Homemade Ding Dongs

Prep Time 20 min Cook Time 10 min Serves 12     adjust servings

A healthier version of the classic treat!


    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


    1. Preheat oven to 350.
    2. 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.
    3. Spoon batter into lined or greased muffin pans .
    4. Bake for about 10-11 minutes. Let the cakes cool before removing from the muffin pans.
    5. 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.
    6. Transfer the whip cream into a piping bag . Gently press the tip into each cake and squeeze some of the cream inside.
    7. Once the cream is in all the cakes, place them in the fridge while you make the chocolate coating.
    8. In a double boiler, melt the chocolate chips and coconut oil together.
    9. Once the chocolate is melted, dip the tops of each cake into the chocolate and then place on a plate.
    10. Once all the cakes are frosted with the chocolate, place them in the fridge for a few minutes so the chocolate can set.
    11. Enjoy!!


    Recipe Notes

    Store in an air tight container. These should last at least 2 weeks in the fridge.

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