Red Velvet Cake Truffles (gluten and dye free) (Edit recipe)

These cake pops are incredibly moist, decadent, and delicious! Even better that they're free of red #40 and gluten free too! I made these using the remainder of my delicious red velvet cupcakes, but here is the recipe for 1 9" red velvet cake + the ingredients needed to make cake balls

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	209
Fat:	6 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	11 g
Sodium:	149 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

.25 cup Unsalted Butter, Room temp
.75 cup Raw Sugar, Organic cane sugar
1 whole Egg
.5 tsp Pure Vanilla Extract
1 Tbsp Cocoa Powder
2 Tbsp Color Kitchen Foods Red Velvet Color
.5 tsp Sea Salt
.5 tsp Baking Powder
1.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
.5 cup Buttermilk
.5 Tbsp distilled White Vinegar
4 oz Full Fat Cream Cheese
.5 cup White Chocolate

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix butter, sugar, egg & vanilla
Mix dry ingredients in a separate bowl
Add vinegar to your buttermilk
Slowly add dry blend into butter mixture along with buttermilk
Pour into greased 9 inch cake pan
Bake for 20-25 min
Allow to cool, then crumble cake into a bowl and mix into the cream cheese until moist, rollable balls
Dip into melted white chocolate, place on parchment paper, and I to the fridge until chocolate has hardened
Enjoy!