Gluten Free, Allergen Free Chocolate Pumpkin Spice Cake Pops

Develop an allergy friendly baked product (cake or biscuit) for a primary school canteen that is free of egg, dairy, soy, gluten and nuts.
Research and review literature pertaining to the development of your assigned food product. Include in this review areas such as; technology used in its manufacture, description and functionality of ingredients utilised, nutritional issues and methods of analyses needed for the chemical, microbiological and sensory assessment of the product and legal requirements.