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Vanilla cake balls with rainbow sprinkles in a small white bowl.

Healthy Vanilla Cake Balls

  • Author: Brittany Mullins
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 16 balls


These vanilla cake balls are moist, fluffy and taste like cake, but they’re made with healthy ingredients like chickpeas, vegan protein powder and cashew butter. Vegan + gluten-free.


  • 1 1/2 cups [300 g] canned chickpeas, drained and rinsed
  • 1/4 cup [60 ml] coconut or agave nectar (I used maple syrup)
  • 1/4 cup [30 g] vanilla vegan protein powder
  • 2 Tablespoons almond flour or meal or ground almonds
  • 2 Tablespoons coconut butter
  • 2 Tablespoons cashew butter
  • 1/2 teaspoon vanilla powder or vanilla extract
  • pinch of salt
  • 1/2 cup [80 g] vegan sprinkles or 1/2 cup [50 g] unsweetened shredded coconut.


  1. Combine the chickpeas, coconut nectar, protein powder, almond flour, coconut butter, cashew butter, vanilla and salt in a food processor and processor for 1 to 2 minutes, until a smooth mass forms. You may need to scrape down the sides of the bowl from time to time to ensure all the ingredients are incorporated.
  2. Spread the sprinkles on a plate.
  3. Using a tablespoon, scoop the mixture and, with clean slightly wet hands, shape the mixture into a ball between your palms. Roll the ball in sprinkles to lightly coat, and set on a separate plate. Repeat with remaining mixture until you have 16 balls slightly smaller than a golf ball.
  4. Place the balls in the freezer to set for 30 minutes. Store in an airtight container in the refrigerator until required.


Shared with permission from Energy Balls.


  • Serving Size: 1 ball
  • Calories: 99
  • Sugar: 12g
  • Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 3g

Keywords: cake energy balls