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Home/Blog/Homemade Matcha Cake Pops

Homemade Matcha Cake Pops

By Holly Darnell, RD

September 23, 2022

Matcha cake pops. Three magic words … and even better when you take a bite. These homemade cake pops are sure to be a hit with family and friends of all ages, as they're fun to make and eat. Even better? This type of cake pop isn't even naughty!

What Is a Cake Pop?

Cake pops have only been around for about 10 years. They're simply a form of cake styled like a lollipop.

How do you make a cake pop? It's not super simple, in all honesty. The old-fashioned way of making them is first making the cake that the balls will come from. After the cake cook down, you break up the cake into crumbs. Next you mix the cake crumbs with icing and/or chocolate, then forming into small cake balls. Lastly, you coat the cake balls with icing, chocolate, sprinkles, etc. and insert a lollipop stick carefully into the center of the cake ball.

In our homemade cake pops recipe, we use a cake pop mold. Much easier! See the method below.

Key Ingredients

The average cake pop recipe is loaded with sugar and simple carbs. At Ancient Nutrition, that is not the way. We try to create recipes that are balanced nutritionally, even our desserts.

This matcha cake pop is no exception. At 77 calories per cake pop, each contains 8 grams of carbs, 4.4 grams of fat and 1.8 grams of protein.

These impressive nutrition values for a cake pop arrive courtesy of several key ingredients, including almond milk (one of the healthiest plant-based milks that's low in calories yet contains healthy fats and protein), almond flour (higher in calorie but loaded with good fats and excellent nutritional profile), coconut oil (performance fat!) and maple syrup (far better natural sweetener than sugar).

The slightly green color and matcha goodness comes from Collagen Matcha Energizer, a matcha-infused collagen powder that boosts energy, fights fatigue, helps balance stress, promotes positivity … and delivers all the full body benefits of collagen. Not bad!

How to Make Matcha Cake Pops

First preheat the oven to 350. Lightly grease a cake pop mold with coconut spray.

Make the so-called vegan buttermilk. In a medium bowl, whisk together almond milk and lemon juice. Allow to sit for at least 10 minutes, or until mixture begins to curdle. Set aside.

In another medium bowl, add in the dry ingredients: gluten-free flour, almond flour, matcha energizer, baking powder, baking soda and sea salt. 

The gluten-free flour can be store-bought or you can make your own: 1 ½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour.

Add wet ingredients to dry ingredients, then mix in melted vegan buttermilk, coconut oil, maple syrup and vanilla extract. Whisk until combined. 

Fill each of the cavities of the mold with cake batter, leaving a tiny bit of space between the surface of the batter and the top of the mold. You can use a piping bag or a spoon. Cover with the top mold, making sure to press all parts of the mold together securely. 

Place the cake pop mold on a sheet pan, and then into the oven for 18–20 minutes. Stick a toothpick through a hole in the mold to determine if the cake pops are done, and the toothpick inserted comes out clean. 

Remove from the oven and allow to cool for 5 minutes. Open the silicone mold and allow to cool for another 5 to 10 minutes before removing the cake balls.

Melt a small amount of the white chocolate, dip one end of each cake pop stick into the melted chocolate, then insert it into the cake pop. Place in a stand and refrigerate for 30 minutes to seal them together.

Melt the white chocolate for coating (use a double boiler or melt in the microwave every 30 seconds so that it doesn’t overcook). Add in melted coconut oil and whisk until combined. 

Coat the cake pops with the melted white chocolate by swirling them in the chocolate. Top with sprinkles while still wet. Let the cake pops sit in the stand and allow to harden at room temperature, about 1 hour.

Notes:

  • After the cake pops are dipped and decorated, store them in an airtight sealed container in the refrigerator for up to one week. 

  • Cake pops can be frozen, uncoated or coated, for up to two months. When ready to enjoy, allow to thaw at room temperature 30 minutes before eating.

Matcha Cake Pops Recipe

Servings

36

Time

3 hrs

Calories

77

Author

Holly Darnell, RD

The delectable dessert feature homemade cake pops. They require a little bit of work but are worth it! The matcha flavor is divine and the coating will delight all comers.

Homemade matcha cake pops
Ingredients

Cake Pop

  • 1 cup unsweetened almond milk

  • 2 tablespoons lemon juice (about 2 lemons)

  • 1¼ cup gluten-free flour*

  • 1¼ cup almond flour

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • 1 teaspoon sea salt

  • 2 scoops Collagen Matcha Energizer 

  • ¼ cup coconut oil, melted and cooled

  • ½ cup maple syrup 

  • 1 teaspoon vanilla extract

White Chocolate Glaze (optional)

  • ½ cup vegan white chocolate chips

  • 1 teaspoon coconut oil, melted and cooled

  • sprinkles (get a natural version)

* Gluten-free flour blend: 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.

Directions
  1. Preheat the oven to 350. Lightly grease a cake pop mold with coconut spray.

  2. Make the "vegan buttermilk": In a medium bowl whisk together almond milk and lemon juice. Allow to sit for at least 10 minutes, or until mixture begins to curdle. Set aside.

  3. In another medium bowl, add in dry ingredients: gluten-free flour, almond flour, Matcha Energizer, baking powder, baking soda and sea salt. 

  4. Add wet ingredients to dry ingredients. Mix in melted vegan buttermilk, coconut oil, maple syrup and vanilla extract. Whisk until combined. 

  5. Fill each of the cavities of the mold with cake batter — leaving about 1 mm between the surface of the batter and the top of the mold. You can use a piping bag or a spoon. Cover with the top mold, making sure to press all parts of the mold together securely. 

  6. Place the cake pop mold on a sheet pan, and place in the oven for 18–20 minutes. Sick a toothpick through a hole in the mold to determine if the cake pops are done, and the toothpick inserted comes out clean. 

  7. Remove from the oven and allow to cool for 5 minutes. Open the silicone mold and allow to cool for another 5–10 minutes before removing the cake balls.

  8. Melt a small amount of the white chocolate, dip one end of each cake pop stick into the melted chocolate, then insert it into the cake pop. Place in a stand and refrigerate for 30 minutes to seal them together.

  9. Melt the rest of the white chocolate for a final coating (use a double boiler or melt in the microwave every 30 seconds so that it doesn’t overcook). Add in melted coconut oil and whisk until combined. 

  10. Coat the cake pops with the melted white chocolate by swirling them in the chocolate. Top with sprinkles while still wet. Let the cake pops sit in the stand and allow to harden at room temperature, about 1 hour.

Nutrition

Serving Size 1 cake pop Calories 77, Carbs 8.4 grams, Fiber 0.9 grams, Sugar 4.3 grams, Fat 4.4 grams, Saturated Fat 2 grams, Unsaturated Fat 2.1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Protein 1.8 grams, Sodium 77 milligrams

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