Gluten Free Easter Cake Balls
Cake
- 1 package Only Goodness Gluten Free Vanilla Cake Mix
- 3 Only Goodness Organic Large Brown Eggs
- 1 1/2 cups Milk or Water
- 1/2 cup Avocado Oil
- 1 tsp Only Goodness Organic Pure Vanilla Extract
- 2/3 cup Only Goodness Organic French Vanilla Yogurt
Chocolate Coating & Decor
- 2 300g packages of Western Family White Chocolate Melting Wafers
- 2 tsp Only Goodness Organic Coconut Oil
- Pastel Food Colouring (Yellow, Blue, Green and Pink)
- Mini Eggs, crushed
- Sprinkles, pastel coloured
Direction
1. In a greased 9x13 baking pan, bake cake according to “Only Goodness Gluten Free Vanilla Cake Mix” directions. Allow to cool for at least 30 min so it’s no longer hot.
2. While still warm, break up cake into a large bowl. Mix on medium speed with an electric mixer until it becomes a crumbly texture.
3. With a wooden spatula, stir in 2/3 cup of Only Goodness Organic French Vanilla Yogurt. You want the mixture to become a play dough-like consistency, but not too sticky. If it doesn’t form together nicely, add in more yogurt, a Tbsp at a time. I ended up needing an extra 2Tbsp of yogurt.
4. Using a Tbsp-cookie scoop, scoop out dough and roll into smooth balls using your hands. Place balls on a parchment lined baking sheet.
5. Cover cookie sheet with plastic wrap and place in freezer for 15-30 min.
6. In a large bowl microwave-safe bowl, pour in 2 bags of White Chocolate Melting Wafers along with 2 tsp of Coconut Oil.
7. Melt in 30-second increments in microwave, stirring unti completely smooth and melted.
8. Divide melted chocolate into 4 small bowls. Drop pastel food coloring into each bowl making yellow, pink, green, and blue.
SUPER HELPFUL TIP
Place each bowl in a shallow dish of hot water but absolutely do NOT get water in the chocolate or it will be ruined. Placing bowls in hot water will keep the chocolate nice and melty, perfect for dipping and coating.
Remove cake balls from freezer. Drop a cake ball into chocolate and using two forks gently move the ball around to cover it completely in chocolate. Then gently scoop it out with a fork, scraping fork along edges to remove extra chocolate, placing on a parchment-lined baking sheet.
The chocolate hardens VERY quickly, so immediately add sprinkles and/or crushed Mini Egg chocolates. If desired, pour melted chocolate into a piping bag and drizzle chocolate on cake balls.
Store covered in the refrigerator until ready to eat! Entioy!
Directions
Cake
- 1 package Only Goodness Gluten Free Vanilla Cake Mix
- 3 Only Goodness Organic Large Brown Eggs
- 1 1/2 cups Milk or Water
- 1/2 cup Avocado Oil
- 1 tsp Only Goodness Organic Pure Vanilla Extract
- 2/3 cup Only Goodness Organic French Vanilla Yogurt
Chocolate Coating & Decor
- 2 300g packages of Western Family White Chocolate Melting Wafers
- 2 tsp Only Goodness Organic Coconut Oil
- Pastel Food Colouring (Yellow, Blue, Green and Pink)
- Mini Eggs, crushed
- Sprinkles, pastel coloured
Direction
1. In a greased 9x13 baking pan, bake cake according to “Only Goodness Gluten Free Vanilla Cake Mix” directions. Allow to cool for at least 30 min so it’s no longer hot.
2. While still warm, break up cake into a large bowl. Mix on medium speed with an electric mixer until it becomes a crumbly texture.
3. With a wooden spatula, stir in 2/3 cup of Only Goodness Organic French Vanilla Yogurt. You want the mixture to become a play dough-like consistency, but not too sticky. If it doesn’t form together nicely, add in more yogurt, a Tbsp at a time. I ended up needing an extra 2Tbsp of yogurt.
4. Using a Tbsp-cookie scoop, scoop out dough and roll into smooth balls using your hands. Place balls on a parchment lined baking sheet.
5. Cover cookie sheet with plastic wrap and place in freezer for 15-30 min.
6. In a large bowl microwave-safe bowl, pour in 2 bags of White Chocolate Melting Wafers along with 2 tsp of Coconut Oil.
7. Melt in 30-second increments in microwave, stirring unti completely smooth and melted.
8. Divide melted chocolate into 4 small bowls. Drop pastel food coloring into each bowl making yellow, pink, green, and blue.
SUPER HELPFUL TIP
Place each bowl in a shallow dish of hot water but absolutely do NOT get water in the chocolate or it will be ruined. Placing bowls in hot water will keep the chocolate nice and melty, perfect for dipping and coating.
Remove cake balls from freezer. Drop a cake ball into chocolate and using two forks gently move the ball around to cover it completely in chocolate. Then gently scoop it out with a fork, scraping fork along edges to remove extra chocolate, placing on a parchment-lined baking sheet.
The chocolate hardens VERY quickly, so immediately add sprinkles and/or crushed Mini Egg chocolates. If desired, pour melted chocolate into a piping bag and drizzle chocolate on cake balls.
Store covered in the refrigerator until ready to eat! Entioy!