Go Back
A plate of homemade Birthday Cake Batter Protein Balls covered in colorful rainbow sprinkles.
Isabella

Funfetti Birthday Cake Batter Protein Balls

Capture the nostalgic flavor of raw cake batter with these no-bake protein balls, a soft, chewy, and dough-like snack. Packed with vanilla cake flavor, studded with rainbow sprinkles, and loaded with protein, they offer a guilt-free way to enjoy a festive treat that fuels your body.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup oat flour
  • 1/2 cup vanilla whey protein powder
  • 1/2 cup creamy cashew butter
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons rainbow sprinkles jimmies
  • 1-2 tablespoons unsweetened almond milk, as needed

Equipment

  • Medium mixing bowl
  • Spatula or wooden spoon
  • measuring cups and spoons
  • Small cookie scoop (optional, for portioning)
  • Airtight container (for storage)

Method
 

  1. In a medium mixing bowl, combine the creamy cashew butter, pure maple syrup, and vanilla extract. Stir with a spatula until completely smooth.
  2. Add the oat flour, vanilla protein powder, and salt to the bowl. Mix until a thick, stiff dough begins to form.
  3. If the mixture is too dry or crumbly, add the almond milk one tablespoon at a time, mixing well after each addition, until a thick, scoopable dough forms.
  4. Gently fold in the rainbow sprinkles until they are just evenly distributed. Do not overmix, as the colors can bleed.
  5. Cover the bowl and refrigerate the dough for at least 15-20 minutes. This step is crucial to make the dough less sticky and easier to roll.
  6. Once chilled, use a small cookie scoop or a tablespoon to portion the dough. Roll each portion firmly between your palms to form a smooth, round ball.
  7. Place the finished protein balls in an airtight container and store in the refrigerator.

Notes

Store the protein balls in an airtight container in the refrigerator for up to one week. For ingredient variations, almond butter can be used instead of cashew butter, and plant-based protein can be substituted but may require more milk. For a richer flavor, add a drop of almond extract or drizzle the finished balls with melted white chocolate.