Vegan Cake Balls

5 from 1 vote

A healthier cake ball with a yellow cake mixed with a coconut icing and covered in white chocolate

Prep Time 25

Cook Time 30

Cool time 1

Servings

Calories 166kcal

1 box King Arthur confetti cake mix (prepare according to package instructions) or follow package instructions
1/2 cup applesauce (or sub oil from cake box with applesauce)
1 cup dairy free milk (sub dairy free milk for water)
3 tbsp ground flaxseed (sub 1 tbsp flaxseed per 1 egg)

Preheat oven according to cake package instructions and grease pan you will cook cake in.
In a large bowl add ground flaxseed with 9 tbsp of water and let sit about 5 minutes to gel
Add in applesauce, milk, and cake mix and mix to combine
Pour batter into the pan and place in the oven. Cook according to package instructions depending on what pan you used. Make sure to not over cook the cake
While the cake cooks mix the coconut cream and powdered sugar in a food processor or blender until smooth
Once the cake is cool enough to handle but still slightly warm, fork it into a large bowl, or just break it up with your fingers.
Pour the coconut cream mixture into the cake mix and stir to combine. (I use my hands)
Take a tablespoon scooper and scoop the batter and the roll into a ball. Place on wire rack or parchment paper
In a microwave safe bowl melt the white chocolate with coconut oil in small increments in the microwave until smooth.
Use a fork to dip and coat each ball in the white chocolate mixture. Then place back on the rack or parchment paper and top with a few sprinkles if desired.
Let the cake balls harden and store leftovers for 3-5 days in the refrigerator

Nutrition facts are calculated using monk fruit sweetener

If using a different yellow cake mix, bake according to package instructions and can substitute applesauce for oil if desired.