Gluten Free Cake Balls
Ingredients
Basic Cake Ball Batter
-
15
ounces
gluten-free cake mix
-
3
large
eggs
-
½
cup
oil
-
¼
cup
gluten free oat flour
-
½
cup
creamy almond butter
-
⅓
cup
maple syrup
-
Melted
N/A
dark and/or white chocolate to coat
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 mix-ins based on the flavor option, adjusting thickness as needed.
- Roll the mixture into 1 to 1½ inch balls and place on a lined baking sheet.
- Chill the cake balls in the freezer while melting the chocolate coating.
- Dip each cake ball into the melted chocolate and place back on the sheet.
- Freeze for 20-30 minutes to set before storing.
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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