Vegan Cake Balls

@cokocooks

Cake balls are just such a fun dessert to make. I love how you can make all different flavors and varieties. I have always preferred yellow cake to chocolate cake. I’m not exactly sure why, but that’s exactly what I did for these cake balls. I’m not sure about y’all but with a slice of cake I always felt like I had a sugar high and did not really feel my best self. With cake balls I love how you still get each element, but don’t feel a huge sugar rush. Ofcourse these vegan cake balls are a little lighter and healthier, but still taste super indulgent. And I have definitely been known to have more then one while eating, because they just have such a sweet but light texture and flavor.

Ingredients

So what’s in these vegan cake balls?? Well it starts with a base of yellow cake mix. I found a pretty good quality cake mix with good ingredients at the grocery store, but any yellow cake mix will work. Make sure to read the notes if you use a different cake mix because this recipe is based off what the cake mix I got called for.  The recipe is still super simple you just have to sub flax eggs for eggs and unsweetened applesauce for oil so you get a little bit of a lighter texture.

Now a typical cake ball recipe has a lot of icing mixed in. Ofcourse that is usually the best part of cake, but since you have a white chocolate coating with these I lightened it up a bit. I used coconut cream and monk fruit powdered sugar to create a creamy icing. It is the perfect blend with the vanilla cake mix and adds just a subtle taste of coconut which pairs so well with the white chocolate. The icing just melts right into the cake mix to create a moist batter to roll into balls. For the outer coating I went with some classic dairy free white chocolate.  I thought the white chocolate would pair well with the vanilla coconut. If you prefer dark chocolate then absolutely sub the white chocolate with dark. And then finish them off with just a touch of sprinkles for a little crunch and decor.

Cake balls are just a fun dessert to make. I have always just ate cake on special occasions and why!? Why do you need a special occasion to have these cake balls. They are such a fun portion controlled dessert (my issue mainly) to have around. Just the best little sweet treat to make you feel special any day. My family loved these cake balls and I hope y’all do as well! If you are a white chocolate lover like me then be sure to check out my vegan white chocolate brownies.

Print Pin

5 from 1 vote

Vegan Cake Balls

A healthier cake ball with a yellow cake mixed with a coconut icing and covered in white chocolate

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Cool time 1 hour hour

Servings 24

Calories 166kcal

Ingredients

• 1 box King Arthur confetti cake mix (prepare according to package instructions) or follow package instructions
• 1/2 cup applesauce (or sub oil from cake box with applesauce)
• 1 cup dairy free milk (sub dairy free milk for water)
• 3 tbsp ground flaxseed (sub 1 tbsp flaxseed per 1 egg)

Icing

• 1/2 cup coconut cream (room temperature)
• 1/2 cup lakanto powdered sugar

Outer coating

• 2 cups dairy free white chocolate
• 2 tbsp coconut oil
• optional: sprinkles

Instructions

• Preheat oven according to cake package instructions and grease pan you will cook cake in.
• In a large bowl add ground flaxseed with 9 tbsp of water and let sit about 5 minutes to gel
• Add in applesauce, milk, and cake mix and mix to combine
• Pour batter into the pan and place in the oven. Cook according to package instructions depending on what pan you used. Make sure to not over cook the cake
• While the cake cooks mix the coconut cream and powdered sugar in a food processor or blender until smooth
• Once the cake is cool enough to handle but still slightly warm, fork it into a large bowl, or just break it up with your fingers.
• Pour the coconut cream mixture into the cake mix and stir to combine. (I use my hands)
• Take a tablespoon scooper and scoop the batter and the roll into a ball. Place on wire rack or parchment paper
• In a microwave safe bowl melt the white chocolate with coconut oil in small increments in the microwave until smooth.
• Use a fork to dip and coat each ball in the white chocolate mixture. Then place back on the rack or parchment paper and top with a few sprinkles if desired.
• Let the cake balls harden and store leftovers for 3-5 days in the refrigerator

Notes

Nutrition facts are calculated using monk fruit sweetener 

 

If using a different yellow cake mix, bake according to package instructions and can substitute applesauce for oil if desired. 

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Sugar: 19g

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