Eggless Red Velvet Cake Balls
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With Valentine’s Day coming up, you know I had to share a naturally colored red velvet cake! Moist, rich, naturally colored, and coated in dark chocolate – these Eggless Red Velvet Cake Balls are a must bake this Valentine’s Day!
If you’re looking for more decadent chocolate recipes, try my Chocolate Cream Drops, Avocado Oil Chocolate Cake, or my Eggless Chocolate Ganache Brownies.
Table of Contents
This recipe for Eggless Red Velvet Cake Balls is in collaboration with my friend Hannah, at Make It Dough. We thought adding sourdough to red velvet cake was an amazing way to use up sourdough discard all while making a naturally colored red velvet cake that you can eat like candy. And I believe we succeeded with these Eggless Red Velvet Cake Balls.
This simple recipe for homemade cake balls makes a naturally colored red velvet cake that is also eggless! Not only does this use naturally colored red dye and sourdough discard, but it’s eggless too! Boom! Get all the recipe details below and make these Red Velvet Sourdough Cake Balls for someone special – or just for yourself!
Why You'll Love This Recipe
Eggless: This recipe for Eggless Red Velvet Cake Balls is a moist delicious red velvet cake without eggs! While I'm making eggless red velvet cake balls here, you could easily make a red velvet cake without eggs if you want to make a whole cake instead. I'm using sourdough discard in place of eggs for a tangy kick to this naturally colored red velvet cake.
Naturally Colored: I only use naturally colored dyes, and this naturally colored red velvet cake is no exception. I'm using an organic red dye that comes from beets and it's all you need to make this naturally colored red velvet cake without artificial colors!
Better Than Candy: This red velvet cake without eggs is mashed up with cream cheese frosting and coated in dark chocolate. These Eggless Red Velvet Cake Balls are literally better than candy! Especially or Valentine's Day, where it's usually centered around chocolate. This is a fun and delicious twist on chocolate truffles.
Ingredients
Simply Organic Vanilla Extract
Organic Sourdough Discard
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Wholesome Sweeteners Powdered Sugar
Nuts.com Organic Mini Chocolate Chips
India Tree Nature’s Colors Pink Sugar
India Tree Nature’s Colors Red Sugar
India tree Nature’s Colors Heart Sprinkles
Tools Needed
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9-inch pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sourdough discard, and sour cream and mix on low until combined.
In a separate bowl, add the pastry flour, all purpose flour, cocoa powder, red dye, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined. Transfer to the prepared baking pan.
Step 3
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (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
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, red dye, and vanilla extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.
Step 5
To make the balls: Line a baking sheets with parchment paper. Remove the cake from the pan, doesn’t matter if you break it, as it all needs to be broken up into pieces anyways. Add into the bowl with the frosting and mix on low for a few rotations (or stir with a spatula, or I like to just use my hands and get mess! This is also where gloves come in handy). Mix until evenly combined. Form into 40 balls, using your hands or a 1 ½ tablespoon cookie scoop, and place onto prepared baking sheet. Place in the freezer. I like to place in the freezer for about 10 minutes, then remove and reshape the balls as I have a very difficult time making perfectly round balls. You can skip this step if you like, or if you know how to roll perfect balls! Put back in the freezer.
Step 6
To make the coating: Melt all chocolate together using a double boiler, or in 30 second intervals in the microwave, making sure to stir between each interval. (I don’t temper the chocolate for these, as they have to be stored in the fridge because of the cream cheese frosting anyway!)
Step 7
Remove the balls from the freezer. Using a fork like a spoon, dip the cake balls into the dark chocolate and remove so excess chocolate drips off below. Place back on the parchment paper. Sprinkle each ball with the sprinkles after you place down. Do this now, as the cake balls are cold so the chocolate will harden quickly, so you want to do this after each dip or after every couple at least, so the sprinkles stick.
Dip and coat all the balls and top them with sprinkles. Place back in the freezer until the chocolate is set.
