Healthy Vanilla Cake Balls

Makes: about eight

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

We all love the infamous cake-pops from Starbucks; however, out bodies do not love the ingredients within those cake-pops. These healthy plant-based cake balls are made with simple ingredients, one being a hidden gem that nobody will be able to notice!

Processed with VSCO with c1 preset

Ingredients:

Cake:

  • The flesh of one baked Japanese sweet potato (cooled*)
  • One tsp. of vanilla
  • Two tbsp. of maple syrup (or more depending on your sweet tooth)

Frosting:

  • One BPA-free can of coconut cream**, chilled over night or frozen*** for about one to two hours*
  • One tsp. of vanilla
  • Two tbsp. of maple syrup (or more depending on your sweet tooth)

How to make:

  1. Cover a large plate with parchment paper.
  2. In a medium sized bowl, mix together the cake ingredients and place the bowl in the refrigerator while you make the frosting.
  3. In a high-speed blender (I used a Vitamix) blend together the frosting ingredients until they become a thick frosting consistency.
  4. Take the cake batter out of the refrigerator and roll the batter into small balls.
  5. Smear the frosting all over each cake ball.
  6. Place each cake ball on the parchment paper covered plate.
  7. Place the plate into the freezer for about fifteen to twenty minutes, or until the frosting has hardened.
  8. Enjoy!

*Make sure that your potato is fully cooled before you make this recipe to prevent the frosting from melting.

**Make sure to only use the coconut cream that is in the can, not the coconut water that is at the bottom of the can.

***If you choose to freeze the can of coconut cream, it may be harder to get the cream out of the can; furthermore, you may need to let the can thaw for a few minutes or you may hold the can under warm water.

2 thoughts on “Healthy Vanilla Cake Balls”

  1. Sounds scrumptious and I really want to try this but could you substitute a regular sweet potato for the Japanese one? Thanks!

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    1. I find the Japanese sweet potato to have a very distinct flavor that is different than a regular sweet potato; therefore, I wouldn’t recommend substituting, but you can try if you would like! A regular sweet potato will probably yield a different flavor, but I suspect that it will still be delicious! Let me know how it turns out if you do substitute! 🙂

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