Gluten Free Chocolate Cake Balls

Chocolate cake, chocolate frosting and sprinkles, what more could you want for a Valentine’s day treat? These gluten free cake balls are next level delicious, with every bite you can taste rich and moist gluten free chocolate cake, mixed with frosting and melted chocolate. Giving you a mouth-watering and fudge like treat, that takes you to chocolate heaven. 

What’s great about these cake balls is how customisable they are. From the type of chocolate to the sprinkles you use, you have full creative control. You can either dip the top of the cake balls into some melted chocolate, or you can drizzle the melted chocolate over the top. The reason I didn’t dip the entire cake ball into the melted chocolate is because I found when I did a test try, the chocolate ended up cracking around the ball. I also found it was a little too much chocolate. You can also easily turn these cake balls into cake pops, using some lollypop sticks. 

I always thought that cake pops/balls where incredible difficult to make, as I assumed you would need some form of cake pop mould, however that’s not the case. These cake balls are incredibly simple and easy to make. Essentially all you are doing is baking a chocolate cake, breaking it up into crumbs, adding some frosting, rolling into balls then decorating. 

You don’t even have to bake the cake from scratch. If you have a gluten free chocolate cake recipe that you love, by all means use that. However, if you are short for time or ingredients, then just use a gluten free packet cake mix. I would recommend the Betty Crocker Gluten Free Devil’s Food cake mix (endorsed by Coeliac Australia) and the Betty Crocker Chocolate frosting.  

These cake balls are great if you have a party or event, as you can bake the cake the day before. Simply bake the cake, let it cool, then place it in the fridge overnight. Then the next day you can crumble the cake and get rolling. You can also make these cake balls all year round, no matter the theme or occasion. Simply switch up the flavour combinations (red velvet cake balls would also be great for valentine’s day) or use some themed sprinkles. 

This recipe should make 14 cake balls (45g per ball) but you can make them as big or small as you would like, just keep in mind these balls are incredibly rich. These balls should last up to four days, in an airtight container in the fridge. 

If you get the chance to make these chocolate cake ball’s I would love to know what you think, feel free to comment below or message me here. I hope you enjoy! – Georgia 

Gluten Free Chocolate Cake Balls

Prep Time15 mins
Cook Time45 mins
Resting Time1 hr
Course: Dessert
Keyword: baking
Author: Georgia


  • 1x Betty Crocker Gluten Free Devil's Food Cake Mix
  • 4 Eggs (cake mix ingredients, see notes)
  • 1 cup Water (cake mix ingredients, see notes)
  • 1/2 cup (125ml) Vegetable Oil (cake mix ingredients, see notes)
  • 2.5 tablespoons Betty Crocker Chocolate Frosting
  • 300g Milk Chocolate (melted)
  • Themed Sprinkles (optional)


  • Bake the cake mix per the instructions on the back of the packet. 
  • Once the cake is cooked, allow to cool completely on a wire rack.
  • Now line a baking tray with baking paper (this will be where you place the rolled balls) 
  • Then using a knife, gently slice a super thin layer off the sides and top of the cake. This ensures that you get rid of the crunchy layer and won’t be left with any crunchy bits in the cake balls (you only need to remove a thin layer, just enough to get rid of crunchy outside).
  • Now take the cake and place it in a large mixing bowl. Then using clean hands, break the cake up into crumbs.
  • Once all the cake is a crumb like consistency, add in 2.5 tablespoons of frosting. Mix the frosting into the cake crumbs using clean hands (be careful not to over do it on the frosting, as you don’t want the balls to be wet). 
  • Once the frosting has been worked into the cake crumbs, take chunks of the cake mixture and using your hands roll into balls, then transfer each ball onto the lined baking tray. (If you want all your balls to be the same size, take each chunk of cake mixture, weigh it to a set amount, then roll it) The balls I did are about 45g each. 
  • Repeat the above steps until all the cake mixture has been rolled into balls. 
  • Then melt the milk chocolate, and dip the tip of each cake ball into the melted chocolate. 
  • Once the top of the ball has been dipped into the chocolate, gently shake of the excess chocolate and place the ball onto the lined baking tray (chocolate side up, see photos above for reference) 
  • Then top with sprinkles (optional) and repeat until all the cake balls have been topped with chocolate. 
  • Then enjoy, or place in airtight container in the fridge to enjoy later. 


  • You may need different cake ingredients depending on what cake mix you buy or make, so just keep that in mind. 
  • You can bake the cake the day before you make the cake balls, just place it in an airtight container in the fridge. 


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