These Chocolate-Covered Vegan Cake Balls were a bit of a happy accident. You see, it was my husband’s birthday this past week, and he requested vegan vanilla cupcakes with chocolate fudge frosting – a treat I had made for him in the form of a cake two years ago. Unfortunately, I made two major mistakes…
First, rather than using my tried and true recipes for the vegan white cake and chocolate fudge frosting (both recipes in Go Dairy Free), I decided to trial someone else’s recipe for white vegan cupcakes that I had never tried before. Second, I forgot to consider the altitude here and the differences in baking. Baked goods rise here really well, in fact too well at times … and vegan cupcake recipes often rely a bit too heavily on leaveners.
A simple deflated cupcake might not have been a huge problem, but these quite frankly were not a success all around. Both the taste and texture was strangely reminiscent of cornbread… However, even more than failed cake, both my husband and I hate waste. So rather than casting aside the cupcakes, I turned to one of those old throw together recipes, cake balls.
While not the best cupcakes, these made seriously delicious and decadent vegan cake balls! They couldn’t be easier to prepare either. Simply crumble up some cake, mix it with frosting, and roll it into balls. Finally, dip into chocolate, let set, and then dig in! They’re extremely versatile – use whatever combination of cake and frosting excites you. You could even do a variety of flavors and combinations.
We also fell in love with nut butter swirled cake balls, so I’ll include that recipe below as well.
Special Diet Notes: Chocolate Covered Vegan Cake Balls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Optionally gluten-free and soy-free.
- 1 prepared cake or batch of cupcakes
- 16 ounces frosting (I prefer homemade)
- 6 ounces dark or semi-sweet chocolate
- Crumble the cake or cupcakes into a large bowl. You can do this using your fingers, or blend it up. I pulsed the cupcakes in my spice grinder to get an even crumb on the second batch.
- Add the frosting, and mix well to combine. If the mixture is too gooey to handle, place it in the fridge for a few hours to firm up.
- Melt the chocolate in a double broiler or in the microwave (do not overcook! Simply cook on high for 30 seconds, stir virorously. If chunks remain, heat in 15 second intervals, stirring between each, until you have a nice smooth chocolate).
- Scoop out the cake mix and shape into balls. Drop each ball into the chocolate to coat; remove and place on a cookie sheet lined with silpat or wax paper.
- Place the chocolate covered cake balls in the fridge or freezer to firm up for about 30 minutes. Once firm, these can be popped in a baggie and stored in the freezer for a treat anytime.
- 1 vanilla cupcake
- 2 tablespoons nut butter (ie peanut, almond, etc or seed butter)
- 2 teaspoons powdered sugar
- 1 ounce dark or semi-sweet chocolate
- Follow the directions above, but use the nut butter and powdered sugar in place of the frosting.