mash the cake with only enough nutella (or frosting) to hold the cake in a ball shape - don't overdo it. Then dip the cake balls in melted chocolate a fun treat that both kids and adults will enjoy.

How To MakeDiet Type: Classic

Freeze For 2-3 months

Best by 5 days refrigerated

Shopping List

1 1/2 cups (160 grams) prepared cake or cakey brownies
1 1/2 tablespoons nutella-style spread or frosting of choice
1/4 cup chocolate chips
1 tablespoon coconut oil (optional)

Instructions

Step 1: Place the cake and nutella or frosting in a mixing bowl and mash them together with a spatula or your hands until the mixture just holds together when pressed into a ball. If it is not holding, add a small spoonful of additional nutella until it does.
Step 2: Roll the cake mixture into about 7 small balls and pierce each one gently with a cake stick or skewer of choice. Freeze the balls while you move to the next step.
Step 3: Melt the chocolate and optional coconut oil in a small bowl with a microwave or double boiler until the chocolate is easily pourable. Hold the cake pop horizontally place hover it over the melted chocolate bowl. Use a spoon to pour the chocolate all over the cake ball, spinning the cake pop to coat all of the sides. The excess chocolate should drip back into the bowl. Let all of the drips fall off, and then place the finished cake pop on a holding stand while you repeat the process with the remaining cake pops. An overturned egg carton makes a good makeshift stand.
Serve: Freeze or refrigerate the cake pops until the chocolate has hardened. Enjoy.

Recipe Notes

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Nutrition

Serves 7
Calories Per Serving: 147			DAILY VALUE %
Total Fat 9g	15%	Protein 2g	4%
Total Carbohydrate 16g	5%	Net Carbohydrate 14g
Fiber 2g	9%	Potassium 44mg	1%
Calcium	13%	Iron	7%

Nutritional information is for 1 cake pop, using Mini Flax Brownies.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This easy cake pop recipe is the perfect way to take advantage of any leftover cake scraps or to give new life to leftover baked goods. The key is to mash the cake with only enough vegan chocolate hazelnut spread (or frosting) to hold the cake in a ball shape - don't overdo it. Then dip the cake balls in melted chocolate a fun treat that both kids and adults will enjoy.

How To MakeDiet Type: Plant-based

Freeze For 2-3 months

Best by 5 days refrigerated

Shopping List

1 1/2 cups (160 grams) prepared vegan cake or cakey brownies (store-bought or homemade)
1 1/2 tablespoons vegan chocolate hazelnut spread or frosting of choice
1/4 cup vegan chocolate chips
1 tablespoon coconut oil (optional)

Instructions

Step 1: Place the cake and chocolate hazelnut spread or frosting in a mixing bowl and mash them together with a spatula or your hands until the mixture just holds together when pressed into a ball. If it is not holding, add a small spoonful of additional chocolate hazelnut spread until it does.
Step 2: Roll the cake mixture into about 7 small balls and pierce each one gently with a cake stick or skewer of choice. Freeze the balls while you move to the next step.
Step 3: Melt the chocolate and optional coconut oil in a small bowl with a microwave or double boiler until the chocolate is easily pourable. Hold the cake pop horizontally place hover it over the melted chocolate bowl. Use a spoon to pour the chocolate all over the cake ball, spinning the cake pop to coat all of the sides. The excess chocolate should drip back into the bowl. Let all of the drips fall off, and then place the finished cake pop on a holding stand while you repeat the process with the remaining cake pops. An overturned egg carton makes a good makeshift stand.
Serve: Freeze or refrigerate the cake pops until the chocolate has hardened. Enjoy.

Nutrition

Serves 7
Calories Per Serving: 144			DAILY VALUE %
Total Fat 10g	15%	Protein 2g	3%
Total Carbohydrate 16g	5%	Net Carbohydrate 14g
Fiber 2g	8%	Potassium 32mg	1%
Calcium	12%	Iron	7%

Nutritional information is for 1 cake pop, using Mini Flax Brownies.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This easy cake pop recipe is the perfect way to take advantage of any leftover cake scraps or to give new life to leftover baked goods. The key is to mash the cake with only enough non-dairy chocolate hazelnut spread (or frosting) to hold the cake in a ball shape - don't overdo it. Then dip the cake balls in melted chocolate a fun treat that both kids and adults will enjoy.

