Birthday Cake Batter Protein Balls

Colorful, ball-shaped cookie dough bites topped with sprinkles, stacked on each other.

Birthday Cake Batter Protein Balls

These Birthday Cake Protein Balls are the ultimate no-bake snack for cake lovers! Made with almond flour, cashew butter, and a hint of almond extract, they taste exactly like festive edible cake batter. This plant-based, gluten-free recipe takes just 5 minutes to prep and is perfect for healthy meal prepping.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 4

Resting Time 20

Total Time 24

Servings balls

Calories 138kcal

Author Marly McMillen

Equipment

Ingredients

1 cup almond flour
½ cup vanilla protein powder
½ cup cashew butter
3 tablespoons maple syrup or favorite syrup sweetener
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons oat milk
3 tablespoons sprinkles
Optional: 2 tablespoons white chocolate chips (Earth Balance makes dairy-free white chocolate chips)

Cups - Metric

Instructions

In a medium mixing bowl, whisk together the almond flour and protein powder until evenly combined (this prevents protein powder clumps).
1 cup almond flour, ½ cup vanilla protein powder
Add the cashew butter, maple syrup, vanilla extract, and almond extract (if using). Stir with a spoon or spatula—it will be thick and crumbly at first.
½ cup cashew butter, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
Use the Silk-Fold Secret: Drizzle in 1 Tbsp of non-dairy milk at a time, mixing thoroughly after each addition until a soft, scoopable "dough" forms that holds together when pressed. This ensures the perfect texture—never too dry or too sticky!
2 tablespoons oat milk
Fold in the sprinkles (and white chocolate chips if using) gently so they don’t break apart too much.
3 tablespoons sprinkles
Scoop out tablespoon-sized portions and roll into balls with your hands. If the dough sticks, lightly wet your hands or dust with a tiny bit of oat flour/protein powder.
Optional: Roll the balls in extra sprinkles for a funfetti look.
Place on a parchment-lined plate or tray. Refrigerate for 20–30 minutes to firm up (they’re edible right away but taste even better chilled).
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.

Notes

Protein Ball Pro-Tips

The Silk-Fold Secret (Texture): If the dough feels too dry or sandy, add more milk 1 teaspoon at a time. If it’s too sticky to roll, add 1 tablespoon of almond flour. You’re aiming for a "chilled playdough" consistency.
Protein Powder Choice: For the best "cake" flavor, use a vanilla plant-based blend. If you have a Birthday Cake flavored powder, use it here to double down on that nostalgic taste!
Make it No-Nut: To make these nut-free, swap the almond flour for heat-treated oat flour and the cashew butter for sunflower seed butter.
Nutrition Note: Estimates are per ball and will vary based on the specific protein powder and nut butter brands you choose.

Nutrition