Vegan Cake Balls: Perfect Party Dessert
Make delicious vegan cake balls with this easy recipe! Perfect for any occasion, dairy-free, eggless, and fun to customize. Try it now!
Ingredients
Dry ingredients
- All-purpose flour (for greasing the pan)
- 1 bag of vegan birthday cake mix
Wet ingredients
- 2/3 cup vanilla almond milk
- 1/2 cup melted coconut oil
- 1 tablespoon non-alcoholic vanilla flavoring
Frosting and decorations
- 1 and 1/2 containers of Miss Jones confetti pop frosting with sprinkles
- 1 lid of sprinkles (from the frosting)
- 1 bag of King David white chocolate chips
- 2 tablespoons vegetable oil
Extra tools and materials
- Earth Balance butter (for greasing the pan)
- Cake pop sticks
- Wax paper
- Plastic wrap
- An empty shoebox (no lid)
- Birthday gift wrap
- Floral foam
Instructions
- First, preheat your oven to 350°F. Grab a 9x13 inch pan and grease it using a little Earth Balance butter, then dust lightly with flour. This makes sure the cake doesn’t stick. I hate when that happens!
- Now heat the vanilla almond milk gently on the stove until it's warm, but don't let it boil. In another bowl, melt your coconut oil until it’s nice and liquid. Sift the vegan cake mix into a big bowl and pour in your warm almond milk, melted coconut oil, and non-alcoholic vanilla flavoring. Mix everything together with an electric mixer until creamy. Easy, right?
- Pour your cake batter into the greased pan, smooth it out evenly, and bake it right in the middle of the oven for about 30 minutes. To check if it's ready, poke a toothpick into the middle. If it comes out clean, you're golden. Let the cake cool completely before moving on. Seriously, patience pays off here.
- While the cake chills, let’s get crafty! Wrap your empty shoebox with some cheerful birthday gift wrap, leaving the opening on the bottom. Make a little hole in the top. That’s where your cake pops will stand later. Tape down any extra paper inside. It’s your little cake pop stand. Pretty cool, huh?
- Once your cake is cool, slice off the crispy edges and cut it into about 8 big pieces. In another bowl, mix together the frosting and one lid’s worth of sprinkles. Microwave the frosting for 15 seconds if it's too thick. Then mash two cake pieces at a time into the frosting with a potato masher until everything’s doughy. Keep mashing until you've used all the cake and frosting.
- Scoop the cake dough with a melon baller or spoon, roll it into little balls with your hands, and set each one on a baking sheet covered with wax paper. Stick these in the fridge for at least 3 hours. I know waiting is hard, but trust me, it’s worth it.
- Next, melt about a quarter of the white chocolate chips in the microwave. Heat for 30 seconds, then stir. If needed, heat for another 15 seconds. Dip your cake pop sticks about an inch deep into the melted chocolate, then push each stick into a cake ball. This little bit of chocolate acts like glue. Set these back into the fridge for another hour to set firmly.
- Now the fun part, dipping! Melt half of your white chocolate chips again, heat for 30 seconds, stir, another 15 seconds if needed. Stir in 2 tablespoons of vegetable oil. Dip and twist each cake ball carefully until fully covered in chocolate. Add sprinkles right away before the chocolate sets. Pop each finished cake ball upright into your wrapped shoebox stand.
- Finally, chill the cake pops again until they're completely set and ready to serve. You did it! You’ve made your own delicious vegan cake balls and they’re totally party-ready!