clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Birthday Cake Truffles with Cookie Crumbs

  • Author: Liv B


Vegan birthday cake truffles made with leftover sheet cake scraps and vanilla milk, rolled in cookie crumbs and sprinkles.


  • a few cups of crumbled cake
  • 1/2 cup oat milk + 1 tsp vanilla extract


  • 1 tbsp nondairy milk
  • 1 cup powdered sugar



  1. Add cake crumbles to a bowl with a few spoonfuls of vanilla milk. Mix with your hands until moist enough to knead into a ball. If necessary, add a bit more milk. You want the filling to be moist and soft, but not too sticky.
  2. Scoop out even amounts of the mixture, a little smaller than a ping pong ball. I chilled the balls in the fridge before the next step so they were extra firm for coating.
  3. In a mixing bowl, whisk together the nondairy milk and powdered sugar until it is a thin runny glaze. Add more milk if needed.
  4. Dip a cake ball into the glaze, coating all sides, then remove with a fork, letting the excess glaze drip off through the prongs.
  5. Dip into cookie crumb mixture and roll around to coat. Repeat with remaining truffles.

The truffles will keep in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.