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Cake batter protein balls are fun and easy to make with the kids, have delicious cake batter flavoring, and don’t require any baking! Imagine a healthy cake pop covered in colorful sprinkles. This healthy snack has simple ingredients that come together in just 15 minutes.
Looking for another protein ball recipe? Try pb&j protein balls, snickerdoodle protein balls, and oatmeal chocolate chip protein balls next!
These no bake birthday cake protein balls are a long way from the processed protein bars you might find at the grocery store. You can feel good about satisfying that sweet tooth with the wholesome ingredients in these birthday cake protein bites.
Sweetened with a little bit of pure maple syrup, each of these healthy protein balls has healthy fats, whole grains, 5 grams of protein, and 2 grams of fiber!
Love birthday cake flavor? Be sure to try some other new recipes like cake batter keto fudge or cake batter protein shake, too! The cake batter flavoring
How to Make Cake Batter Protein Balls
Here are the basic steps, with images, for these delicious cake batter protein balls. Skip down to the recipe card below for the full printable recipe.
Combine ingredients in a bowl.
Add all of the ingredients to a large bowl and use a rubber spatula or spoon to mix everything together. It should be thick, like cookie dough, but not crumbly.
Scoop ingredients into protein balls.
Use a medium cookie scoop or heaping tablespoon to roll them into 1 1/2-inch balls.
Dip in sprinkles and enjoy!
Dip the tops of the outside of the balls in more of your favorite sprinkles. Serve and enjoy!
Recipe FAQs
Yes! I would just be careful to choose a drippy butter. When the batter is too dry, the cake balls tend to get that crumbly texture. Almond butter (here are a few of the best almond butters) or a natural peanut butter would be your best bet. And if you find yourself needing more liquid, add a splash more of almond milk at a time.
Expert Recipe Tips
- Use your hands. I typically end up using my hands at the end of the mixing to make sure everything gets mixed together and well incorporated.
- Choose a quality protein. My absolute favorite protein is Be Well By Kelly protein powder because of the quality of ingredients. It only has 3 ingredients and no added sugars. I’ve also tested this recipe with Iso Food (whey-free) cake batter protein.
- Stick with a liquid sweetener. You could use honey in place of the maple syrup, but using coconut sugar or brown sugar might make the protein balls too dry.
Freezing and Storing Tips
Store at room temperature in an airtight container for up to 3 days or in the fridge for up to a week. Cake batter protein bites freeze well for up to 3 months.
If you make this birthday cake energy balls recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Cake Batter Protein Balls
Save this Recipe!
Ingredients
- 1 cup oat flour (gluten-free if needed) store-bought or homemade
- 1 1/4 cups creamy cashew butter or almond butter (peanut butter works too)
- 2 scoops (50-60g) vanilla protein powder (Note 1)
- 1/4 cup ground flax seed
- 1/4 cup maple syrup
- 1 Tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 2 Tablespoons rainbow sprinkles plus more for topping
Instructions
- Add all of the ingredients to a large bowl and use a rubber spatula or spoon to mix everything together until it's combined. I typically end up using my hands at the end to make sure everything gets mixed together. It should be thick, like cookie dough, but not crumbly.
- Use a medium cookie scoop or heaping Tablespoon to roll them into 1 1/2-inch balls. Dip the tops in more sprinkles. Store at room temperature in an airtight container for up to 3 days or in the fridge for up to a week. Cake batter protein bites freeze well for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a detailed overview on exactly how to utilize it as well as what you can do with it.
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These look really good! I would love to try them. Just wondering is the 1/2c vanilla protein and the 1-2 scoops vanilla protein powder both the same ingredient. Or is vanilla protein different from vanilla protein powder? Thanks!
Thanks for sharing such a nice thought, article is nice,
thats why i have read it completely
hey there,
this recipe calls for 2 tablespoon steavia. Stevia is soooo sweet. Is this measurement correct?
Thanks
hey there, your recipe calls for 2 tablespoons of steavia, is that right? steavia is sooooo sweet! I’ve never used that much in a recipe.
Hi Jennifer! Yes, that is correct, but you absolutely don’t have to use that much if you don’t want to. I have a sweet tooth:) You can reduce to one tablespoon or use honey instead. Thanks!
I made these and they have been in the refrigerator for about 2 hours… Not quite firm enough yet- might try the freezer?
Hey Amanda! Give the freezer a try and let us know if they firm up. They should be firm enough to cut into squares but they are meant to be chewy!
hi! what kind of protein did you use? Was it whey or a vegan kind? Just want to make sure since they turn out with different textures
Hey Carolina! We used a whey protein:)
I’m not exactly sure what you mean by syrup. Can you explain? Do you know an alternate ingredient that could be used?
Hey Melly! We used sugar free maple syrup. You could also use agave nectar or honey if you prefer!
Looks like there’s a glaze or something on top? But I don’t see it in the directions.
Hey Cariann! I updated the recipe to include our protein glaze. Thanks:)