Mimi's Organic Eats » Cake & Cupcake Recipes » Eggless Chocolate Caramel Cake Balls

Eggless Chocolate Caramel Cake Balls

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 balls as much as I do, then check out my Chocolate Peanut Butter Cake Balls, Eggless Red Velvet Cake Balls, or my Brunch Cake Balls.

eggless chocolate caramel cake balls
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. Try 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

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!

Cake Balls without Eggs: 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.

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!

eggless chocolate caramel cake balls

Ingredients

Costco Kirkland Organic Coconut Oil

Wholesome Organic Cane Sugar

Organic Fuji Apple

Alexandre Family Farm Organic A2/A2 Chocolate Milk

NuNaturals Organic Dutch Cocoa Powder

Homemade Organic Cake Flour

Lafaza Organic Ground Vanilla Bean

Homemade Caramel Sauce

Mama Ganache Organic Milk Chocolate

Mama Ganache Organic Dark Chocolate

Natural Chocolate Sprinkles

eggless chocolate caramel cake balls

Tools Needed

Digital Food Scale

Stand Mixer

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Heatproof Mixing Bowl

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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.

eggless chocolate caramel cake balls

FAQ's

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.

eggless chocolate caramel cake balls

Craving More?

eggless chocolate caramel cake balls

Eggless Chocolate Caramel Cake Balls

Mimi Council
This eggless chocolate cake is moist and fudgy, combined with homemade caramel and coated in either milk or dark chocolate. This recipe for Eggless Chocolate Caramel Cake Balls is a simple cake ball recipe that everyone will devour!
Prep Time 15 minutes
Cook Time 30 minutes
Coating & Chill Time 1 hour 35 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Makes 22 cake balls
Calories 212 kcal

Ingredients
 
 

Batter

Filling

Coating

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

Gluten Free — Replace the cake flour with 142 grams (¾ cup plus 2 tablespoons) gluten free flour blend.
High Altitude — Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 212kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 1mgSodium: 85mgPotassium: 134mgFiber: 2gSugar: 19gVitamin A: 16IUVitamin C: 0.4mgCalcium: 28mgIron: 2mg
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