Cake balls are all the rage right now and I didn’t want vegans to be left behind, so without further ado please welcome Vegan Cake Balls!
From what I can tell Cake Balls made their debut on the Bakeralla site. And what a buzz they have created since then. I’ve seen them on a variety of sites, different versions of the sweet original theme. With a cake mix, a container of icing, and chocolate coating, these little lovelies don’t hold back on sweetness.
I knew I wanted to make them vegan but I was searching for a way to make them a tad bit healthier. That’s when I remembered my friend Elle’s advice to keep it simple too. Eureka! I had an idea.
Inspired by the 3G Brownie post, I took a box of yellow cake mix, stirred in a can of pumpkin, baked that in the oven and used only 3/4 of a container of icing. My family will admit that these are still very sweet, but these bite-size morsels are easy to eat in moderation. Pop one in your mouth after lunch and enjoy the moment.
This recipe falls nicely into my category of “You can be vegan and still enjoy yummy foods!” It also goes with Elle’s prescription to have less than 5 ingredients (if you don’t count the sprinkles).
The weekend is coming. So kick back, make some Vegan Cake balls, and wait for the looks of delight from your family when they bite into these sweet balls of fun!
Vegan Cake Balls
- 1 box yellow cake mix (See note)
- 15 oz canned pumpkin puree
- 1 cup frosting (dairy free)
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
- decorative sprinkles are optional
- Heat your oven to 350. Spray a 9 X 13 cake pan with cooking spray.
- In a medium size bowl mix together the cake mix and the can of pumpkin, stirring until well blended. Spread the cake mixture into the prepared cake pan. Bake at 350 for 30 - 35 minutes.
- Once the cake is done and cooled a little, cut sections of it and add it to the bowl of your food processor and pulse several seconds until you're left with fairly small crumbs. I did this in batches to allow for the size of my food processor bowl. If you don't have a food processor, put the cake in a bowl and use an immersion blender, or even your hands to create the necessary crumbs.
- Next, get out your container of frosting. I used Duncan Hines Creamy Home-Style Classic Vanilla because from what I can tell it appears to be accidentally vegan. Or you can make your own icing. I used the store-bought variety to keep the steps simple for my friend Elle (she's such a pain sometimes!). Combine the cake crumbles and the icing in a large bowl and stir until well combined.
- Next create 1" balls with the cake crumble mixture. Once you've gone through all the batter, refrigerate the balls for about one hour. In the meantime, use your microwave (or stove) to heat the chocolate and margarine/oil together. Dip the cake balls in the melted chocolate mixture and place on waxed paper to dry. If you want to use decorative sprinkles, be sure to place those on the chocolate before it hardens. Also, I placed a baking sheet under the waxed paper so that I could put the chocolate dipped cake balls in the refrigerator to harden a little faster. I'm not the most patient person in the world.