Gluten Free Cake Balls
Ingredients
Basic Cake Ball Batter
-
15
ounces
gluten-free cake mix
-
3
large
eggs
-
½
cup
oil
-
¾
cup
water
-
3 ¼ to 3 ½
cups
crumbled baked cupcakes
-
½
cup
creamy almond butter
-
⅓ – ½
cup
maple syrup
-
¼ – ⅓
cup
gluten free oat flour
-
to taste
none
melted dark and/or white chocolate for coating
Flavor Options
-
¼
cup
dark chocolate chips
-
¼
cup
shredded carrots
-
2 – 4
tablespoons
pitted chopped dates
-
2 – 4
tablespoons
chopped nuts
Instructions
- Preheat the oven to 325°F or 350°F and grease a muffin or cupcake pan.
- Prepare the cake mix according to the package instructions.
- Pour the prepared batter into the muffin/cupcake pan.
- Bake for 1-2 minutes less than the time recommended on the box and allow to cool.
- Crumble the cooled cupcakes into a large bowl.
- Add oat flour, almond butter, maple syrup, and vanilla extract to the crumbled cake.
- Mix in the desired flavor options and adjust the batter consistency as needed.
- Roll the batter into 1 to 1 ½ inch balls and place them on a lined baking sheet.
- Chill the cake balls in the freezer while preparing the chocolate coating.
- Dip each cake ball into the melted chocolate and place back on the tray.
- Freeze the coated cake balls for 20-30 minutes to set.
Nutrition Facts (estimated)
Servings
25-27
Calories
120
Total fat
7g
Total carbohydrates
15g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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