Eggless Chocolate Caramel Cake Balls
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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!
If you love cake as much as I do, then check out my Chocolate Peanut Butter Cake Balls, Organic Red Velvet Cake Balls, or my Avocado Oil Chocolate Cake.
Table of Contents
What are cake balls?
Cake balls are 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.
But, I always mash up my cake with frosting and then roll it into balls and then coat them in chocolate. This way, you get incredibly moist cake balls. But, in these cake balls, I use caramel sauce in place of frosting, and it makes them rich, decadent, and not as sweet as frosting.
Why You'll Love This Recipe
Rich & Fudgy: 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!
Organic: I use organic ingredients in these cake balls. This makes them an mindful indulgence that you'll feel good about enjoying and sharing!
Cake Balls without Eggs: These delicious cake balls are 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.
Chocolate + Caramel: These cake balls without eggs are made with an eggless chocolate cake and caramel. The combination of these two ingredients make for rich and decadent cake for all of those who love chocolate and caramel!
Ingredients
- Coconut Oil: I use organic coconut oil.
- Cane Sugar: I use organic cane sugar.
- Apple: I use a fresh apple as it's a great egg replacer. This makes these cake balls extra moist and lightly sweetened.
- Chocolate Milk: I use organic chocolate milk, for even more chocolate flavor. You can also use whole milk or heavy whipping cream.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich, chocolate flavor.
- Cake Flour: I use organic cake flour as it has a lower protein content, which makes the cake extra light.
- Vanilla Bean: I use organic ground vanilla bean as it brings depth of flavor. You can use vanilla extract in its place.
- Caramel Sauce: I use my homemade caramel sauce for this recipe
- Chocolate: I coat these cake balls in both organic milk chocolate and organic dark chocolate. You can use one or the other, or both like I do here. Be sure to use a melting chocolate.
- Chocolate Sprinkles: I top these with natural chocolate sprinkles. This part is optional, but I love the flavor and texture that chocolate sprinkles bring.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- 6-inch Cake Pan: I bake the cake in a 6-inch cake pan. You can also use a cupcake pan instead if you don't have a cake pan. It doesn't matter as you'll be crushing up the cake anyways.
- Baking Sheet: I use a baking sheet to roll and coat the cake balls.
- Parchment Paper: I use nontoxic parchment paper whenever I dip things in chocolate. This ensures that the cake balls can easily be removed with ease.
- Heatproof Mixing Bowl: You'll need a heatproof bowl to melt the chocolate.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
Step 2
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.
Step 3
Divide evenly into the cake pans, about 226 grams each. Bake for 30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
Break up the cake into a large bowl. Add in the caramel sauce and using your hands, mix to combine into a uniform mixture.
Step 5
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.
Step 6
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.
Step 7
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.
FAQ's
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.
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!
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.
Craving More?
Eggless Chocolate Caramel Cake Balls
Equipment
Ingredients
Batter
- 113 grams coconut oil (melted)
- 226 grams cane sugar
- 170 grams finely grated apple (1 large apple)
- 1/2 cup chocolate milk (room temperature)
- 43 grams Dutch cocoa powder (sifted)
- 142 grams cake flour
- ½ teaspoon ground vanilla bean
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Filling
- 71 grams Caramel Sauce
Coating
- 170 grams milk chocolate (chopped)
- 170 grams dark chocolate (chopped)
- All natural chocolate sprinkles (optional)
Instructions
- 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 toothpick 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.
Notes
Nutrition
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