Dairy-Free Cake Balls Recipe (Gluten-Free, Vegan) With Video

Easy to make, these dairy-free cake balls are vanilla in flavor but coated in rich chocolate. They’re dense but light. The vegan cake bites are a delicious pop-in=your-mouth treat and can easily be made into cake pops!

Looking for a fun but healthy bite-sized treat? These vegan cake balls are just that! Made with a combination of almond and oat flour these cake bites are both dairy-free and gluten-free.

Furthermore, the cake balls are light but dense and not too sweet but almost refreshing.

Plus, they’re coated in a two-minute chocolate sauce which makes them a hit with just about everyone!

Don’t want to read? JUMP to the recipe!

How To Make Vegan Cake Bites From Scratch

To make the cake balls, you essentially want to bake cupcakes, smash them and reform them into balls.

Because this recipe uses gluten-free oats, the bites come out slightly dense versus light and fluffy. However, this makes it so they hold together well while dipping.

Moreover, smashing the cupcakes is also a great opportunity to get kids in the kitchen! Kiddos love to help crumble the cupcakes and it gets younger kids used to a different texture.

Can They Be Made Into Cake Pops?

Most definitely!

These dairy-free cake balls can easily be made into cake pops, just not in the traditional way.

Instead of inserting the stick before dipping the balls, you want to make the cake bites first and insert the stick after they’ve come out of the fridge or freezer.

Otherwise, the cake ball will crumble.

Choosing A Coconut Milk

After you smash the cupcakes you need to mix in coconut milk and stevia. This helps hold the balls together.

However, the kind of coconut milk you choose matters.

First off, make sure to use coconut milk from a can, not a carton. You don’t want a full liquid.

Likewise, you also want to make sure you use full-fat coconut milk that’s not watered down.

Moreover, when you open the can of coconut milk, make sure to drain as much water as possible and only use the thick, white cream part of the coconut milk.

You’ll see in the video that the coconut milk used would have been better for a 2-minute coconut whip. It was refrigerated and thus came out flakey.

Tips & Notes

If you don’t have NuNaturals vanilla stevia, simply use a total of 1 teaspoon vanilla + ½ packet of stevia.

The cake balls are very delicate when you roll them. So, make sure to really compress them in your hands while rolling so that they hold together when it comes time to dip them.

You can top the cake balls in anything you wish: extra stevia, cane sugar, or sprinkles if that’s your thing.

Make sure to use almond flour and not almond meal (learn the difference here)

Ingredients

• 1 cup oat flour
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/4 cup Almond butter
• 1/3 cup pure maple syrup
• 1 teaspoon nunaturals liquid vanilla stevia
• 1/4 teaspoon Vanilla extract
• 1/4 cup almond milk
• 2 tablespoons coconut milk
• 1/2 packet stevia

Chocolate Coating

• 1/4 cup enjoy life chocolate chips
• 1/8 cup coconut oil

Note: all of these health-boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

Kitchen Tools You May Find Helpful

• Mixing bowls
• Whisk
• Silicone spatula
• Measuring cups
• Measuring spoons
• Silicone muffin cups

How To Make Them

Preheat oven to 350 degrees.

In a rage bowl, mix the oat and almond flour with the baking powder.

In a smaller bowl, beat together the almond butter and maple syrup so that you can mix them together. Stir in the vanilla stevia and vanilla extract to this bowl.

Mix the syrup bowl into the flours until combined. Then slowly add in the almond milk.

Prep a muffin tin with silicone molds and portion the batter into eight muffin cups.

Bake for 10 minutes, rotate the muffins and bake another thirteen minutes.

Remove and let cool in the tins for thirty minutes.

Once cooled, crumble the muffins into a large bowl with your hands.

In a smaller bowl, whisk together the coconut milk and stevia packet.

Add to the crumbled cupcakes and mix until moist. Using your hands, roll the dough into balls and place on a tray.

Place the balls into the freezer for thirty minutes. While the balls are setting, melt the chocolate chips and coconut oil in a small pot on very low heat.

Once melted dip the balls into the mixture and place back on the tray. Sprinkle them with any toppings you want and into the freezer for another thirty minutes for the chocolate to harden.

When ready to eat, remove from the freezer and let thaw 10-20 minutes.

Makes 12 balls.

Don’t forget to pin these Dairy-free Vanilla Cake Balls

Grab your printable

Vegan Vanilla Cake Balls (dairy-free, gluten-free)

Fit as a Mama Bear

Easy to make, these dairy-free cake balls are vanilla in flavor but coasted in rich chocolate. They’re dense but light

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

45 mins

Total Time 1 hr 15 mins

Course Dessert

Cuisine American

Servings 12 balls

Calories 168 kcal

Ingredients

  

1x2x3x

• 1 cup oat flour
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/4 cup Almond butter
• 1/3 cup pure maple syrup
• 1 teaspoon nunaturals liquid vanilla stevia
• 1/4 teaspoon Vanilla extract
• 1/4 cup almond milk
• 2 tablespoons coconut milk
• 1/2 packet stevia
• 1/4 cup enjoy life chocolate chips dairy-free
• 1/8 cup coconut oil

Instructions

 

• In a rage bowl, mix the oat and almond flour with the baking powder.
• In a smaller bowl, beat together the almond butter and maple syrup so that you can mix them together. Stir in the vanilla stevia and vanilla extract to this bowl.
  
• Mix the syrup bowl into the flours until combined.
• Slowly add in the almond milk and mix to combine.
• Prep a muffin tin with silicone molds and portion the batter into eight muffin cups.
  
• Bake for 10 minutes, rotate the muffins and bake another thirteen minutes.
• Remove and let cool in the tins for thirty minutes.
• Once cooled, crumble the muffins into a large bowl with your hands.
  
• In a smaller bowl, whisk together the coconut milk and stevia packet.
• Add to the crumbles cupcakes and mix until moist. Using your hands, roll the dough into balls and place on a tray.
• Place the balls into the freezer for thirty minutes. While the balls are setting, melt the chocolate chips and coconut in a small pot on very low heat.
• Once melted dip the balls into the mixture and place them back on the tray. Sprinkle them with any toppings you wantand into the freezer for another thirty minutes for the chocolate to harden.
  

Notes

• If you don’t have NuNaturals vanilla stevia, simply use a total of 1 teaspoon vanilla + ½ packet of stevia.
• The cake balls are very delicate when you roll them, make sure to really compress them in your hands while rolling so that they hold together when it comes time to dip them.
• You can top the cake balls in anything you wish: extra stevia, cane sugar, or sprinkles if that’s your thing.
• Make sure to use almond flour and not almond meal (learn the difference here)
• Grab the ingredients you need from my Pantry Staples

Nutrition

Calories: 168kcalCarbohydrates: 17gProtein: 4gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 13mgPotassium: 135mgFiber: 2gSugar: 8gVitamin A: 8IUVitamin C: 1mgCalcium: 69mgIron: 1mg

Keyword dairy-free cake balls, gluten free cake balls, vanilla cake balls, vegan cake balls

Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!

Whip up a batch of these vanilla cupcake balls to share (HA) or indulge in yourself. They’re vegan, dairy-free, and have a dense cupcake-like consistency. Plus, they’re made with healthy ingredients and are an easy, pop-in-your-mouth treat!