FAQ's
Do not worry, if you don’t have sourdough discard you can still make this recipe! Hannah taught me that sourdough discard is just equal parts all purpose flour and water. So, if you don’t have sourdough discount you can add equal parts water and flour to create the mixture needed. This creates the exact makeup of sourdough discard, but without that extra sourdough flavor.
2 ounces (1/4 cup) water
2 ounces (1/3 cup plus 2 tablespoons) organic all purpose flour
Also, you can use this in place of sourdough discard if you are simply looking for an amazing naturally colored red velvet cake, without sourdough. I tested the recipe this way as well, and it’s also amazing! So, your choice!
If you don't have pastry flour, you can also use cake flour in its place! You can also make Homemade Cake Flour easily too!
Absolutely! If you don’t want to make cake balls (I feel you, they are a bit of work, but so insanely good, it’s worth it!). But, sometimes you just want a naturally colored red velvet cake, and you can use this recipe for that. Just bake the cake as is, remove it from the cake pan, and top it with the frosting. I would omit the red dye in the frosting for a traditional red velvet single layer cake!
Yes! Cake balls are an amazing dessert to make in advance as the cake and frosting is all rolled up in to a little ball and coated in chocolate. This makes them stay fresh longer than traditional cake would! So, you can make them a day or two in advance, just be sure to store in the fridge because of the cream cheese frosting.
Yes! You can definitely freeze cake balls. I love freezing them as the recipe makes 3 dozen. I put them in a Tupperware or zip bag and then just toss them in the freezer. They aren’t very fragile once made, and they’ll last for a month or possibly longer in the freezer. Just put in the fridge for a few hours and then they are ready to eat again.
Craving More?
Eggless Red Velvet Cake Balls
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 113 grams sourdough discard (room temperature)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 109 grams pastry flour (or cake flour)
- 43 grams all purpose flour
- 15 grams Dutch cocoa powder (sifted)
- 2 teaspoons Suncore Foods Organic Red Dye
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 113 grams salted butter (softened)
- 113 grams cream cheese
- 425 grams powdered sugar (sifted)
- 2 teaspoons Suncore Foods Organic Red Dye
- 1 teaspoon vanilla extract
Coating
- 510 grams dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9-inch pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sourdough discard, and sour cream and mix on low until combined.
- In a separate bowl, add the pastry flour, all purpose flour, cocoa powder, red dye, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined. Transfer to the prepared baking pan.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, red dye, and vanilla extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.
- To make the balls: Line a baking sheets with parchment paper. Remove the cake from the pan, doesn’t matter if you break it, as it all needs to be broken up into pieces anyways. Add into the bowl with the frosting and mix on low for a few rotations (or stir with a spatula, or I like to just use my hands and get mess! This is also where gloves come in handy). Mix until evenly combined. Form into 40 balls, using your hands or a 1 ½ tablespoon cookie scoop, and place onto prepared baking sheet. Place in the freezer. I like to place in the freezer for about 10 minutes, then remove and reshape the balls as I have a very difficult time making perfectly round balls. You can skip this step if you like, or if you know how to roll perfect balls! Put back in the freezer.
- To make the coating: Melt all chocolate together using a double boiler, or in 30 second intervals in the microwave, making sure to stir between each interval. (I don’t temper the chocolate for these, as they have to be stored in the fridge because of the cream cheese frosting anyway!)
- Remove the balls from the freezer. Using a fork like a spoon, dip the cake balls into the dark chocolate and remove so excess chocolate drips off below. Place back on the parchment paper. Sprinkle each ball with the sprinkles after you place down. Do this now, as the cake balls are cold so the chocolate will harden quickly, so you want to do this after each dip or after every couple at least, so the sprinkles stick.
- Dip and coat all the balls and top them with sprinkles. Place back in the freezer until the chocolate is set.
- Store in the fridge for up to 7 days.
Video
Notes
Nutrition
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