Blah, blah…gluten-free vegan homemade Ding Dongs. Blah, blah, read more words. Words. Words. I know, this is a ridiculous intro but I am serious when I say that there is really no use in reading anything I have to say about this recipe. All you need to know is that you need to make these.
I feel ridiculous in saying blah blah, but for reals…blah blah. Words. Just know that there is a soft, ultra chocolate-y cake waiting for your teeth to sink into and then…surprise! A velvety smooth cream filling. Watch out for those fingers too because that chocolate coating will get all over them. Mmmmmm, I wish I took a picture of my face upon taking my first bite. I finished it in a matter of seconds.
- 1/2 c. superfine brown rice flour
- 1/2 c. sorghum flour
- 1/4 c. potato starch
- 1/4 c. arrowroot powder
- 1/3 c. dark cocoa powder
- 1/2 c. brown sugar
- 1/2 c. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. xanthan gum
- 1/4 tsp. sea salt
- 1 c. nondairy unsweetened milk (I use almond), room temp
- 1/3 c. mild-flavored oil
- 1 Tbsp. apple cider vinegar
For the cream filling:
- 1/4 c. nondairy whipped cream
For the chocolate coating:
- 1 c. nondairy chocolate chips, melted
- Preheat your oven to 350 degrees. Grease a 9″ round cake pan.
- In a medium bowl, whisk together the dry ingredients. Create a well in the middle and pour the wet ingredients in. Mix together with a wooden spoon until just combined.
- Pout into the cake pan and bake for 20-22 minutes or until the top of the cake springs back nicely when gently touched. Allow to cool for 5 minutes and then transfer to a wire rack to completely cool.
- Using a 2 /4″ (58 mm) round biscuit cutter, slice through the cake until you have 8 circles cut out. You may use a smaller or bigger cutter, just keep in mind that the serving amount will change.
- Create a small hole in the bottom of each cake (do not puncture all the way up to the top and also reserve that piece of cake) and pipe nondairy whipped cream in. Place the cake piece back into the bottom and repeat for all rounds.
- Gently dip each cake round into the melted chocolate. Be careful as they are very fragile so make sure you are using a fork to hold the cake on the bottom as a means to easily lift up. Allow to set on a piece of wax paper and freeze for 20 minutes.
- Serving Size: 8
- Calories: 409
- Sugar: 37g
- Sodium: 201mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 6mg
Might I make a suggestion here? You might be reading the dark cocoa powder in the ingredients and are thinking, “Well I only have regular cocoa powder. No biggie right? It won’t make much of a big deal.” Wrong. I’m telling you, you will want the dark cocoa to live in your pantry forever. It’s makes your recipes taste so rich and creamy, it will immediately take your cake to the next level. It’s that good. Then again, you can use the regular cocoa powder but don’t come crying to me that your cake isn’t as ooey gooey rich as you thought it would be. I warned you. Then again, if you have never tried it before you really won’t know what you are missing…
If you make these, I would love to see a photo! Post it on Instagram and tag me in there–I love seeing all your creations of my recipes. Just delights me. Here is my Instagram photo that I had to share with the world:
Regardless, just make these now…