3 words for you. Homemade Ding Dongs. The other day in my Facebook group, a member posted a pic of some store bought Ding Dongs from Whole Foods. She asked if I could make a homemade version and I gladly accepted the challenge! I love the challenge of making copycat recipes. Just try my Gluten Free Samoas or my Grain Free Twix Bars for yourself. Unlike the store bought one, my version is free of refined sugar, gluten, eggs and dairy!
I got a little over-zealous and took the photograph before I added the chocolate coating. I will definitely make sure to add those instructions in the recipe though. I hope you enjoy these Homemade Ding Dongs as much as we did! The recipe is a little involved, but totally worth it.
I found this super helpful video on how to fill the cupcakes perfectly.
Homemade Ding Dongs
A healthier version of the classic treat!
20 minPrep Time
10 minCook Time
30 minTotal Time
- For the cake:
- 2 1/2 cups gluten free oat flour
- 1/2 cup cocoa or cacao powder
- 1 tsp baking powder
- 1/2 cup maple syrup
- 2 flax eggs (real eggs work too)
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup almond milk
- Cream filling:
- One 13 ounce can full fat coconut milk (refrigerated overnight)
- 2 T maple syrup
- Chocolate Glaze:
- 1 cup chocolate chips
- 2 T coconut oil
- Preheat oven to 350.
- In a large bowl , combine all the dry ingredients for the cake. Then add the wet ingredients and stir well until everything is well mixed.
- Spoon batter into lined or greased muffin pans .
- Bake for about 10-11 minutes. Let the cakes cool before removing from the muffin pans.
- While the cakes are cooling, make the filling. Open the can of coconut milk and scoop out the fatty white part into a bowl. (You can save the remaining water for smoothies.) Add the maple syrup to the bowl as well. Using the whipping attachment on your mixer , whip until you get a whip cream-like consistency.
- Transfer the whip cream into a piping bag . Gently press the tip into each cake and squeeze some of the cream inside.
- Once the cream is in all the cakes, place them in the fridge while you make the chocolate coating.
- In a double boiler, melt the chocolate chips and coconut oil together.
- Once the chocolate is melted, dip the tops of each cake into the chocolate and then place on a plate.
- Once all the cakes are frosted with the chocolate, place them in the fridge for a few minutes so the chocolate can set.
Store in an air tight container. These should last at least 2 weeks in the fridge.