Dark Chocolate Protein Peppermint Cake Balls

Dark Chocolate Protein Peppermint Cake Balls

Gluten-free | Vegan


My Kale Kitchen

1 Hour
30 Minutes
1 Hour & 30 Minutes
Makes 14 - 16


Cake: Dry Ingredients

  • ¾ cup gluten-free 1-to-1 flour
  • ¼ cup plain or vanilla protein powder (Botanica Health Perfect Protein Elevated Energy Booster used here - This recipe post is not sponsored)
  • 1 tsp gluten-free baking powder
  • ¼ tsp baking soda
  • 1/3 to ½ cup granulated sugar
  • ½ tsp salt

Cake: Wet Ingredients:

  • 2 tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • ¼ cup + 1 tbs melted butter (dairy free butter used here)
  • ½ cup gluten-free oat milk (plain or unsweetened vanilla)

Peppermint Buttercream:

  • ½ cup butter, at room temperature (dairy-free butter used here)
  • 1 tsp peppermint extract/flavour
  • 1½ - 2 cups powdered sugar


  • 1 cup dark chocolate (to melt for coating)
  • 1 - 4 tbs Almond flour (optional)


  1. Preheat oven to 3500 F and prepare a 9” cake pan.
  2. Combine the dry ingredients and set aside.
  3. In a large bowl, whisk together wet ingredients.
  4. Combine the two sets of ingredients and mix well to form a smooth batter. Ensure there are no clumps in the batter.
  5. Pour the batter into the prepared cake pan and bake for 18-20 minutes or until the cake passes the toothpick test. Allow the cake to cool to room temperature.
  6. Buttercream: Using an electric beater, beat the butter for 2-3 minutes until light and fluffy. Mix in peppermint extract and beat until well combined. Add powdered sugar, ½ cup at a time, until you’re happy with the consistency and texture. For a thicker buttercream, use more powdered sugar and for a thinner buttercream, use less powdered sugar or add some oat milk, 1 tsp at a time.
  7. Crumble the cake into a large bowl and add ½ cup of peppermint buttercream. Using a spatula, firmly press down on the cake crumbles and mix until very well combined. The mixture should be homogenous. If the mixture is too dry, add some more buttercream, 1 tsp at a time. If the mixture is too creamy, add some almond flour, 1 tbs at a time. Form bite size cake balls and set aside.
  8. Using your preferred method, melt dark chocolate.
  9. Using skewers or a fork, dip each cake ball into the melted chocolate and set aside on a flat surface. Alternatively, pour melted chocolate over the cake balls.
  10. Refrigerate for 30 minutes to 2 hours or until the chocolate coating has properly set.
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