Chocolate Cake Balls

We have a system at work, where if you want treats for your birthday, you bring them in yourself.  I LOVE an excuse to make a treat to share with others.  We have a number of people with food restrictions in my office (including myself), and I wanted to make something that everyone could have!  I came up with these cake balls that are gluten-free and vegan.  They were super yummy!


Vegan and Gluten Free Chocolate Cake Balls

Yield: around 24 cake balls

for the cake:

  • 1 cup unsweetened vanilla almond milk
  • 1 tbsp apple cider vinegar
  • 1/3 cup unsweetened apple sauce
  • 1/2 tbsp pure vanilla extract
  • 1 cup organic cane sugar (or unrefined sugar like coconut sugar)
  • 1.5 cups gluten-free all purpose flour (I used Bob’s Red Mill)
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • 3/4 tsp fine grain sea salt


for the cake balls:

  • 1 can full-fat chilled coconut milk (do not use light coconut milk) (I only used 1/2 cup cream)
  • 250 grams non-dairy dark chocolate (you can use chips, I used about half of a Pound Plus dark chocolate bar from Trader Joe’s)
  • 1 tsp coconut oil, to thin out chocolate
  • toppings: shredded coconut, chopped nuts, etc


1. Chill can of coconut milk overnight in the fridge. Preheat oven to 350F and coat a muffin pan lightly with coconut oil.

2. In a large bowl, stir the milk with the apple cider vinegar. Let it sit for a few minutes to curdle  (this makes vegan buttermilk).

3. With an electric beater, beat in the applesauce, vanilla, and sugar into the almond milk mixture.

4. Add the dry ingredients (gluten-free flour, cocoa powder, baking soda, salt). Beat mixture until smooth.

5. Evenly distribute the batter among the cupcake tin. I like to use a ladle. Bake cake at 350F for about 20-23 minutes, or until the cake springs back when touched.

6. Cool cupcakes for 5 minutes in the tin and then carefully transfer to a cooling rack for another 10 minutes. Crumble cake into a large bowl.

7. Scoop out coconut cream from the can (When you open the can, drain the liquid before scooping any out. You want just the solid cream). Add a little bit of cream at a time to the crumbled cake and mix it in with your hands. You will only need to use enough to make it come together (I used about 1/2 – 3/4 cup coconut cream). Be careful to not oversaturate the cake with cream.

8. Shape dough into 1-inch balls and freeze the balls for 30-60 minutes until firm.

9. Melt chocolate and coconut oil in a small pot over lowest heat. When 2/3 of the chips are melted, remove from heat, and stir until chips are melted. Dip the balls into the chocolate with a fork and swirl around until fully coated. Tap off excess and transfer to a wire rack so the chocolate can drip off (put paper towel or cookie sheet underneath). Sprinkle with chopped nuts, coconut, or sprinkles. Transfer to fridge or freezer until the chocolate is set. Place in cute paper cups, if desired. Store in the fridge until ready to enjoy.


Everyone in my office loved these, I hope you do as well!  Let me know if you try them!