These monster Halloween cake balls are the perfect Halloween sweet treat – easy to make, ridiculously delicious and super fun to decorate. With a gluten free sponge cake as the base and with a dairy free option. Can be made into Halloween cake pops! (NOTE: Prep time doesn't include freezing and refrigeration time.)
Pre-heat the oven to 355 ºF (180 ºC) and line a shallow baking tray with baking/greaseproof paper. (Note 1)
In a bowl, mix together the wet ingredients.
Sift together the dry ingredients and mix them into the wet ingredients until you get a smooth batter.
Transfer the batter into the baking tray and bake in the pre-heated oven at 355 ºF (180 ºC) for about 10 minutes, or until golden on top, springy to the touch and an inserted toothpick comes out clean. (See also Note 1)
Allow to cool completely, before crumbling into fine cumbs.
In a bowl, whisk together the coconut cream and powdered/icing sugar.
Add the cake crumbs and mix well until everything is evenly distributed and the mixture starts coming together. You should be able to form balls with your hands.
Place the cake ball mixture in the fridge for at least 1/2 hour, so that it firms up slightly.
Using ~1/8 cup worth of the cake ball mixture, form the balls and place them onto a baking sheet.
Freeze the formed balls for at least 1 hour.
Mix 1/2 of the melted white chocolate with 1 tsp of turmeric powder to get the bright yellow colour.
Mix the other 1/2 of melted white chocolate with 1/2 tsp spirulina powder and 3/4 tsp turmeric powder to get the grass green colour.
Once the cake balls have firmed up in the freezer, dip them in the coloured white chocolate (or just drizzle them with it), and add the candy eyes, sprinkles and other decorations of choice. Go crazy!
The monster Halloween cake balls keep well in a closed container in the fridge for about 1 week and in the freezer for 2 - 3 weeks.
Note 1: I recommend using a shallow baking tray to speed up the baking time. I've baked the cake sponge about 3/4 inch thick, and it took 10 minutes.