Make these delicious and adorable vegan Cake Pralines quickly and easily from leftover cake and cream cheese rolled into balls, dipped in melted white chocolate, and coated with nuts and all things nice! These praline cake pop balls is the perfect recipe for snacking, sharing, and gifting this holiday season.
Cake Balls: A Simple Way to Use Up Leftover Cake!
Did you know that you can transform leftover cake into yummy and pretty pralines in no time? I made these vegan cake pralines from my leftover nut cake and they turned out absolutely delicious! Coated with white chocolate and chopped hazelnuts, these elegant cake balls are a delicious homemade treat that everyone will love!
This cake balls recipe a great way to use up leftover cake and turn it into a whole new kind of dessert in just a few minutes. Plus, making it is also a fun activity that kids will especially enjoy. They will surely have fun dipping the cake balls in chocolate and decorating them!
The handy cake pralines are perfect for parties, because guests can easily take a piece without the need for knives, forks and plates. But you can also package them nicely and give them as a gift to your loved ones. Whether for Christmas or Easter, a birthday, Valentine’s Day, Mother’s Day or just for fun – a homemade gift is always a lovely way to make someone happy.
Cake Pralines Variations to Try
When it comes to variations and add-ons – the options are limitless for this recipe! From the type of cake, the glaze, and the edible embellishments to use, you can really make it your own. Just let your creativity guide you into making unique celebratory and holiday-specific cake ball pralines to enjoy all year round!
- Cake Options: Basically, you can use up any leftover cake – whether it’s a classic vanilla cake, chocolate cake or marble cake or fruit-flavored ones like lemon cake, funfetti cake, apple cake, coconut cake, carrot cake or lemonade cake. You can even use up moist loaf breads such as banana bread, pumpkin bread, zucchini bread or leftover cupcakes in this cake balls recipe!
- Glaze Options: Aside from white chocolate, you can also use dark chocolate if you like. You can also add a few drops of food dye to give the white chocolate the color you desire to fit the theme you are after. Or garnish the cake bites with candy melts or a colored icing. See my recipes for vegan donuts, French madeleines, blood orange cake or blueberry bundt cake for inspiration.
- Edible Decorations: Of course, a praline will not be complete without the chopped nuts. But you can also add coconut flakes, sprinkles, gold dust, chocolate crumbles, cookie crumbles, crushed candies, sugar crystals, and a lot more! Just have fun with it.
Ingredients needed
- Baked sponge cake: this is my go-to when I have leftover cakes. However, you can either bake one or just buy one if you are planning on making a big batch of these.
- Vegan cream cheese: this will give the crumbled cake a thick and moist texture to make compact balls plus add a richer flavor to them. You can also use 50 g margarine with 25 ml plant milk instead or use up leftover vanilla frosting or chocolate frosting.
- Vegan chocolate: you can use any kind of chocolate or chocolate chips.
- Coconut oil: this is optional for a smoother consistency of the chocolate glaze.
- Chopped hazelnuts: or you can use other nuts like pecans, macadamia, almonds, pistachio, or walnuts.
How to make Cake Balls
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then, you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Make cake balls
Bake a nut cake or any other sponge cake according to the recipe and let it cool (or use leftover cake). Crumble the cake as finely as possible into a large bowl. Add the cream cheese and combine well. Form into balls and freeze for 5-10 minutes (or refrigerate for 20 minutes).
Step 2: Dip in chocolate
Coarsely chop the chocolate and melt it slowly with the coconut oil over a water bath or in the microwave. Pierce the chilled balls on skewers like cake pops. Then dip them in the melted chocolate (or use a fork or spoon) . Allow excess to drip off, then carefully place them in a glass (to avoid marks on the balls) or on a parchment paper lined surface.
Step 3: Decorate cake pralines
Allow the chocolate to harden. Then drizzle the cake balls with the remaining chocolate (or another variety) and chopped hazelnuts or any other decorations. Store in the refrigerator until ready to serve. Enjoy!
