A Recipe For Cake Balls

A Recipe For Cake Balls

I love these cake balls and so does everyone who eats them. They're soft in the middle with a crunchy outer coating. It's an easy to make recipe with simple ingredients every kitchen usually has. If you know how to bake a cake (even a bad one), making these cake balls will be straightforward. If a bake goes wrong, you can rescue a barely-edible cake from the bin by turning it into these delicious cake pops. They make excellent homemade treats you can gift. As with all my low waste recipes, this one is both vegan-friendly and low waste.


For the sponge:
75g dairy-free margarine
150ml dairy-free milk
1 tbsp cider vinegar
150g self-raising flour
100g caster sugar
1/2 tsp bicarbonate of soda

For the filling:
100g of homemade chocolate spread or use
100g dairy-free margarine
200g icing sugar

For the coating:
250g chocolate
200g nuts, or desiccated coconut
a pinch of salt

Makes 12 large cake balls
(roll the balls smaller for more!)

A Recipe For Cake Balls A Recipe For Cake Balls


Heat the oven to 180C/gas 4.

Grease or line a 20cm cake tin.

Measure out the milk into a jug, add the vinegar, and leave to one side until it starts to look a little lumpy.

In a bowl, mix together the dry ingredients: flour, bicarbonate of soda, and sugar. 

Add the margarine and rub with your fingertips to create crumbs.

Add in the milk and mix together with an electric whisk until you have a smooth batter.

Pour the batter into the cake tin and bake for 30-40 minutes or until a toothpick comes out clean.

While the cake cools, make the filling.  in a bowl, make either a buttercream with margarine and icing sugar or a chocolate filling with tahini and cocoa powder.  Mix together the ingredients until you have a smooth, stiff mixture.  Place in the refrigerator while you wait for the cake to bake.

Once the cake is done, remove from the oven and allow to cool enough to handle before moving to a wire rack.

When the cake is completely cool, crumble it up into a bowl using your fingers and then blitz with a blender to create fine crumbs.

Stir in the filling a spoonful at a time.  You want the mixture to cling together just enough that it holds together when you ball it up while remaining fluffy in texture.

After you've created a dough that sticks together, start rolling your cake balls.  You can roll whatever size balls you want.  You'll make approximately 12 if you roll them about 2-inch in size.

Once the cake balls have been rolled out, put them on a tray or in stackable tubs that will fit in your freezer and freeze for several hours.  You can refrigerate instead but you'll get a better shape if you freeze them.

Once the cake balls are frozen, prepare the coating.  Chop the nuts into fine pieces and place in a bowl big enough to roll the cake balls in.  Melt the chocolate by placing a bowl over a saucepan of simmering water.  I like to add a pinch of salt.

Take your cake balls out of the freezer, and have a wire rack ready to place them on once they've been coated.

Dip each ball in the melted chocolate, place in the bowl of nuts or coconut and roll to coat them, and then move to the wire rack.   I find it's best to use two forks to dip, coat, and remove the balls from the chocolate, and a spoon for helping to coat the cake balls evenly.  Make sure you let the excess chocolate run off the cake balls before dipping in the nuts or coconut.

Repeat the process, dipping, coating, and transferring the cake balls to the wire rack.  Allow them to completely set before moving to an airtight container.  Eat within a week.

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A Recipe For Cake Balls A Recipe For Cake Balls