How To MakeDiet Type: Paleo

Freeze For 2-3 months

Best by 5 days refrigerated

Shopping List

1 1/2 cups (160 grams) prepared paleo cake or cakey brownies (store-bought or homemade)
1 1/2 tablespoons non-dairy chocolate hazelnut spread or frosting of choice
1/4 cup paleo chocolate chips or chopped chocolate bar
1 tablespoon coconut oil (optional)

Instructions

Step 1: Place the cake and chocolate hazelnut spread or frosting in a mixing bowl and mash them together with a spatula or your hands until the mixture just holds together when pressed into a ball. If it is not holding, add a small spoonful of additional chocolate hazelnut spread until it does.
Step 2: Roll the cake mixture into about 7 small balls and pierce each one gently with a cake stick or skewer of choice. Freeze the balls while you move to the next step.
Step 3: Melt the chocolate and optional coconut oil in a small bowl with a microwave or double boiler until the chocolate is easily pourable. Hold the cake pop horizontally place hover it over the melted chocolate bowl. Use a spoon to pour the chocolate all over the cake ball, spinning the cake pop to coat all of the sides. The excess chocolate should drip back into the bowl. Let all of the drips fall off, and then place the finished cake pop on a holding stand while you repeat the process with the remaining cake pops. An overturned egg carton makes a good makeshift stand.
Serve: Freeze or refrigerate the cake pops until the chocolate has hardened. Enjoy.

Nutrition

Serves 7
Calories Per Serving: 160			DAILY VALUE %
Total Fat 11g	18%	Protein 2g	5%
Total Carbohydrate 14g	5%	Net Carbohydrate 12g
Fiber 2g	6%	Potassium 44mg	1%
Calcium	12%	Iron	7%

Nutritional information is for 1 cake pop, using Mini Flax Brownies.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This easy cake pop recipe is the perfect way to take advantage of any leftover low-carb cake scraps or to give new life to leftover baked goods. The key is to mash the cake with only enough low-carb nutella (or frosting) to hold the cake in a ball shape - don't overdo it. Then dip the cake balls in melted chocolate a fun treat that both kids and adults will enjoy.

How To MakeDiet Type: Low-carb

Freeze For 2-3 months

Best by 5 days refrigerated

Shopping List

1 1/2 cups (160 grams) prepared low-carb cake or cakey brownies (store-bought or homemade)
1 1/2 tablespoons low-carb chocolate hazelnut spread or frosting of choice
1/4 cup low-carb chocolate chips or chopped chocolate bar
1 tablespoon coconut oil (optional)

Instructions

Step 1: Place the cake and chocolate hazelnut spread or frosting in a mixing bowl and mash them together with a spatula or your hands until the mixture just holds together when pressed into a ball. If it is not holding, add a small spoonful of additional chocolate hazelnut spread until it does.
Step 2: Roll the cake mixture into about 7 small balls and pierce each one gently with a cake stick or skewer of choice. Freeze the balls while you move to the next step.
Step 3: Melt the chocolate and optional coconut oil in a small bowl with a microwave or double boiler until the chocolate is easily pourable. Hold the cake pop horizontally place hover it over the melted chocolate bowl. Use a spoon to pour the chocolate all over the cake ball, spinning the cake pop to coat all of the sides. The excess chocolate should drip back into the bowl. Let all of the drips fall off, and then place the finished cake pop on a holding stand while you repeat the process with the remaining cake pops. An overturned egg carton makes a good makeshift stand.
Serve: Freeze or refrigerate the cake pops until the chocolate has hardened. Enjoy.

Nutrition

Serves 7
Calories Per Serving: 112			DAILY VALUE %
Total Fat 10g	15%	Protein 2g	4%
Total Carbohydrate 10g	3%	Net Carbohydrate 5g
Fiber 5g	19%	Potassium 55mg	2%
Calcium	11%	Iron	9%

Nutritional information is for 1 cake pop, using Mini Flax Brownies.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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