I love all things cake, which is why I’m going to share a recipe for my absolute favorite cake treat…Gluten Free Cake Balls! (or for the more refined of you in the audience today, Cake Truffles.) I make these little delights for parties, and no one ever guesses that they are gluten free.

Cake balls are bite-size balls of moist cake blended with rich frosting (or pie filling), surrounded in a deliciously beautiful confectionery coating. An exciting twist on cupcakes and a sophisticated alternative to traditional desserts.

Cake balls can be made in a huge variety of flavors, but for the sake of this post I’m going with Black Forest Cake Balls. Yummmm.

What You’ll Need:

  • Gluten Free Cake Mix (I used Kinninnick’s Chocolate Cake Mix)
  • 1 can of cherry pie filling (or substitute icing or other filling of your choice)
  • Chocolate – I used semi-sweetened Baker’s Chocolate, but anything that can be melted down works. Just make sure it’s gluten free – read the labels! (amount…? Lots.)
  • Some type of double-boiler system so you can keep your chocolate melted without it clumping up. (I used the ceramic part of my fondue set inside of a regular pot.)

Directions:

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes.
  2. Allow cake to cool at least 30 min. Do not mix the pie filling/frosting while HOT!
  3. Crumble while warm into a large bowl, and stir in the pie filling or frosting of choice until well blended.
  4. Use a small scoop (I use my hands, but to each their own) to form small balls of the chocolate cake mixture. Small is the key word here. You want them to be, literally, bite size. Too big and the end product will seem too rich. Place your formed balls onto parchment or wax paper covered cookie sheets.
  5. Put this mixture in the refrigerator, covered, for at least 3 hours but I did it overnight and it was perfect.
  6. Melt chocolate coating in a glass bowl in the microwave, or in a metal (or ceramic) bowl over a pan of simmering water, stirring occasionally until smooth.
  7. Dip the balls in chocolate using a toothpick, fork, or spoon to hold them. This will take practice and I find that everyone has their own dipping style. I use a fork to hold the ball, and a spoon to roll and pour the chocolate over it.
  8. Place on parchment paper to set. (on the counter is fine, but I set mine in the freezer as I usually make mine several days in advance for parties)
  9. ENJOY!!!


Note:
The types and flavors of cakes and filling/icing/coatings can be substituted for anything. Your imagination is your only limitation! I’d love to hear what flavors YOU come up with!!

{Brought to you by Erin}

8 thoughts on “Gluten Free Cake Balls

  1. You can now find a lot of flour substitutes that can be used in baking wheat-free cakes that even have higher nutrients than wheat. Millet is one which is rich in protein and silica. It is also easily digested and is the least allergenic.

    1. Your site looks delicious! Thanks for following and, yeas as Erin said, Wheat Free Family would be honored to be cross posted. Will be following your blog myself. I can never turn down a great looking cake!

  2. @Irwin –  I wouldn't have a problem with you mentioning my post!! I'm just a guest blogger here but I don't think anyone would have a problem with The Wheat Free Family getting mentioned somewhere else ;)

    PS. I checked out your site and I'm really sad you're not located closer to me…my son's birthday is coming up and I would so very much like one of your cakes!

  3. I’m impressed!!! Really informative blog post here my friend. I just wanted to comment & say keep up the quality work. I’ve bookmarked your blog just now and I’ll be back to read more in the future my friend! Also nice colors on the layout, it’s really easy on the eyes.

  4. As a person ages, food intolerance may also worsen and can affect other health conditions, but thanks to your recipe which your cupcakes looks yummy, I can still enjoy eating them.  Thank your for sharing it to us. 

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