Red Velvet Cake Balls

NO SUGAR, NUTS, DAIRY OR GRAINS! I made these red and white beauties to celebrate Canada Day.

Use my recipes or choose your own favourite cake or icing recipe. This is a very easy way to recreate leftover cake into a different and fun dessert. The cake recipe was created just for these balls and it is a very lightly sweetened version. The dairy-free icing can be found in my next blog post.

CAKE BALLS

200g cooked crumbled cake (about 2.5 cups crumbled cake)

½ cup + 2 tbsp DF cream cheese icing (see previous post for recipe)

⅓ cup white chocolate chips **see notes

**Dairy-free, sugar-free white chocolate brand: Evolved Chocolate @evolvedchocolate. There are several vegan brands that don’t contain dairy, but they do have added sugar. Lily’s White Chips @lilys_sweets or White Chocolate Chips @choczero for keto-friendly options that do contain dairy. 

Instructions:

Measure 200g of cooked cake using a food scale. Use your hands or an electric mixer to crumble the prepared cake. Mix in the icing (add more 1 tbsp at a time if needed). Form into balls or use a cookie scoop to achieve even results. Refrigerate or freeze and white they are cooling off, melt the white chocolate. Once the balls are cold, dip into the white chocolate to cover the majority of the surface. You can use a toothpick or tongs to do this. Store in the fridge and enjoy! 

🍰NUT FREE KETO Red Velvet Cake (SF/DF)

4 eggs

¼ cup melted coconut oil

½ cup DF milk (I used coconut)

1 tsp vanilla 

¼ cup monkfruit or lakanto sugar replacement 

½ cup coconut flour

1 tsp baking powder 

1 tbsp cocoa powder

¼ tsp salt

2-3 tsp natural red food colouring (I used @sainsburys)

Whisk together the eggs, coconut oil, DF milk and vanilla. In another bowl, comine the 5 dry ingredients and mix until there are no lumps. Stir the wet ingredients into the dry and mix well. Stir in the food colouring until the the deep red colour is achieved. The batter will be similar to a pancake batter. Empty the batter into a rectangular pan lined with parchment paper and bake at 350 F for 20 minutes, or until a toothpick comes out clean.