Leftover vanilla cake transformed into epic grain-free cake bites, coated in chocolate and sprinkles. The recipe suggests using a prepped vanilla grain-free cake, like the one from the author's vanilla jam cake recipe, for the best moist texture.
Add the prepped cake to a large bowl and start mashing it together with your hands. It’ll get super crumbly then start forming together. Use a small cookie scoop to scoop out 12-18 balls. You could make more or less depending on your scoop size. Roll into a ball and place on a picked of parchment paper/cutting board to then freeze for an hour. Repeat with remaining cake. Remove from the freezer and prep the chocolate coating. Put chocolate and coconut oil in a medium size microwave safe dish and heat until chocolate is melted. Do this is 30 second increments and stir between each cycle. Dip each cake bites into the chocolate to coat, place back on the parchment paper, and top with sprinkles. Repeat until the cake bites are covered then pop them in the fridge for 20 before devouring.
