Cake Batter Protein Balls

Cake Batter Protein Balls are sweet, soft, and packed with all the nostalgic flavor of classic birthday cake—without the actual cake or the guilt. These no-bake bites are loaded with protein, healthy fats, and just the right touch of sprinkles to make snack time feel fun. I like to keep a batch in the fridge for whenever I need an energy boost, a quick breakfast, or a healthier dessert that still feels like a treat.

Why You’ll Love This Recipe

I love these protein balls because they’re easy to make, super satisfying, and totally customizable. The flavor is rich and sweet, just like cake batter, but without refined sugar or artificial ingredients. They’re great for meal prep and take only a few minutes to whip up. Whether I’m craving something post-workout, on the go, or just want to curb my sweet tooth, these do the trick every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Vanilla protein powder

• Almond flour

• Cashew butter or almond butter

• Maple syrup or honey

• Vanilla extract

• Almond extract (optional, for a more cake-like flavor)

• Sea salt

• Sprinkles (naturally colored, if desired)

• Milk of choice (if needed for texture)

Directions

1. I mix the protein powder, almond flour, and salt in a large bowl.

2. In a separate bowl, I stir together the nut butter, maple syrup, vanilla extract, and almond extract until smooth.

3. I combine the wet and dry ingredients, mixing until a thick dough forms. If the mixture feels too dry, I add a splash of milk to help bring it together.

4. I gently fold in the sprinkles, being careful not to overmix so they don’t bleed color.

5. I roll the dough into small balls using my hands, about 1 tablespoon each.

6. I place the balls on a plate or tray and chill them in the fridge for at least 30 minutes to firm up.

7. I store them in an airtight container in the fridge or freezer.

Servings and timing

This recipe makes about 12–14 protein balls.
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use coconut flour instead of almond flour if I want a firmer texture. For a chocolate version, I swap the vanilla protein powder with chocolate and use chocolate sprinkles. If I’m craving more sweetness, I add a few white chocolate chips or a dash of cinnamon. I also like adding a scoop of collagen powder for an extra health boost.

Storage/Reheating

I store these protein balls in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them in a sealed bag or container and thaw them in the fridge overnight or for a few minutes at room temperature. Since they’re no-bake and meant to be eaten cold or room temp, there’s no need to reheat.

FAQs

What kind of protein powder works best?

I use a vanilla-flavored protein powder for the best cake batter flavor. Plant-based or whey both work—just choose one with a taste I enjoy.

Can I make these nut-free?

Yes, I use sunflower seed butter instead of nut butter and oat flour in place of almond flour for a completely nut-free version.

Do I have to chill the protein balls?

Chilling helps them firm up and hold their shape, but if I’m short on time, I eat them right after rolling—they’re still delicious.

How do I keep the sprinkles from bleeding?

I fold them in gently at the end and use high-quality, naturally colored sprinkles that don’t melt as easily.

Are these good for kids?

Absolutely. They’re sweet, soft, and full of clean ingredients, so I often pack them as lunchbox treats or after-school snacks.

Conclusion

Cake Batter Protein Balls are one of my favorite ways to enjoy something sweet and satisfying while staying on track with healthy goals. They’re quick, customizable, and bursting with that funfetti flavor I never get tired of. Whether I’m meal prepping or just need a little something between meals, these no-bake bites are always a good idea.

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