German Chocolate Cake Balls

Someone at work was eating a Starbuck’s Cake Pop.  I didn’t want to eat that glutenous and insulin spiking disaster of a treat, but boy oh boy did I want to make my own version at home. Especially after having recently seen Elana and Bakerella’s versions.

I figured it’d make an excellent “take home treat” for Finian’s birthday party in 2 weeks, so I gave making them a shot to see how the heavier flours would have them turn out.  Shortly after announcing such plans, my Facebook post blew up with all sorts of opinions left and right.  I’ll say here what I said there, these cake pops have protein, fiber, antioxidants and a naturally derived sugar that won’t sky rocket your insulin.


We ended up finding the cake part very dense, so our intended “pops” became “balls” (which were great for delivering to friends who needed some Thank Yous).  We’ll be revising this recipe to add tapioca flour and and replacing the shredded coconut with fruit for Finian’s birthday party cake pops – but in the meantime, I had to deliver these balls to friends so that I didn’t eat too many! Even from my gluten loving friends, I heard they were “10 fingers and 10 toes up – Delicious!” Palm Sugar also has a natural caramel flavor, which pairs perfectly with German Chocolate Cake!

German Chocolate Cake Balls
Hey Look, a recipe by Stacy! Not that Matt didn’t end up helping…


(palm sugar, before and after)


German Chocolate Cake Balls


  • Make our Brown Velvet Cake recipe in 2 8" circular cake pans, about 30-40 at 350*
  • Cake
  • 1 and 1/2 8" brown velvet cake (or use 3/4 of the cupcakes from that recipe), crumbled
  • 1c walnuts, ground in a food food processor
  • Icing
  • 4 Tbsp palm shortening
  • 2 Tbsp coconut, almond or hemp milk
  • 1 tsp vanilla extract
  • 2 C Palm sugar, powdered in a coffee grinder (we do this in batches)
  • Shell
  • 11oz dark chocolate (we use unsweetened and then add sweetener while melted)
  • 1T palm shortening
  • 2c Shredded coconut


  1. Whip all icing ingredients together.
  2. Mix in bowl with crumbled cake and ground walnuts.
  3. Mixture will be wet; roll into approximately 40 balls, set in greased or non-stick pan and set to chill.
  4. After an hour in the refrigerator, test the dough to ensure the fats have solidified.
  5. While waiting, melt chocolate and shortening over double boiler.
  6. Prepare an assembly line: chilled cake balls, melted chocolate, shredded coconut, mini muffin wrappers for cake balls on a platter or in a container.
  7. Once prepared, remove cake balls from chilling, keeping them in the metal pan to remain cold until ready to roll each one into the chocolate.
  8. Once covered in chocolate, add to bowl and pat with coconut, set back onto non-stick dish, repeat.
  9. Once complete, set back into the fridge to let chocolate harden.
  10. Recipe makes 40 moist, dense and delicious cake balls!

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