Skinny Cake Balls


Spring is here! Yay. Oh wait, is it really? Judging by the way it looks outside I would say it’s still winter. Today’s forecast promised snow, rain, sleet, everything but the warm sunshine I crave so much. Well at least the brand new frozen yogurt shop finally opened up next to my job and at about 2pm I will be visiting for an afternoon treat. I’m keeping my fingers crossed that they carry coconut flavor.

The recipe I am about to share with you is simply amazing. These Skinny Cake Balls have been called “crack” by people that tasted them. I made a batch to go with Kurt to his job and they were a big hit. I compare them to truffles. They have that gooey consistency. Not only are these cake balls super moist, but they are low fat as well. So you won’t feel guilty indulging a little. Instead of sour cream I used fat free plain Chobani and replaced oil with apple sauce.


Since you need to bake a regular cake first, there is no special equipment needed either. No need for a cake pop mold, just your clean hands. I baked a 13×9 cake first, crumbled it into a bowl and mixed in some frosting and fat free plain Chobani yogurt. After that I rolled the mixture into balls and let them set in the freezer for about 30-45 minutes. Once done my Skinny Cake Balls were dipped into melted chocolate, topped with shredded coconut, nuts or left alone. At that point I couldn’t wait for them to sit in the fridge, so I devoured one. If you have the patience place in fridge for about 15 minutes so the outside chocolate could harden a bit.

Kathy Sig 2

Skinny Cake Balls

Prep time: 

Cook time: 

Total time: 

Serves: 25 balls

  • 2 cups all purpose flour
  • 1 package instant chocolate pudding
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • ¾ cup unsweetened cocoa powder (I used Hershey’s)
  • 1½ cup hot coffee
  • 1¼ cup sugar
  • 3 tbsp coconut oil
  • 5 oz sweetened apple sauce
  • 1 whole egg
  • 2 egg whites
  • ⅓ cup fat free greek yogurt (i used Chobani)
  • 1 container cream cheese frosting
  • 2 tbsp fat free Chobani yogurt
  • For the chocolate coating
  • ½ package semi sweet dark chocolate chips
  • ¼ cup almond coconut milk
  • Toppings of your choice: I used nuts, coconut flakes and butterscotch chips
  1. Preheat oven to 325 degrees. Oil and flour a 13×9 baking dish.
  2. To prepare wet ingredients whisk together cocoa powder and hot coffee in a separate bowl.
  3. To prepare dry ingredients combine flour, chocolate pudding mix, baking soda, baking powder and salt in a medium bowl. Mix and set aside.
  4. In a stand mixer on low speed combine sugar and coconut oil and blend until incorporated.
  5. Add applesauce and continue mixing.
  6. Add egg whites and the whole egg, mix to combine well.
  7. Mix in greek yogurt.
  8. Add wet and dry ingredients a third at a time, allowing to incorporate well. Be sure to scrape all the sides and mix one last time.
  9. Pour into the baking dish. Bake about 35 minutes, until a toothpick inserted in the middle comes out clean.
  10. Let the cake cool then crumble into a bowl.
  11. Mix with frosting and 2 tbsp Chobani. Shape into balls and set on a cookie sheet.
  12. Place in a freezer for 30-45 minutes.
  13. Meanwhile melt chocolate chips with coconut milk. Dip each ball into melted chocolate, set back on a cookie sheet. Sprinkle with your favorite toppings.
  14. Let sit in a fridge for about 15 minutes. Enjoy
  15. Keep in the fridge.


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