Cake Truffles

Cake balls and cake pops are all the rage these days. These cute little balls of deliciousness are popping up everywhere, so I knew I had to give them a shot, but of course, with my own gluten free and refined sugar free twist. I also had a excuse to bake something decadent (do I really need a reason though?) because my friend’s birthday was coming up and I wanted to make her something special.

I based the actual cake off of Judy’s Lazy Daisy Cake recipe over at New Grain Recipes since I had the ingredients on hand. I’d like to try out a almond flour version and/or flavor variations in the future but this worked out nicely for my first try! You could also use your favorite frosting to change up the flavor – Oh or maybe even nut butter or cream cheese (the wheels in my head are spinning)! I’ve seen recipes using fruit preserves instead of frosting for a healthier and lighter dessert, but I wanted them to be a little on the naughty side since these were (mostly) for a birthday treat 🙂 Maybe next time…

Cake Truffles 

Cake Ingredients

1/3 cup brown rice flour (or fine white rice flour)
1/3 cup millet flour
1/3 cup coconut flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp ground cinnamon, optional (I love cinnamon)
2 Tbsp coconut oil, Earth Balance or butter, melted
1/3 cup coconut milk, room temperature* (I haven’t tried almond, soy, rice or cow’s milk in this yet)
1/3 cup honey (could use agave here too)
1 tsp gluten free vanilla extract (I use McCormicks)
3 eggs, room temperature*

Frosting Ingredients

4 Tbsp coconut oil, butter or Earth Balance, at room temperature (not melted)
1/2 tsp gluten free vanilla extract
4-6 Tbsp finely ground palm/coconut sugar or other fine granulated sugar, powdered sugar (honey, agave or a packet of stevia might work here), depending on how sweet you prefer
milk of choice, as needed (omit if using liquid sweetener)

Carob/Chocolate Coating Ingredients

1 1/2 cups unsweetened carob chips (or semi-sweet chocolate chips if you want a sweeter treat)
1 tsp coconut oil

Optional Toppings
chopped nuts (I used peanuts)
coconut flakes
sprinkles
or a dash of sea salt

Directions

For cake:

1. Preheat oven to 350F. Line 8×8 or 9×9 pan with parchment paper.
2. Sift flours, baking powder, cinnamon and salt together in a small bowl.
3. Combine coconut milk, coconut oil, honey and vanilla in a small bowl and combine
4. In a large bowl, beat eggs with mixer until light yellow and slightly thick and bubbles are very small. Then, with a whisk, mix the liquid alternately with the flour into the eggs 1/3 at a time. Whisk well to incorporate.
5. Pour batter into baking pan and bake for about 18-20 minutes or just until tester inserted into cake comes out clean. Do not overbake, you want the cake just slightly underdone for these . Ovens may vary so keep an eye on your cake! Set aside to cool while you make frosting.

For frosting:

1. Blend all frosting ingredients together in a large bowl with a hand mixer until well combined, light and creamy. Depending on how much sugar you use, add a teaspoon or two of milk at a time if too stiff. You want the frosting to mix well with the cake.

For cake balls

1. Crumble mostly cooled cake into bowl with frosting and stir to combine until well incorporated.
2. Place bowl of cake-frosting mixture in refrigerator for 20 minutes. Remove from fridge and form into small balls, place on parchment-lined cookie sheet and refrigerate again for another 20-30 minutes until chilled.
3.  When the cake balls are almost chilled, start your chocolate coating. Melt carob or chocolate chips in small microwave-safe bowl at 30 second intervals, stirring well between 30-seconds until melted. Add in coconut oil and stir until creamy.
4.  Remove cake balls from fridge. Working one or two at a time, roll the cake truffles around in the chocolate coating until covered and place back on parchment lined sheet. If desired, sprinkle cake truffles with chopped nuts, coconut or sprinkles. Repeat until all are coated.
5. Place back in fridge for 1 hour until coating is hardened. Then enjoy!!!

*Recipe Notes: With the eggs and coconut milk at room temperature, this helps incorporate the coconut oil into the liquid without getting clumpy and solidifying before mixing into the dry ingredients.

You can also easily make these cake pops by inserting a stick into the cake balls after dipping them in the coating/topping.

This recipe is featured on Slightly Indulgent Tuesdays at Amy’s Simply Sugar and Gluten Free blog and at Lisa’s Sweets for Saturdays at her blog Sweet as Sugar Cookies this week!