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Real Healthy Cake Push Pops

Prep time 12 min
Cook time 11 min
Total time 23 min

Prep time 12 min
Cook time 11 min
Total time 23 min

About

Today is a special day in the Keuilian household, as Andrew turns 8! Can’t believe how quickly the time flies by. My snuggly little blue bundle has become a tall, strong, always-in-motion boy. And judging by the size of his feet (almost as big as mine!) he’s going to be taller than mommy…sooner than later.

I wanted to bring a birthday treat to his class, something made with wholesome ingredients, and that was gluten-free, grain-free, cane sugar-free, and (due to classmates with allergies) nut-free.

At the same time this treat needed to be something that the kids would want to eat and would enjoy. Andrew was a little worried about me making “really healthy stuff” that the other kids wouldn’t like


Serves 24
For the Coconut Flour Yellow Cake

1 cup raw honey

4 eggs, yolks and whites seperated

2 teaspoons baking powder

¼ teaspoon sea salt

2 teaspoons vanilla extract

¼ teaspoon almond extract (optional)

For the Chocolate Frosting

1 teaspoon vanilla extract

⅛ teaspoon almond extract (optional)

dash of sea salt

For the Vanilla Frosting

¼ cup plus 2 teaspoons coconut milk, full fat

3 tablespoons pure maple syrup

¼ teaspoon vanilla extract

dash of sea salt

Real Healthy Cake Push Pops

72 mini whoopie pies (made with yellow cake recipe posted above)

1 batch chocolate frosting (posted above)

1 batch vanilla frosting (optional)

2 piping bags with frosting tips

2 cake push pop holder stand (purchase online or at a craft store)


Directions
For the Coconut Flour Yellow Cake
1

Preheat the oven to 350 degrees. Lightly grease a mini whoopie pie pan.

2

In a large bowl cream the coconut oil and honey. Add the egg yolks and mix until fully combined.

3

In another bowl, combine the coconut flour, baking powder and salt. Add to the wet ingredients and mix well. Add the coconut milk, vanilla and almond extracts and mix until fully combined.

4

Beat the remaining egg whites until stiff peaks form. Fold into the batter, until fully combined.

5

Drop one Tablespoon of batter into each mini whoopie pie mold. Bake for 9-11 minutes until golden and set.

For the Chocolate Frosting
1

Use an electric mixer to beat the shortening and maple syrup together. Scrape down the sides of the bowl. Add the cocoa powder, extracts and salt. Continue to beat until fluffy.

For the Vanilla Frosting
1

Combine all of the ingredients and blend with your electric mixer on low for 30 seconds.

2

Scrape down the sides of the bowl and beat on high until the frosting is thick and fluffy.

Real Healthy Cake Push Pops
1

Assemble the Cake Push Pop Holder Boxes. Wash the Cake Push Pop Holders and insert each one into a hole in the box.

2

Fill one of the piping bags with chocolate frosting and the other with vanilla.

3

Place a mini whoopie pie at the bottom of each Cake Push Pop Holder. With the chocolate frosting piping bag, cover each whoopie pie with a layer of frosting.

4

Repeat with 2 more pies and 2 more layers of chocolate frosting.

5

Use the Vanilla frosting piping bag to apply a swirled layer of frosting to the very top of each Cake Push Pop. Enjoy!


Nutrition

Calories: 293
Fat: 22g
Carbohydrates: 22g
Sodium: 70mg
Fiber: 3g
Protein: 3g
Sugar: 10g

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