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! [1] 

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


  1. To a food processor, add pitted dates and blend until small bits remain or a ball forms.
  2. 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.
  3. 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.
  4. Scoop out 1-Tbsp amounts of dough and roll into balls (we like this scoop). Repeat until all of your mixture is used up.
  5. 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).
  6. 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! 

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In addition to delicious recipes, we collaborated with dozens of plant-based experts to create 50 science-backed lessons on how to thrive on a plant-based diet. Find out about all the incredible educational materials, recipes and bonuses that are included in the program here!

Now here’s your demo how to make this wonderful vegan dessert treat! 

12-14-21 NB references recipe

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