Plant-Based No-Bake Red Velvet Cake Ball Recipe
In this nutrition bite, we share a delectable, plant-based, red velvet cake ball recipe from our “Vegan Recipe Extravaganza” collection. It makes an ideal vegan treat!
If you’ve ever made a traditional red velvet cake, you know it requires a LOT of red food coloring…
What you may not know is that certain food dyes, specifically Red Dye 40, contain benzidine, a human and animal carcinogen! 
While it is deemed “safe at low levels,” why ingest it at all? Especially when there is a natural, plant-based alternative that provides beneficial nutrients like potassium, iron, and vitamin C.
What vibrant red plant food are we talking about? Beets!
That’s right, beets are a spectacular substitute for red dye in baking (or no-baking, in the case of this recipe). See just how wonderfully they work when you bite into this plant-based, better-for-you dessert. Enjoy!
No-Bake Vegan Red Velvet Cake Balls
Just 10 minutes, 1 bowl, and 7 wholesome ingredients required for these indulgent, healthier treats!
PREP TIME:10 minutes
TOTAL TIME: 10 minutes
Servings: 14 (Cake Balls)
1 cup packed pitted medjool dates (measured after pits are removed)
1/4 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)
1 Tbsp coconut flour (or sub more almond flour)
1/4 cup cacao powder (or Dutch process cocoa powder)
2 Tbsp beetroot powder
1 tsp vanilla extract
1 Tbsp maple syrup
1 Tbsp coconut cream, full-fat coconut milk, or another dairy-free milk (optional)
FOR ROLLING (optional, but added nutrition and YUM!)
Cocoa Powder for richer chocolate flavor / Beet Powder for earthier flavor
- To a food processor, add pitted dates and blend until small bits remain or a ball forms.
- Next add your almond flour, coconut flour, cacao powder, beetroot powder, vanilla extract, and maple syrup. Blend until a tacky dough is formed — about 20-30 seconds. Add coconut cream only if the dough still appears dry.
- The mixture should form easily when squeezed between your fingers. If too dry, add a little more maple syrup or coconut cream. If too wet or sticky, add more coconut flour, almond flour, or cacao powder as needed.
- Scoop out 1-Tbsp amounts of dough and roll into balls (we like this scoop). Repeat until all of your mixture is used up.
- Enjoy as is, or roll in cacao powder for a richer chocolate flavor, or beetroot powder for pink color and earthier flavor (we enjoyed a mix of both).
- Store leftovers covered in the refrigerator for 2 weeks, or the freezer for 1 month or more. Serve slightly chilled or at room temperature.
Video Demo Follows Below...
Want more mouthwatering plant-based recipes? In our VegHealth Nutrition Mastery Program, we include over 350 totally vegan recipes, including over 150 videos in our brand new Vegan Recipe Extravaganza collection!