Tips When Making Vegan Cake Pralines
- Depending on how moist or dry the cake is, you may need a little more or less cream cheese. You can also add a little plant milk if needed. If the mixture has accidentally become too moist, you can mix in some cookie crumbs, shredded coconut, or ground oats to make them more compact.
- Use a cookie scoop for uniform sized cake balls.
- I like placing the skewered cake pops standing upright in glasses to prevent marks from forming. You’ll have perfectly round, flawlessly designed praline cake balls this way.
- If you are making a huge batch of these, keep the rest of the vegan cake balls in the fridge while you are glazing and sprinkling the first batch. These will ensure that they remain intact and do not fall apart later on.
How to Store and Freeze Cake Balls
These sweet snacks can be made ahead of time and kept in the fridge for up to a week without drying out because of the cream cheese and chocolate coating. If you need to store them longer, you can also freeze them for a few months. Make sure they are securely wrapped to prevent freezer burns.
These Vegan Cake Ball Pralines are:
- Perfect to use up left-over cakes
- Dairy-free and Eggless
- Quick and easy
- Fun to make
- Easy to customize for holidays or celebrations
- Sweet and delicious
- Easy to serve
- Perfect for gifting
- Ideal for snacking!
More vegan recipes for popular sweets to try
- Bliss Balls
- Bounty Bars
- Raffaello
- Rocher
- Snickers
- Magnum
- Kinder Milchschnitten
- Nutella
- Pecan Pie Bars
- Almond Horns
- Apple Turnovers
If you try this easy quick and easy recipe for vegan cake balls, feel free to leave me a comment and a star rating! And if you take a photo of your sweet treats and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! 🙂
Cake Pralines (Cake Balls, Cake Pops)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 10.6 oz (300 g) baked cake e.g. nut cake
- ⅓ cup (75 g) vegan cream cheese or margarine (*see notes)
- 1 cup (150 g) vegan chocolate variety as desired
- 1-2 tsp coconut oil optional for a smoother consistency of the chocolate
- chopped hazelnuts or other nuts or desiccated coconut or colorful sprinkles
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Bake a nut cake or any other cake according to the recipe and let it cool (or use leftover cake).
- Using your hands, crumble the cake as finely as possible into a large bowl. Add the cream cheese and mix well (*see notes).
- Form about 15 balls (about 0.8 oz / 25 g each) from the mixture. Place in a sealable container or on a plate and cover and freeze for about 5-10 minutes (or refrigerate for 20 minutes).
- For the glaze, coarsely chop the chocolate and melt it slowly with the coconut oil in a heatproof bowl over a water bath.
- Pierce the cooled cake balls on skewers and dip them in the chocolate. Allow to drip off a bit, then carefully place them in a glass (to avoid marks on the balls) or place them on a board lined with parchment paper.
- Allow the chocolate to harden. Then decorate as desired with the remaining chocolate (or another variety) and chopped hazelnuts.
- Store in the refrigerator until ready to serve. Enjoy!
Notes
- Cake: Basically, you can use up any leftover cake - whether it's vanilla cake, chocolate cake or marble cake or fruit-flavored ones like lemon cake, funfetti cake, apple cake, coconut cake, carrot cake or lemonade cake. You can even use up moist loaf breads such as banana bread, pumpkin bread, zucchini bread or leftover cupcakes in this recipe! However, depending on how moist or dry the cake is, you may need a little more or less cream cheese. You can also add a little plant milk if needed. If the mixture has accidentally become too moist, you can mix in some cookie crumbs, shredded coconut, or ground oats.
- Chocolate: you can use any kind of chocolate or garnish with a colored icing (see my recipes for vegan donuts, French madeleines, blood orange cake or blueberry bundt cake).
- Cream cheese: you can also use 3 tbsp (50 g) margarine + 2 tbsp (25 ml) plant milk instead or use up leftover buttercream or cream cheese frosting.
- More information and helpful tips, including storing notes and lots of ideas for recipe variations, are mentioned in the blog post above!
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