Posted by Melissa Kinghttps://mywholefoodlife.com/2016/04/17/homemade-ding-dongs/
© 2016 My Whole Food Life. All rights reserved.
Homemade Ding Dongs
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
- One 13 ounce can full fat coconut milk (refrigerated overnight)
- 2 T maple syrup
- 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.