If you’re looking at this blog, you probably are someone who either loves food, loves cooking, or loves the internet. Thus, the chances are good that you have seen dozens of recipes for cake balls and cake pops- all relatively the same.
I figured it was time I get on board with the cake ball phenomenon and make a batch (just a few years behind, good job Sarah). However, in order to provide something slightly unique, I thought I would try my hand at vegan cake balls!
To make these cake balls vegan, simply replace your eggs and milk with pureed pumpkin when making the cake mix, and pay extra attention to what products you’re grabbing at the store. You’ll be ready to bake in no time!
The most surprising thing about these little guys are how sweet they are. I loveeee chocolate, and sugar. It’s dangerous how much I love chocolate. However, even for my sweet tooth I found these cake balls almost too sweet. The remedy? Chill them! My boyfriend and I both agree, that storing these cake balls in an airtight container in the refrigerator, and eating them chilled, one at a time, makes for the perfect portion size of chocolate. Pop one of these cake bites in after lunch, before class, before bed, or anytime you’re craving a little sweet, and you will be so grateful you made them. Happy baking, and have fun decorating!
- 1 box vegan cake mix*
- 15 oz can Pumpkin
- 1 container icing, dairy free* (or homemade icing of your choice!)
- 2 cups chocolate chips, (dairy free)
- 1 Tablespoon margarine or oil, (dairy free)
- Optional toppings: sprinkles, toasted coconut, chopped nuts, white chocolate drizzle
- Preheat your oven to 350˚F, and lightly coat a 9 x 13 inch pan with a layer of non-stick cooking spray.
- In a medium sized bowl, combine the cake mix and the entire can of pumpkin. Stir until completely blended. It may appear that there is not enough liquid at first, however keep stirring! I promise the batter all comes together.
- Evenly spread the batter into the cake pan and bake for 30-35 minutes, or until cooked all the way through.
- Allow the cake to cool for 10- 20 minutes, and then in sections, food process the cake until crumbled into small pieces. If you do not have a food processor, no worries, just use your hands or a handheld mixer!
- In a large bowl, combine the majority of the icing with the crumbled cake mix stirring together until well combined. (I used an entire container of icing, however I think you could definitely use less! Start with ½ tub and add more as you desire! The purpose of the icing is simply to act as glue to hold the cake balls together).
- Roll the cake/icing mixture into one-inch balls and refrigerate (or freezer!) for one hour.
- While the cake balls are chilling, melt the chocolate chips and butter on the stove over low heat, stirring constantly. Dip each cake ball into the melted chocolate mixture and place on a large plate or baking sheet covered in a layer of waxed paper. Quickly add any decorative topping to your cake balls before the chocolate hardens if desired.
- Refrigerate until the chocolate hardens completely and enjoy!
Notes and Tips!:
- I suggest using Duncan Hines yellow cake mix and creamy home-style classic vanilla, or cream cheese frosting, because they just happen to be vegan!
- Source: Namely Marly
- Like this recipe? Check out these other delicious treats from a rented kitchen!: Hershey Kiss Pretzel Bites, The World’s Best (Vegan) Fudge Brownies, and Baked Pumpkin Oatmeal Cups!