Red Velvet Cake Balls are one of our all-time favorite desserts! These cake balls are DEN Free (Dairy, Egg and Nut Free) but so delicious that no one in their right mind could possibly pass these up. My kids would want to make these every week if they could. Thankfully these little bites of heaven take a bit of time, so even though they are not hard to make, I tell my family we only make them for special occasions. It’s best to split it up over two days or set aside most of your day to make them.

Cake balls are essentially a truffle made of a mixture of cake crumbs and frosting, dipped in chocolate or candy coating. Our favorite combination is red velvet cake and cream cheese frosting, although you can make just about any combination you would like! Just choose your favorite allergy safe cake mix and frosting, mix them together and dip them in chocolate or roll them in coconut flakes.

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Dairy Free Red Velvet Cake Balls

These delicious dairy, egg and nut free red velvet cake balls will be an instant favorite. They are smooth, rich and melt in your mouth. They are essentially little truffles with a rich red velvet and cream cheese center coated in chocolate. Give yourself plenty of time to make these, as it is a multi-step process.

Course Dessert

Cuisine American

Servings 5 dozen

Author Christine George – dairyeggandnutfree.com

Ingredients

• 1 box Duncan Hines Red Velvet Cake mix (always check the label to be sure ingredients haven't changed)
• 2 teaspoons baking powder
• 6 Tablespoons applesauce
• 1/3 cup vegetable oil
• 1 cup water
• 1 cup Duncan Hines Homestyle Cream Cheese Frosting (1/2 the container)
• 1 1/2 bags Enjoy Life mini morsels, or Nestle Allergen-Free semi-sweet chocolate chips (the mini chocolate chips melt faster)
• 1 1/2 Tablespoons coconut oil

Instructions

1. Make cake according to directions on box, adding 2 teaspoons baking powder to cake mix and substituting eggs with applesauce.

2.  Let cake cool. Spoon cooled cake into a large bowl and mix about 1 cup of cream cheese frosting with cake.

3. Roll Tablespoon size balls from cake and frosting mixture. Place on a baking sheet lined with wax paper. Freeze at least one hour.

4. Melt chocolate chips in a double boiler. Add coconut oil and mix until smooth (use 1 Tablespoon coconut oil per bag of chocolate chips).

5. Add cake balls to melted chocolate, one at a time, spooning chocolate over the top until covered. Remove with a fork, letting the extra chocolate fall through the tines of the fork. Place on a large cooking sheet lined with wax paper and chill to harden chocolate coating.

6. Store in the refrigerator.