This eggless chocolate cake is a seriously moist chocolate cake. If you love rich, decadent and moist chocolate cake and caramel then you will love these Eggless Chocolate Caramel Cake Balls!
What is a cake ball? A cake ball is a ball of cake that’s coated in chocolate. Now, some people just make cake balls with pure cake and then the chocolate coating. But I don’t do that as I don’t think they are very good.
I always mush up my cake with frosting and then roll it into balls and then coat them in chocolate. Like my Chocolate Peanut Butter Cake Balls or my Brunch Cake Balls. But in this simple cake ball recipe for Eggless Chocolate Caramel Cake Balls, I have used caramel sauce in place of frosting, and it makes them rich, decadent, and not as sweet as frosting.
Why You'll Love This Recipe
This eggless chocolate cake is a seriously moist chocolate cake. If you love rich, decadent and moist chocolate cake, then you will love these Eggless Chocolate Caramel Cake Balls! The cake is so rich, that I don't even mix in frosting to these cake balls, like I normally would. Instead I use my homemade Caramel Sauce making these cake balls rich but incredibly light as well!
This simple cake ball recipe makes the best cake balls without eggs! If eggs are hard to find right now, or they are just really expensive, save them for breakfast and make these Eggless Chocolate Caramel Cake Balls! And if you haven’t gotten a copy of my new book, Effortless Eggless Baking, yet then pick one up so you can bake more eggless desserts.
How to Make Eggless Chocolate Caramel Cake Balls
Making the cake is the first step. This recipe is really easy to make, and you can use a stand mixer with the paddle attachment, or you can use a bowl and whisk or even spatula. This is basically a one bowl cake recipe, so whatever you prefer is fine. Once the cake is baked, make sure to let it cool completely.
While the cake is baking you can make the Caramel Sauce, or you can make it up to a few days in advance as well. Totally up to you! Once the cake and caramel are both cooled, the fun begins. Dump out the cake into a large bowl, it doesn’t matter if it breaks, as you break it up anyways.
Then, add the caramel sauce in and you can stir with a spatula, but I just get in there with my hands. Gloves are very helpful for this! Then you roll them into balls and place on a baking sheet with parchment paper. This is placed in the freezer as it allows the cake balls to harden which helps when coating them in chocolate.
Step 3 is to melt the chocolate. If you are using two kinds of chocolate like I did, be sure to use two separate bowls, this way you have ones completely coated in milk chocolate and others completely coated in dark chocolate. It makes a really pretty platter.
You can melt the chocolate in a double boiler (or a small pot with simmering water and a heat proof bowl on top). Or you can also melt in the microwave. I don’t temper the chocolate in this recipe as these have caramel so they should be stored in the fridge anyways, so I don’t think there’s any point to waste time tempering when they are stored in the fridge anyway. If you use the microwave, make sure to put chocolate in a heat proof bowl, and microwave for only 30 second intervals, stirring between each interval. This prevents the chocolate from burning.
Once the chocolate is melted, then it’s time to coat the cake balls. I use a fork for this, using it like a spoon (do not piece them). This allows excess chocolate to drip off and fall back into the bowl. Be sure to add the sprinkle on top of each cake ball right after you dip them, because they are cold, so the chocolate can harden quickly! This can prevent the sprinkles from sticking if you wait until they are all covered!
Leave sprinkles off the ones you want to drizzle chocolate on. I topped about half of the with sprinkles, then used the remaining milk and dark chocolate to drizzle over the rest.
Can I make these ahead of time?
Yes! Cake balls are an amazing dessert to make ahead of time as they are rolled up and coated in chocolate. This keeps the cake very safe inside it’s little shell, which doesn’t allow the cake to dry out! So, I love making cake balls ahead of time for parties. You can store them in the fridge until ready to serve.
Do I have to make the caramel sauce?
If you just don’t want to make my Homemade Caramel Sauce, then you can buy King’s Cupboard Organic Caramel Sauce. It’s not as good as homemade (haha, well duh), but it’s a great organic option if you’re short on time!
Can I use another kind of chocolate?
I use a mix of milk and dark chocolate to coat these cake balls. But, you can use all milk or all dark. Or, if you want, you can even use white chocolate.
Ingredients for Eggless Chocolate Caramel Cake Balls
Organic Fuji Apple
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Chocolate Caramel Cake BallsDifficulty: Intermediate
This recipe for Eggless Chocolate Caramel Cake Balls is a simple cake ball recipe that everyone will devour!
113 grams (1/2 cup) coconut oil, melted
226 grams (1 cup) organic cane sugar
1 organic large apple, grated (should weigh 6 ounces once grated)
1/2 cup organic chocolate milk, room temperature
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
142 grams (1 cup) organic cake flour
1/2 teaspoon organic ground vanilla bean
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
71 grams (heaping 1/4 cup) Organic Caramel Sauce
6 ounces organic milk chocolate, chopped
6 ounces organic dark chocolate chips
All natural chocolate sprinkles
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients and mix until combined. You can also use a hand mixer or a bowl with a wooden spoon.
- Divide evenly into the cake pans, about 226 grams each. Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
- Break up the cake into a large bowl. Add in the caramel sauce and using your hands, mix to combine into a uniform mixture.
- Line a baking sheet with parchment paper. Using your hands, form the dough cake mixture into 22 balls and place on the prepared baking sheet. Place the baking sheet in the freezer.
- To make the coating: Using a double boiler, or a microwave safe bowl, melt the milk and dark chocolate in separate bowls. If using a microwave, microwave for 30 second intervals stirring between each interval, until chocolate is melted.
- Remove the cake balls from the freezer. Using a fork (like a spoon, do not pierce) dip the cake balls into the melted chocolate so the excess chocolate and drip through the fork bake into the bowl. Place the covered cake balls on the prepared baking sheet.
- Top with chocolate sprinkles or a drizzle of chocolate.
- Store in the fridge for up to 7 days or in the freezer for up to 1 month.
- Gluten Free – Replace the cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.
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