Why You’ll Love This Recipe

No-Bake & Easy to Make – No oven required, making them a quick and convenient snack.
High in Protein – Great for muscle recovery and keeping you full.
Tastes Like Cake Batter – A healthier way to enjoy the classic cake flavor.
Customizable – Easily swap ingredients to fit dietary needs.
Meal Prep Friendly – Make a batch ahead of time for a week of healthy snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vanilla protein powder
Almond flour
Cashew butter (or any nut butter)
Maple syrup or honey
Vanilla extract
Almond extract (optional, for extra cake flavor)
Sprinkles (for the funfetti cake effect)
A pinch of salt

Directions

In a large mixing bowl, combine the vanilla protein powder and almond flour.
Add the cashew butter, maple syrup (or honey), vanilla extract, and almond extract. Stir until well combined.
If the mixture is too dry, add a teaspoon of water or milk to help it bind.
Fold in the sprinkles gently.
Roll the mixture into bite-sized balls and place them on a parchment-lined tray.
Refrigerate for at least 20 minutes to firm up before serving.

Servings and Timing

Servings: Makes about 12-15 protein balls
Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes

Variations

Dairy-Free – Use a plant-based protein powder.
Nut-Free – Swap cashew butter for sunflower seed butter.
Chocolate Twist – Add a tablespoon of cocoa powder for a chocolate cake batter flavor.
Extra Protein – Mix in chia seeds or flaxseeds for added nutrition.
Different Sweeteners – Try agave syrup or a sugar-free alternative.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Keep in a freezer-safe container for up to 3 months. Thaw in the fridge before eating.
Reheating: No need to reheat—enjoy them straight from the fridge or at room temperature.

FAQs

How much protein is in each ball?

It depends on the protein powder used, but each ball typically contains 5-8 grams of protein.

Can I use peanut butter instead of cashew butter?

Yes, but it will slightly change the flavor. Cashew butter gives a more neutral cake-like taste.

Are these gluten-free?

Yes, as long as you use a gluten-free protein powder and almond flour.

Can I make these vegan?

Yes! Use a plant-based protein powder and maple syrup instead of honey.

What can I use instead of almond flour?

Oat flour is a great substitute for a slightly different texture.

Can I add mix-ins like chocolate chips?

Absolutely! Mini chocolate chips or white chocolate chips work great.

How long do these last in the fridge?

They stay fresh for up to 1 week in an airtight container.

Can I eat these before or after a workout?

Yes! They are a great pre- or post-workout snack due to their protein and healthy fats.

Why are my protein balls too dry?

Try adding a bit more nut butter or a splash of milk to adjust the consistency.

Can I make these without protein powder?

Yes, but you may need to add extra almond flour to balance the texture.

Conclusion

Cake Batter Protein Balls are the perfect combination of taste and nutrition. They offer a fun, healthy, and protein-packed snack that you can enjoy anytime. With endless customization options, they fit into almost any diet. Make a batch today and enjoy a guilt-free treat that satisfies your sweet tooth.

Cake Batter Protein Balls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cake Batter Protein Balls are a delicious and healthy no-bake snack that tastes just like cake batter! Made with protein powder, almond flour, and sprinkles, they’re the perfect energy boost for pre- or post-workout.

Author: Emily
Prep Time: 10 minutes
Cook Time: 0 minutes (No Bake)
Total Time: 10 minutes
Yield: 12-15 protein balls
Category: Snack
Method: No-Bake
Cuisine: American
Diet: Gluten Free

Ingredients

1 cup almond flour
½ cup vanilla protein powder
¼ cup cashew butter (or almond butter)
¼ cup honey or maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2 tablespoons rainbow sprinkles
1–2 tablespoons unsweetened almond milk (if needed)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, combine the almond flour and vanilla protein powder.
Add cashew butter, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until well combined.
Fold in the rainbow sprinkles for that classic cake batter look.
If the mixture is too dry, add 1-2 tablespoons of almond milk until it reaches a dough-like consistency.
Roll the dough into bite-sized balls and place them on a parchment-lined plate.
Refrigerate for at least 20 minutes before serving.
Store in an airtight container in the fridge for up to a week.

Notes

Swap almond flour for oat flour if preferred.
Use a plant-based protein powder for a vegan option.
Can be frozen for up to 3 months—just thaw before eating.