Celebrate with grain-free birthday cake batter balls made with chickpeas, maple syrup, cashew butter, and vegan sprinkles! Yes, they taste like b-day cake!
How was your Memorial Day?
Yesterday was a special day for me because I taught my first virtual yoga class!
Before you get mad at me for not inviting you, don’t.
It was a private class for my cousin and her husband.
They’ve been asking me to teach them since the beginning of quarantine and I kept finding reasons why it wasn’t the right time…
Yesterday I finally ran out of reasons and realized that my main reason was fear.
So I threw together a quick 30 minute sequence, threw my hair up in a bun, and showed up on Skype to teach.
In those 30 minutes, for the first time, I felt like a true yoga teacher, virtually guiding them through postures and breath and finally, savasana.
And if that isn’t reason to celebrate with this sweet new snack I have in store for you…
These Birthday Cake Batter Chickpea Balls will give you a reason to celebrate snack-time!
They’re vegan, gluten-free, grain-free, and refined sugar-free while still tasking like cake.
Grab your blender, a can of chickpeas, and some sprinkles and let’s celebrate because…it’s somebody’s birthday somewhere.
A friend and I were chatting about cake recently and since then I haven’t been able to get the idea out of my head.
Cake– it’s been a minute since I had a good slice of cake.
Definitely pre-quarantine, and probably pre-2020.
I didn’t see much of a reason to make myself a cake here for myself, so I decided to make a cake-inspired snack to curb my enthusiasm.
This recipe takes the cake, guys.
If you’ve been here a while you know I love my faux vegan cookie dough as much as the next girl.
Here’s what you need to make your own Birthday Cake Batter Chickpea Balls:
- pure maple syrup
- cashew butter
- almond flour
- coconut flour
- vegan sprinkles
- vanilla (optional)
I love using chickpeas as the base to these hearty balls!
They purée beautifully into these sweet balls and take on the “b-day cake” vibe effortlessly without any bean-y flavor.
When selecting a cashew butter, make sure it’s fresh and creamy and not the dried bits from the bottom of the jar.
This will ensure easier blending.
For the sprinkles, try to find a brand of vegan sprinkles that also doesn’t add any artificial coloring or dyes.
These sprinkles are colored with beets, turmeric, and spirulina!
First, add the chickpeas, cashew butter, and maple syrup to the blender.
Add a splash of vanilla extract if you’re like more of a vanilla cake flavoring– but it will taste great regardless!
Blend this into a thick, sticky, batter.
You made need to turn off the blender, scrape the sides with a spatula, and re-process several times.
The batter is ready when it’s creamy and smooth with no visible chickpeas.
Transfer the dough to a large mixing bowl and add in the almond flour and coconut flour.
At this point, I like to pinch my dough with my fingers or try rolling it into a ball.
If the mixture is still very sticky to the touch, add another tablespoon of coconut flour to thicken things up.
Scoop the dough with a cookie scoop then roll into 1 – 1.5″ balls.
Okay, so now for the sprinkles.
If you would like, you can add the sprinkles before you roll the batter into balls for more of a “funfetti” feel.
However, I preferred mine on top for an authentic birthday cake experience.
Add the sprinkles on top or roll the chickpea balls in your sprinkles to lightly coat.
If the sprinkles don’t stay put, try dunking the balls into the sprinkles bowl instead or lightly press on the sprinkles with your fingers.
NOTE: Depending on what kind of sprinkles you use, they may bleed into the balls a little.
This won’t effect the taste or texture, just the appearance.
If this is worrisome, try storing the balls separately in the fridge and add sprinkles before serving.
Enjoy these Birthday Cake Batter Chickpea Balls whenever you’re craving a healthier version of cake batter.
They’re loaded with complex carbs, protein, healthy fats, and fiber.
Try taking 10 minutes to mix them up on Sunday evening and enjoy cake batter balls all week.
I love to grab a couple as a mid-morning or afternoon snack.
I think this would be a fun recipe to make with kids and adults like!
And I can guarantee your family won’t believe that these bites are chickpea based.
If you can’t find vegan sprinkles, you can substitute with shredded coconut, hemp hearts, or chocolate chips for a fun variation.
If you make these Birthday Cake Batter Chickpea Balls, I want to see!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
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Celebrate the day with grain-free birthday cake batter balls made with chickpeas, maple syrup, cashew butter, and vegan sprinkles! Yes, they taste like b-day cake!
- 1 15 oz. can chickpeas, drained and rinsed
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla (optional)
- 1/4 cup cashew butter
- 1/4 cup almond flour
- 1–2 TBSP coconut flour
- pinch of salt
- 1/2 cup vegan sprinkles
- Add the sprinkles to a small bowl and set aside.
- Add the chickpeas, maple syrup, cashew butter, and optional vanilla to a large blender or food processor. Blend until smooth and thick, scraping down the sides as needed to recombine. The dough should be think and sticky.
- Transfer the mixture to a large mixing bowl and stir in the almond flour and 1 TBSP of coconut flour. Mix well with a spatula. The mixture should start to thicken. If the dough is still too sticky to work with, add another TBSP of coconut flour to thicken.
- With a cookie scoop, scoop ~1.5 TBSP of “cake batter” and roll into balls with your hands.
- Roll the birthday cake balls in the sprinkles to coat them. Repeat with remaining mixture until you have ~16-18 balls of similar size.
- Enjoy immediately!
- Store leftover Birthday Cake Batter Chickpea Balls in an airtight container for up to one week. Freeze for longterm storage.
- Category: Dessert, Snack
- Method: Blender
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Grain-Free