Here in the mountains on the Big Island of Hawaii, we tend to get a lot of rain… but it hasn’t rained in more than a month! But, I don’t let our minimal water supply (we have to catch our own water from the sky) stop me from whipping up a mess in the kitchen. I just don’t get to play with food as often as I do when the water around here is abundant, which always disappoints my husband because he has a serious sweet tooth and depends on my kitchen goodies to keep his taste buds happy.

So when my friend gave me a batch of homemade powdered sugar (she grows sugarcane and makes it from scratch!) and cacao powder (she grows that too), I had to get to work on some sweet treats for hubby, water or not. I offered to give my beautiful friend a batch of my concocted goodies if she’d let me come over and make a mess of her kitchen, and she graciously agreed – so off to work I went.

Armed with a couple types of flour, some coconut sugar, and the homemade powders I received as a gift, I managed to come up with some ridiculously delicious spongy chocolate snowballs. These little bite sized pieces of heaven have a complete cake mouth feel with a doughnut-like exterior complete with a powdered sugar glaze.

As you probably already know, I shoot for nice and easy while in the kitchen because while I enjoy really tasty food, I’m not one to spend hours in the kitchen to create something that will be in my belly within a matter of minutes. These treats are no exception; they take less than an hour to make from beginning to end.

And there is no oil or fat used in the recipe, so they won’t end up on your hips! They aren’t too sweet, which makes them perfect for snacking and even as a quick breakfast. But, they are sweet enough to enjoy as dessert. Check out the recipe for yourself:

Spongy Chocolate Snowball Cakes


  • 1 cup whole wheat pastry flour (or gluten free flour)
  • 1 cup coconut flour
  • 1/2 cup water
  • 1/2 cup almond or soy milk
  • ½ cup coconut sugar (or sweetener of your choice)
  • 2 tbsp cacao powder
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ cup powdered sugar


Preheat your oven to 450 degrees F.

Put everything but the powdered sugar in a large bowl and thoroughly combine with your hands (the mixture should be pretty wet and fluffy).

Pull about two tablespoons worth of the dough mixture out of the bowl and use your palms to roll the dough into a small ball, and then place it on a cookie sheet. Continue this process until all of the dough is used up – you should be able to make between 15 and 20 balls.

Bake the cake balls for about 15 minutes or until they become firm, and a toothpick can be pierced into them and come out clean.

Take the balls out of the oven and let them cool just enough until you can handle them with your hands.

While they cool, put the powdered sugar in a small bowl.

Once cool enough, roll the tops of each snowball into the sugar until they are well covered and replace them on the baking sheet to cool completely.

Extra spongy chocolate snowballs can be kept in the fridge for about a week without drying out too much.


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