Cake Truffles Using the Babycakes Machine (Gluten Free & Low Glycemic)

Gluten Free Cake Truffles

For my sons 17th birthday we ventured to make cake pops. I used the chocolate cake recipe from The Almond Flour Cookbook by Elana Amsterdam, but with my own slight adaptation. The Babycakes was easy to use, hardest part was filling the cups quickly.

Gluten Free Chocolate Cake (also low glycemic)
1 cup all purpose gluten free flour
1 cup unblanched almond flour
1/2 cup light agave nectar
3 cage free eggs
1/2 tsp kosher salt
1/2 tsp baking soda
1 tbl vanilla extract

Mix all ingredients together. Use a small spoon to fill baking cups to the top. Bake for 3 minutes. Makes about 50 cake balls.

I then used a microwave safe dish to melt a chunk of Dark Baker’s Chocolate that I bought at Woodman’s. Roll the cake ball into the chocolate until covered then place on onto some wax paper to cool. Once all the cake balls were covered I ten melted some peppermint melting chocolate I found at JoAnn’s. Using a spoon I placed a dollop on top of each ball and then sprinkled with chocolate jimmies.

They are so yummy! So good that I would buy them if they were at a shop. The small hint of peppermint is perfect accent.