An *almost* recipe fail transformed into the Best-Ever Gluten-Free Chocolate Cake Balls! Now that’s what I call sweet success!
Yes, you read that right, this was very nearly a complete recipe FAIL. The tasty cake was promising until I cut into it, and then it was a sad, crumbly mess. And the frosting, while super healthy, wasn’t all that great on its own either. Health-enthusiasts like me would love it, but not so much the normal person….wait, did I just place myself outside the “normal person” category? Oops! So much for that secret
BUT – I was in a state of euphoria when the idea to combine these two recipes together to Make Gluten-Free Chocolate Cake Balls in a last-ditch effort to save my creation, and the result was more fantastic than I could have hoped for! Who would have thought that two less-than-perfect creations could combine to become something wonderful? <- life lesson for the day. Now that is the whole recipe as one gigantic ball.
I thought it was pretty enough to photograph. Anyways, I can’t tell you how happy I am that I follow through with the inspiration to save the recipes by making cake balls! Together, the cake tastes amazing (and isn’t crumbly anymore), and the healthy frosting doesn’t taste healthy anymore! I’ve been pleasantly surprised, to say the least! What are some of my favorite things about this recipe? It’s… ~ Low sugar (>5 grams per ball!)
Gluten-Free (and can be made dairy-free & vegan as well)
Healthy (yep, you read this correctly)
High protein (8 grams for each ball)
Easy to make & easy to eat
AND it’s truly a no-fuss recipe – I mean, you crumble the cake into the frosting, mix it together, and form it into balls – how much simpler can it be?
If you give this recipe a try, do let me know! I’d love to hear how it turns out for you!
Low Sugar, Gluten-Free, Vegan, Whole Grain, Dairy-Free, Easy, High Protein – what’s NOT to love about this versatile recipe?
Recipe type: Gluten-Free Dessert
Serves: 8 servings
Prep time 20 mins
Cook time 18 mins
Total time 38 mins
¼ cup oat flour + 1 Tbl oat flour
2 Tbl sorghum flour
2 Tbl sugar
3 Tbl cocoa powder
1 & ½ tsp stevia powder (or 1 tsp more of sugar)
¼ teaspoon baking powder
½ teaspoons baking soda
¼ teaspoon salt
⅛ tsp cinnamon
¼ cup buttermilk
2 Tbl olive oil or coconut oil
1 egg white
¾ teaspoon vanilla extract
¼ cup of warm water
3 scoops SunWarrior Chocolate Brown Rice Protein Powder
7 Tbl milk of choice
1 tsp maple syrup
¾ tsp vanilla
½ tsp butter flavor
FOR THE CAKE
Pre-heat oven to 350 and oil a pie pan with olive oil.
Mix together all the dry ingredients into a small bowl and set aside.
Combine all your wet ingredients into another small bowl and whisk until smooth.
Pour the wet into the dry and whisk together until the batter is smooth – it will be thin.
Pour the batter into the pie pan and bake for 18 minutes exactly – and inserted toothpick will come out with a few crumbs.
Allow cake to cool while preparing the frosting.
FOR THE FROSTING
Place all the ingredients into a small bowl and whisk until fully incorporated and smooth.
If you have a large sweet tooth, you may find that you need a bit more maple syrup (1/2 tsp).
MAKING THE BALLS
Once the cake is cooled, crumble it into a medium bowl with a heaping ½ cup of the frosting (you should have about 3 Tbl of frosting left – just save it – of it by the spoonful! It’s healthy!)
Mix the crumbled cake into the frosting until a large ball has been formed.
Then divide the mixture into 8 balls and roll them smooth.
Serve as they are or harden them in the fridge or freezer. And YES, feel free to have more than one!
They only have >5 grams of sugar per ball!!!
They will keep for up to 5 days in the fridge.
8% DV Iron
Serving size: 1 ball
Saturated fat: .8g
Try Our Another Best Dessert > Cinnamon Cake Gluten Free