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5 from 1 vote

Eggless Snowball Recipe

These eggless snowballs are easy to make and taste so good you won't miss the eggs
Prep Time45 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: South African
Keyword: easy snowball recipe, egg-free snowball recipe, eggless snowball recipe, snowball cake recipe, south african snowball recipe
Servings: 16

Ingredients

  • 125 gram/1/2 cup butter
  • 1/2 cup/125ml castor sugar
  • 1/4 cup/60ml condensed milk
  • 1/2 cup/125ml full fat plain yogurt
  • 2&3/4 cup/430ml self-raising flour
  • 1&1/2 cups desiccated coconut
  • few drops food colouring pink or red

Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • few drops of pink or red food colouring

Glaze

  • 3/4 cup icing sugar
  • 1 tablespoon milk
  • 1/4 tsp vanilla essence

Instructions

  • Preheat oven to 180 degrees Celsius.
  • For the syrup, add the sugar and water to a saucepan. Bring to a boil and allow to simmer for about 12-15 minutes on a medium to low heat until slightly thick. Add a few drops of red or pink food colouring, however this is optional
  • Using a stand mixer or hand mixer beat the butter, condensed milk and sugar together for 5 minutes on a low speed, until light and fluffy
  • Add the yogurt and beat until combined, on medium speed
  • Slowly add in the flour and mix on low speed until well combined
  • Divide the mixture into 32 pieces and roll each piece into a ball
  • Place on a baking sheet and bake for 10-12 minutes until slightly brown
  • For the glaze whisk all the ingredients together until smooth and set aside
  • Place the cakes on a cooling rack and allow to cool completely. Add a small spoonful of the glaze on one piece of cake and place another one on top. Hold it together for a few seconds to allow it to stick
  • Dip the cake into the syrup. The syrup should be a little warm.
  • Colour the coconut with a few drops of food colouring and roll the cakes into coconut. Use your hands to cover the tops and bottoms to ensure the coconut covers any cracks
  • Store in an airtight container for up to 2 days or refrigerate for 5 days

Notes

  1. If you want pink cakes add some food colouring to the dough, you will add this after you add the eggs
  2. Due to the round shape of the cakes you will get cracks forming on top but that's perfectly ok.  You can flatten the dough a little when baking to prevent too many cracks. However,  the coconut covers that sufficiently
  3. You can leave out the condensed milk if you don't have any. However, you may need to increase the amount of flour maybe just a little
  4. If you do not have self-raising flour feel free to use cake wheat or all purpose flour, you will need a teaspoon of baking powder. I wouldn't suggest adding a teaspoon for every cup like you would for a cake. 
  5. You can also substitute the yogurt with Maas
  6. Although I used a glaze to stick the cakes together you can also use apricot jam. It's what I used often too
  7. The syrup should be slightly warm and slightly thick. Not too thick. If it's warm it seeps into the cakes a little which makes it slightly tender