If mermaids exist, they’d probably like cake bites too! I tried coloring mine purple with butterfly pea powder, but they turned out more blue than purple… 🐳🐬🌊 Aside from that, the cake bites were a major success, and took me right back to my childhood of colorful birthday cakes.
Check out this recipe for a vegan, no bake, gluten-free, mermaid cake bites with butterfly pea coloring and cocoa butter chocolate, finished with vanilla lemon icing. It was nearly impossible to find dairy-free white chocolate in the stores, so I made my own using cocoa butter. Who wants one?
No Bake Mermaid Cake Bites
Makes: a dozen
Active Time: 25min
Ingredients
For the Cake Batter:
- 8 tbsp vegan butter
- 1 tsp vanilla extract or powder
- 1 tsp green spirulina*
- 1 tsp blue spirulina*
- 1 1/2 cups gluten-free yellow cake mix
- 1/2 cup all-purpose gluten-free flour
- 1/4 cup cane sugar
For the Cocoa Butter Shell:
- 2oz cocoa butter
- 1 tsp butterfly pea powder*
- 1 tsp coconut flour, almond or rice flour
- 1/2 cup powdered sugar
- A pinch of salt
For the Vanilla Drizzle:
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp vanilla powder/extract
- 1/2 cup powdered sugar
- 1/4 cup soft coconut oil
* Use this promo code 'rusticvegan15' for a discount when you order superfood powders from rawnice.
Directions
- Mix all cake batter ingredients and then slowly work in the butter with a fork.
- If cake batter is not wet enough, add 1tbsp of coconut oil or more vegan butter.
- Once reaching correct consistency, roll into balls with your hands and place in the freezer.
- Melt the cocoa butter on low heat and remove, then keep it at room temperature.
- Slowly work in your powder sugar little by little and then add the rest of the ingredients.
- Spoon the glaze over your cake bites and then put them back into the freezer.
- After 20 minutes remove and drizzle them with vanilla lemon icing and enjoy!