These birthday cake protein balls taste like vanilla cake batter, but they're healthy and high in protein. They're made with coconut butter and pea protein and lightly sweetened with honey. In addition, these protein balls are gluten free, nut free, dairy free and paleo friendly.
I've had a couple requests for birthday cake flavored recipes. Because, sure enough, I don't have any on my blog. Until now!
I decided that I'd kick off the new year with these birthday cake protein balls. They taste just like vanilla cake batter. But unlike "real" cake they are high in protein, low in sugar and a perfectly healthy snack.
I've made them multiple times and they've turned out perfectly! My kids love these protein cake bites as well, which is always a plus.
Why You'll Love these Birthday Cake Protein Balls
- paleo friendly - all ingredients (with the exception of the sprinkles) are appropriate for a paleo diet.
- no bake - these protein balls don't require any baking
- gluten free & grain free - no oats are needed to make these protein balls
- dairy free - these protein balls are made without whey protein and instead use pea protein.
- nut free - these cake batter balls are made without peanut butter and without almond butter.
Ingredients
The full recipe for these birthday cake protein balls can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- pea protein: these protein balls have only been tested with pea protein, but most plant based protein powders should work.
- baking soda: optional, but added for flavor
- salt: enhances the flavors
- coconut butter: to get the proper protein ball texture and add to that delicious vanilla cake flavor
- honey: or your favorite liquid sweetener
- vanilla extract: for flavor
- water: to thin the batter.
- sprinkles: omit for strict paleo. I used dye-free sprinkles
- coating: to make the "white chocolate" coating, you'll need cacao butter and powdered monk fruit sweetener. If you aren't strict paleo, then you could use melted white chocolate chips instead.
How to Make Birthday Cake Protein Balls
These protein balls don't require any baking and the filling is made in one bowl. Here's what you need to do:
- First, combine all filling ingredients (except the water and sprinkles) in a medium-sized mixing bowl.
- Add the water one tablespoon at a time. This ensures that the correct amount of water is added. You don't want a dry, crumbly mixture or one that is too sticky and runny. Mixing the filling with your hands works best.
- After adding the water, mix in the sprinkles.
- Roll the batter into balls about one tablespoon in size. Freeze the balls for at least an hour to set. Freezing them makes them easier to handle when dipping into the cacao butter.
- Lastly, melt the cacao butter and mix in the monk fruit sweetener. Then, dip the cake bites into the cacao butter. Add a few extra sprinkles immediately after dipping (before cacao butter has time to set). Place the balls on parchment to set, then eat!
Storage
These birthday cake balls are best kept in an airtight container in the fridge or freezer. They'll last up to 2 weeks in the fridge, or 2 months in the freezer.
Tips and Tricks
- Use pea protein. These protein balls have only been tested with pea protein, so I recommend using that to get the best results.
- Freeze the fillings. I recommend freezing the rolled filling balls before dipping them into the melted cacao butter. This way the fillings are more solid and the coating will set faster.
- Mix up the outer coating. If you don't want to use cacao butter and monk fruit, then feel free to dip the balls in white chocolate or dark chocolate, or leave them without a coating.
FAQ
These protein balls will last well up to two weeks in the fridge, as do most protein balls. You can keep them in the freezer for longer storage (best up to two months).
Your protein balls won't hold together if there isn't enough moisture in the dough. This can happen if you use too much protein powder or perhaps an alternative brand. For most recipes, adding a little extra water will get the dough to stick together. Other options are adding more sweetener or nut butter (depending on the recipe).
This particular recipe has only been tested using pea protein. Other plant based proteins should work as a replacement, just be sure to measure by weight (given in grams). If the dough is too dry and crumbly, then add more water. On the other hand, if the dough is too wet, add more protein powder.
More Paleo Protein Ball Recipes
Looking for more easy protein ball recipes? Take a look at these reader favorites:
Birthday Cake Protein Balls (No Bake, Paleo)
- Prep Time: 1 hour 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 15 bites 1x
Description
Healthy, no bake protein balls that taste like cake batter.
Ingredients
Filling
- ½ cup Just Natural Nuzest Protein (45g)
- ¼ tsp baking soda
- ⅛ tsp salt
- ⅓ cup melted coconut butter
- 2 Tbsp raw honey
- 1 tsp vanilla extract
- 7 Tbsp water
- 2-3 Tbsp sprinkles
Coating (optional)
- 1.5 oz cacao butter
- 2 Tbsp powdered monk fruit sweetener
Instructions
- In a medium-sized mixing bowl, combine protein powder, baking soda, salt, melted coconut butter, honey and vanilla. Mix well.
- Add water, 1 tablespoon at a time until mixture can be rolled into balls*
- Mix in sprinkles.
- Roll dough into balls, about 1 tablespoon in size.
- Place balls in freezer for at least 1 hour to set**
- In a small saucepan, melt coconut butter over low heat. Once fully melted, remove from heat and mix in powdered monk fruit.
- Dip the balls into the melted cacao butter and place on a sheet of parchment paper to set. Optional: top with additional sprinkles.
- Store in fridge or freezer.
Notes
*Use more or less water as needed. Mixing dough with hands works best.
**Freezing the balls makes it easier to dip them in cacao butter.
Katie
My family loves these birthday cake protein balls and we hope you do too!
Diane
How long would they last in room temperature? Thanks!
Katie
They should last up to a week at room temperature. Store in an airtight container or sealed baggie.