This past Monday, I announced on my Facebook page that I had a busy week in store. Little did I know just how busy this week would become. While I normally aim to have a new recipe up no later than Wednesday, the happenings of this week simply made that impossible, for that, I am sorry.

But you know what? Everything happens for a reason. My recipe tonight will prove exactly that.

My original plan for this week was to post a decadent chocolate glaze covered, gluten free, dairy free chocolate cake garnished with luscious chocolate dipped raspberries. This cake also happened to be what I planned to bring to the dessert auction my church had Thursday night to benefit the Young Women’s Program in our ward. To this point, I am not 100% certain what happened, but what I do know is that instead of the nice, fluffy, tender cake that has always resulted from the Chocolate Cake recipe mentioned below, I instead ended up with a crumpled mess.

Somewhere between releasing from the pan and landing on the service platter where it was meant to be decorated, my beautiful chocolate cake decided to fall apart. Keep in mind I have been baking cakes for many years…the Chocolate Cake recipe from Elana Amsterdam’s Almond Flour Cookbook is by far one of my favorite gluten free recipes and, even though I have only had her cookbook for five months now, I have made this cake nearly a dozen times already, and every time..well, every time but this time, it has turned out perfectly.

Somehow this crumpled mess that lay before me seemed beautifully moist and tasted wonderfully delicious, regardless of its pitiful condition. I simply could not bear to throw this delicious cake away and decided I needed to save it for something I have been longing to try…Voila! Cake Pops!