Vegan Cake Balls

Vegan Cake Balls

Ingredients:

• 1 box Yellow Cake Mix (Duncan Hines Classic Yellow Cake is “accidentally” vegan)
• 1 15 oz can Pumpkin
• 1 container icing, (dairy free)
• 1 cup chocolate chips, (dairy free)
• 1 tablespoon margarine or oil, (dairy free)
• (decorative sprinkles are optional)

Directions:

Heat your oven to 350. Spray a 9 X 13 cake pan with cooking spray.

In a medium size bowl mix together the cake mix and the can of pumpkin, stirring until well blended. Spread the cake mixture into the prepared cake pan. Bake at 350 for 30 – 35 minutes.

Once the cake is done and cooled a little, cut sections of it and add it to the bowl of your food processor and pulse several seconds until you’re left with fairly small crumbs. I did this in batches to allow for the size of my food processor bowl. If you don’t have a food processor, put the cake in a bowl and use an immersion blender, or even your hands to create the necessary crumbs.

Next, get out your container of frosting. I used Duncan Hines Creamy Home-Style Classic Vanilla because from what I can tell it appears to be accidentally vegan. Or you can make your own icing. I used the store-bought variety to keep the steps simple for my friend Elle (she’s such a pain sometimes!). Combine the cake crumbles and the icing in a large bowl and stir until well combined.

Next create 1″ balls with the cake crumble mixture. Once you’ve gone through all the batter, refrigerate the balls for about one hour. In the meantime, use your microwave (or stove) to heat the chocolate and margarine/oil together. Dip the cake balls in the melted chocolate mixture and place on waxed paper to dry. If you want to use decorative sprinkles, be sure to place those on the chocolate before it hardens. Also, I placed a baking sheet under the waxed paper so that I could put the chocolate dipped cake balls in the refrigerator to harden a little faster. I’m not the most patient person in the world.