Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Pumpkin Cake Balls
This recipe offers a fun alternative to traditional cake for your next birthday or cocktail party!
Ingredients:
- • 19 oz (3 cups) gluten-free vanilla cake mix
- • 3 eggs
- • 1/4 cup vegetable or canola oil
- • 15 oz can pumpkin
- • 2 tsp pumpkin pie spice
Ingredients:
- • 3/4 of a can cream cheese frosting (make sure it's gluten free)
- • 1 bag chocolate chips
- • 2 Tbsp shortening or oil
Cake directions:
- Preheat oven to 325°F. Grease a 9x13 pan.
- In the bowl of a stand mixer, combine all cake ingredients and mix on low about 30 seconds. Increase the speed and mix 2 minutes.
- Pour into prepared pan and bake for 30-35 minutes or center tests clean.
- Allow cake to cool on wire rack.
Frosting directions:
- Using a wooden spoon or hand mixer, mix the frosting and crumbs until moist and well combined.
- Form into balls (I made 36).
- In a microwave safe bowl, combine chocolate chips and shortening, microwave in 30 second interval, stirring as needed, until melted and smooth.
- Dip cake balls into chocolate, and using a slotted spoon, fork, or one of those Easter egg dye dippers (some people prefer to use a toothpick, but this never works for me) coat the cake ball entirely in chocolate and allow to set on a foil or parchment-lined baking sheet. (Dipped cake balls can be placed in the freezer of refrigerator to speed up the chocolate setting).
