With Valentine’s Day coming up, you know I had to share a naturally colored red velvet cake! This recipe for Eggless Red Velvet Cake Balls is in collaboration with my friend Hannah, at Make It Dough.
Some of our other collaborations include Eggless Sourdough Molasses Cookies, Lemon Rosemary Sourdough, and Sourdough Wheat Crackers!
We thought adding sourdough to red velvet cake was an amazing way to use up sourdough discard all while making a naturally colored red velvet cake that you can eat like candy. And I believe we succeeded with these Eggless Red Velvet Cake Balls.
This simple recipe for homemade cake balls makes a naturally colored red velvet cake that is also eggless! Not only does this use naturally colored red dye and sourdough discard, but it’s eggless too! Boom! Get all the recipe details below and make these Red Velvet Sourdough Cake Balls for someone special – or just for yourself!
Why You’ll Love This Recipe
There are so many reasons to love this recipe! I think the biggest reason to love this recipe right now is that these are eggless! Yes, Eggless Red Velvet Cake Balls guys! These are the perfect dessert to bake for Valentine’s Day because not only do you get to use up sourdough discard, you don’t need eggs, and you get a naturally colored red velvet cake that is insanely delicious!
But, that’s not even the best part. The best part is that these are cake balls – and cake balls are the best dessert – eva! I’m serious here, whenever I make these my friends all go nuts. There is nothing better than cake and frosting, rolled up into a little ball and dipped in chocolate. It’s like a cake and candy all in one. You need to make these!
FAQ’s
What if I don’t have sourdough discard?
Do not worry, if you don’t have sourdough discard you can still make this recipe! Hannah taught me that sourdough discard is just equal parts all purpose flour and water. So, if you don’t have sourdough discount you can add equal parts water and flour to create the mixture needed. This creates the exact makeup of sourdough discard, but without that extra sourdough flavor.
2 ounces (1/4 cup) water
2 ounces (1/3 cup plus 2 tablespoons) organic all purpose flour
Also, you can use this in place of sourdough discard if you are simply looking for an amazing naturally colored red velvet cake, without sourdough. I tested the recipe this way as well, and it’s also amazing! So, your choice!
What if I don’t have pastry flour?
If you don’t have pastry flour, you can also use cake flour in its place! You can also make Homemade Cake Flour easily too!
Can I just make this into a cake?
Absolutely! If you don’t want to make cake balls (I feel you, they are a bit of work, but so insanely good, it’s worth it!). But, sometimes you just want a naturally colored red velvet cake, and you can use this recipe for that. Just bake the cake as is, remove it from the cake pan, and top it with the frosting. I would omit the red dye in the frosting for a traditional red velvet single layer cake!
Can I make these ahead of time?
Yes! Cake balls are an amazing dessert to make in advance as the cake and frosting is all rolled up in to a little ball and coated in chocolate. This makes them stay fresh longer than traditional cake would! So, you can make them a day or two in advance, just be sure to store in the fridge because of the cream cheese frosting.
Can I freeze these?
Yes! You can definitely freeze cake balls. I love freezing them as the recipe makes 3 dozen. I put them in a Tupperware or zip bag and then just toss them in the freezer. They aren’t very fragile once made, and they’ll last for a month or possibly longer in the freezer. Just put in the fridge for a few hours and then they are ready to eat again.
Ingredients I used to make this recipe for Red Velvet Sourdough Cake Balls
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Organic Sourdough Discard
Cairnspring Mills All Purpose Flour
NuNaturals Organic Dutch Cocoa Powder
Wholesome Organic Powdered Sugar
Nuts.com Organic Mini Dark Chocolate Chips
India Tree Nature’s Colors Pink Sugar
India Tree Nature’s Colors Red Sugar
India tree Nature’s Colors Heart Sprinkles
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Try my Eggless Red Velvet Cake Balls this Valentine’s Day! No eggs, no problem! You can even make this into a traditional red velvet cake with no eggs!
Ingredients
- Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 1/2 teaspoons organic vanilla extract
113 grams (1/2 cup) organic sourdough discard, room temperature
1/2 cup organic milk, room temperature
57 grams (1/4 cup) organic sour cream, room temperature
109 grams (3/4 cup) organic pastry flour or cake flour
43 grams (1/3 cup) organic all purpose flour
15 grams (3 tablespoons) organic Dutch cocoa powder, sifted
2 teaspoons Suncore Foods Organic Red Dye
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
- Frosting
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cream cheese
425 grams (3 cups) organic powdered sugar, sifted
2 teaspoons Suncore Foods Organic Red Dye
1 teaspoon organic vanilla extract
- Coating
18 ounces organic dark chocolate chips
- Toppings
India Tree Nature’s Colors Pink Sugar
India Tree Nature’s Colors Red Sugar
India Tree Nature’s Colors Heart Sprinkles
Directions
- Preheat the oven to 350°F. Line a 9-inch pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sourdough discard, and sour cream and mix on low until combined.
- In a separate bowl, add the pastry flour, all purpose flour, cocoa powder, red dye, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined. Transfer to the prepared baking pan.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, red dye, and vanilla extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.
- To make the balls: Line a baking sheets with parchment paper. Remove the cake from the pan, doesn’t matter if you break it, as it all needs to be broken up into pieces anyways. Add into the bowl with the frosting and mix on low for a few rotations (or stir with a spatula, or I like to just use my hands and get mess! This is also where gloves come in handy). Mix until evenly combined. Form into 40 balls, using your hands or a 1 1/2 tablespoon cookie scoop, and place onto prepared baking sheet. Place in the freezer. I like to place in the freezer for about 10 minutes, then remove and reshape the balls as I have a very difficult time making perfectly round balls. You can skip this step if you like, or if you know how to roll perfect balls! Put back in the freezer.
- To make the coating: Melt all chocolate together using a double boiler, or in 30 second intervals in the microwave, making sure to stir between each interval. (I don’t temper the chocolate for these, as they have to be stored in the fridge because of the cream cheese frosting anyway!)
- Remove the balls from the freezer. Using a fork like a spoon, dip the cake balls into the dark chocolate and remove so excess chocolate drips off below. Place back on the parchment paper. Sprinkle each ball with the sprinkles after you place down. Do this now, as the cake balls are cold so the chocolate will harden quickly, so you want to do this after each dip or after every couple at least, so the sprinkles stick.
- Dip and coat all the balls and top them with sprinkles. Place back in the freezer until the chocolate is set.
- Store in the fridge for up to 7 days.
Recipe Video
Notes
- High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Did you make this recipe?
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Did you like this post?
Make sure to check out my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
