Watch out Milk Bar. There is a new Cake Truffle in town – and she’s sassy, sweet, decadent, and VEGAN. So believe it or not, this recipe is actually an accident! I set out to my a cake for myself to celebrate the launch of…. my appearance on Quibi‘s Dishmantled! And WHY am I celebrating?! Cause I won, duh!!! The original plan was a 3 tiered vanilla cake layered with raspberry preserves and dark chocolate frosting. BUT the cake came out TOO moist (I know gosh, what a problem!) and I knew the tiers weren’t going to stay sturdy.

So instead I decided to make Cake Truffles, cause I knew (1) the flavors would go well together, (2) the texture would be great for a truffle, (3) I can easily freeze them and eat it later! So all I gotta say is – this recipe is DOPE and easy to make and VEGANNNN!

Vanilla Cake – I used my Boxed Cake Recipe:

• 1 Pillsbury Moist Supreme Yellow Cake Mix – this brand is KEY as it’s the only one without Palm Oil
• 9 tbsp JUST Egg OR 3 tbsp ground flaxseed + 9 tbsp water, stirred and bloomed
• 5.3oz (1 single container) of plain almond yogurt – I used Silk
• 1/3 cup coconut oil – I used Viva Naturals
• 1 cup water

Dark Chocolate Frosting:

• 1/2 cup vegan cream cheese – at room temp
• 1/2 cup vegan butter – at room temp
• 1/4 cup unsweetened cocoa powder
• 3.5 oz dark chocolate – melted & brought to room temp – I used 72% cacao Ghiradelli
• 2-3 cups powdered sugar

Raspberry Preserves:

• 1/4 raspberry preserves
• 3 tbsp water

Garnishing:

• Unsweetened shredded coconut

1. Preheat oven 350 degrees. Spray and line a 13 x 9 inch baking pan with parchment paper.

2. Prepare the cake based on what it says on the box. Pour into the greased baking pan and tap on the counter. Place in the oven and bake about 20 minutes or until an inserted toothpick comes out clean. Set aside to cool completely.

3. Meanwhile put raspberry preserves and water in a sauce pan and place over low flame. Bring to a slight simmer, mix, and turn off the heat. Set aside.

4. Using a mixer or hand mixer, whip the cream cheese until light and fluffy. Add in the butter – whip that up too. Then add in the cocoa powder and mix until incorporated. Next the melted chocolate. Last to go in is the powdered sugar. Make sure to scrape down the bowl in between the mixes. Whip until fluffy, chocolatey and delicious.

5. Now the fun. In a big bowl, crumble up the cake into small pieces. Then add in scoops of the frosting and pour in the raspberry mixture. Mix until incorporated and moldable. Roll into balls and place in the fridge. Once chilled, roll into the coconut and place in the fridge to chill and extra in the freezer for later!