These cake balls taste like soft cake, but they don’t require any baking. They need just 4 ingredients and don’t require any wheat flour, eggs, dairy or oil. They store well and can easily be customized.
Cake balls with colored sprinkles

These no bake cake balls have a texture like cake, but there is no baking required. You can coat them in whatever type of chocolate you prefer.

Ingredients

  • Oat flour
  • Maple syrup
  • Coconut butter
  • White chocolate (use dairy-free white chocolate if you need these to be dairy free)

Oat flour: I recommend using homemade oat flour because the cake balls are not cooked or baked. To make your own oat flour, blend rolled oats in a food processor until they become a very fine consistency, like flour. Oat flour can also be substituted with superfine almond flour.

Maple syrup: The cake balls are sweetened with maple syrup. Maple syrup also helps the oat flour bind. You can substitute maple syrup with honey or other liquid sweeteners.

Coconut butter: Coconut butter gives the cake balls a richer texture and sweeter flavor. You can substitute with coconut oil but I prefer the flavor the coconut butter adds to the cake balls so I recommend using coconut butter if you have it.

White chocolate: I coated the balls in white chocolate, which I think makes them taste like cake with frosting. However, if you don’t like white chocolate, you can use dark, semisweet or milk chocolate. If you need these to be dairy-free, make sure to use a dairy-free chocolate. I tested these with both dairy-free and regular white chocolate.
A cake ball cut in half

How to Make No Bake Cake Balls

  • The oat flour, maple syrup and melted coconut butter are mixed together until a dough forms.
  • Scoop the dough and roll into balls. Freeze the balls until solid.
  • Melt the chocolate until smooth. Coat the balls in melted chocolate. If desired, you can also add sprinkles, chocolate drizzles or other decorations on the balls. Allow the chocolate to set before serving.

Cake balls dipped in white chocolate with sprinkles on top

Expert Tips

  • These cake balls will taste healthier than traditional cake balls since they are made with oat flour and maple syrup. However, they do have a cake-like texture. You can also use almond flour for an even more cake-like texture. If using almond flour, you will likely need to add a little more almond flour than oat flour.
  • Use coconut butter for a richer tasting cake ball. However, you can substitute with coconut oil.  You can also try substituting with regular unsalted dairy butter if you don’t need these to be dairy-free.

Close-up of a cake ball cut in half coated in white chocolate with sprinkles

More No Bake Ball Recipes

5 from 3 votes

4 Ingredient No Bake Cake Balls

These no bake cake balls are soft, moist and don't require any baking. You only need 4 ingredients to make them and you don't need any wheat flour, eggs, dairy or oil. They store well and are also great for gifting.
Servings: 17 balls
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 27 minutes
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Ingredients

  • 2 cups (197g) homemade oat flour
  • 1/2 cup (4 fl oz/118ml) maple syrup
  • 3 tbsp (36g) coconut butter, melted
  • 2 cups (352g) white chocolate chips or chopped white chocolate, use dairy-free white chocolate if you need these to be dairy-free

Instructions
 

  • Line a small baking pan with parchment paper. Set aside.
  • In a large mixing bowl, add oat flour, maple syrup and coconut butter. Mix until a soft dough forms. If your dough is too wet, add a little more oat flour. If it’s too crumbly, add a little more syrup or coconut butter.
  • Use a 1 tbsp cookie scoop to scoop the dough and roll between your palms to form a smooth ball. Place the balls on the prepared baking sheet. Freeze for 60 minutes, or until frozen solid.
  • Place the white chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted and smooth. Alternatively, melt the chocolate in a heatproof bowl over simmering water on the stove. If your chocolate is too thick, you can use 1-2 tsp coconut oil to thin it out.
  • Use your favorite dipping tool to dip the balls in chocolate. Let the excess drip off, then place back on the parchment-lined tray. Try to wipe off any excess chocolate that puddles when you place them on parchment paper. If desired, you can add chocolate drizzles or sprinkles for decoration. You can let the chocolate set at room temperature or in the fridge. Store leftover balls in an airtight container in the fridge or freezer.

Notes

  • White chocolate note: I tested these with regular white chocolate and dairy-free white chocolate. You can use white melting wafers, chopped white chocolate or white baking chips. If you need these to be dairy-free, make sure to use a dairy free white chocolate. You can also use dark, semisweet or milk chocolate for coating but I think the balls taste more like cake with frosting if you use white chocolate as the coating.
  • I used Artisana coconut butter.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition assumes 1.25 cups of white chocolate used for coating, since not all of the chocolate ends up on the balls.
Serving: 1ball, Calories: 158kcal, Carbohydrates: 22g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Sodium: 10mg, Fiber: 2g, Sugar: 13g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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