How long do cake balls stay fresh?

Store your cake balls in an airtight container in the refrigerator for up to 1 week .

Can I freeze cake balls?

Yes! Store leftover cake bites in the freezer for up to 6 weeks.

Is this cake balls recipe supposed to be gooey?

When forming the batter, your cake balls should be soft but not gooey. You want them to stick together but not feel wet to the touch.

Gluten Free Cake Balls Recipe (3 Flavors)

Description

This cake balls recipe is made with gluten free ingredients and 3 different flavor options for the perfect sweet treat for every occasion!

Ingredients

Units Scale

15 ounces (425 grams) gluten-free cake mix + box ingredients needed. For this cake mix, an additional 3 eggs, 1/2 cup oil, and water are needed. (*See notes for vegan option)

Basic Gluten Free Cake Ball Batter

3 1/4 to 3 1/2 cups of crumbled baked cupcakes (around 300 grams)
1/2 cup creamy almond butter
1/3 – 1/2 cup maple syrup
1/4 – 1/3 cup gluten free oat flour
Melted dark and/or white chocolate to coat (See notes for vegan option)

Mix-in Options To Add to Basic Batter (above) –

Dark Chocolate Chip:

1/4 cup dark chocolate chips
Melted dark chocolate to coat

Carrot Cake:

1/4 cup carrots, shredded
2 – 4 Tablespoons pitted chopped dates
2 – 4 Tablespoons nuts, chopped
Melted white chocolate or dairy free white chocolate to coat

Vanilla Chocolate Cake Balls:

Basic cake ball batter
Melted dark chocolate and white chocolate

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Instructions

Preheat the oven to 325°F or 350°F according to the cake mix instructions. Grease a muffin or cupcake pan, and set it aside. (*See notes)
Prepare the cake mix batter according to the package ingredients and instructions.
Pour the prepared batter into the muffin/cupcake pan.
Bake for 1-2 minutes less than the time recommended on the box. Remove the pan from the oven, and allow the cake to cool.
Once cooled, break up the cupcakes into small crumbles. See blog post for photos.
In a large mixing bowl, scoop 3 1/2 cups of the crumbled cupcakes/cake. (Equals about 300 grams).
Add the gluten free oat flour, nut butter, maple syrup, and vanilla extract. Mix the ingredients together with a spatula. Add the desired mix-ins. (See ingredient list).
NOTE– If adding extra mix-ins, adjust the batter thickness as needed. If the batter is too runny, add more oat flour. If the batter is too thick, add more maple syrup.
Using two hands, roll the batter into 1-1 ½ inch balls (about the size of a golf ball), and place them on a lined cookie sheet or large serving tray.
Place the cake balls pan in the freezer or fridge to cool. While the cake balls are cooling, make the chocolate coating by melting ½ cup dark and/or white chocolate with 1 – 2 teaspoons of coconut oil. Heat the mixture in the microwave in intervals of 30 seconds, stirring in between or on the stovetop.
Dip each cooled cake ball into the melted chocolate before placing them back on the cookie sheet. Repeat until all cake balls are coated.
Place the balls in the freezer to set for 20-30 minutes or until the chocolate coating has hardened.
Transfer the cake balls to a sealed container, and store them in the fridge for up to 1 week or the freezer for up to 6 months.

Notes

For vegan and gluten free cake bites follow vegan baking instructions using this vanilla cake or this yellow cake mix .

Using a muffin or cupcake tin will allow the cake mix to bake faster, but a regular cake pan can be used as well.

Estimated Nutrition Below: Does not account for mix-ins.

Prep Time: 5
chill time: 10
Cook Time: 25 minutes
Category: dessert
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 bite (No Coating)
Calories: 100 -120
Sugar: 8-10 grams
Fat: 5-7 grams
Carbohydrates: 12-15 grams