Outstanding Homemade Vegan Ding Dongsjump to recipe
It’s no secret that Ding Dongs are the king of cakes according to Hostess. Well they’ve always had a special place in my heart. I remember how the chocolate snaps when you bite into one, the cream was just so delicious, and you really couldn’t have just one pack. You and I both know you can house 4 ding dongs easily. The name is a little funny, ding dong, but other than thinking of idiotic people I know, usually the tasty cake takes first place in my mind. Idiots come in close second.
So anywhoozers, the cakes you see here, well they’re Outstanding Homemade Vegan Ding Dongs made by your’s truly. Hooray (and the crowd goes wild)! They’re made with ingredients that not only make them vegan, but healthy at that. Yes, I said healthy you didn’t read that incorrectly. Now you must be wondering how? I know you skeptics out there are thinking, this phenomenal looking cake filled with cream and covered in delicious chocolate is in no way good for you. Well….they are. Don’t judge a book by it’s cover, in this case don’t judge the cake by the bake. That made zero sense I know but I had to, you get my point.
Healthy chocolate vegan cakes are easy to make. You can sub egg for applesauce, or flaxseeds, you can use almond milk instead of regular milk, and you can use coconut oil instead of the gross vegetable oil (<~~yuck). Point is, the ingredients are on point. As for the cream, well come on you know it’s coconut whipped cream but made with a vanilla essence to really have it resemble the cream from the original. In my opinion, these are better than the original because you aren’t eating anything you cannot pronounce. And we all crave cake at some point in time so why not make it one that’s not going to leave you feeling like Kim K’s ass on steroids.
Here’s how it happens, you make an 8″ vegan chocolate cake, take a circle cutter or glass of some sort (which is what I used and it was about 2 1/2 inches) to make the cut outs. Make sure the cake is cooled completely before you do this. I got 7 good sized cakes out of it, the bigger the cutter the bigger the cakes, and the smaller the cutter the more mini cakes you’ll have. Mine were somewhere right in the middle, the actual size of a ding dong.
Once you have your cut outs, don’t discard any leftover cake. Uuum duh save that for other deliciousness, like I don’t know, say to just eat by itself, or to dip in leftover coconut cream and chocolate, add it to parfaits, whatever you want! You know you can do like anything with chocolate cake. Breakfast? Yes please. Lunch? Yes please. Dinner? Yes, please. Sleeping? Yes, please. See, so anything goes. If anyone judges you for it, unfriend and unfollow immediately, really hit em where it hurts. Take their likes away…haha. I kid I kid 🤔
There’s two ways you can fill up the cakes with cream. Step one: fill up a pastry bag with coconut cream and use any fitting that has a small hole. With that tip you’ll want to poke a hole in the center of the cake and fill it with as much cream as possible. Be generous. You can also make multiple holes to have the cream distributed throughout the cake evenly. Essentially, the more cream filling the better. No one likes to bite into a cake and there’s like a pin drop of cream. 😩
Step two: you can scoop or cut out cake from the center and enter the cream that way. This way is less cream efficient but will get the job done.
Some of my cakes cracked on the tops and sides because I filled them up with so much cream, they puffed out. I was feeling all like oh hell yea, that’s going to be one hell-of-a-cake. And oh, it was.
The reason why you want the cakes cooled completely is because if they are still hot or warm in the middle the cake will just absorb the cream. We want that to not happen. Ya feel me. Ok good.
Once your cakes are cream filled they are now ready to be submerged in melted dark chocolate. This is the final step that brings this childhood (now healthy) snack back into your life. Please say hello…
I know I know, let’s take a moment and gather all that in….*taking a moment☝🏻.
To make the melted dark chocolate, use any chocolate you want, just make sure it’s good quality and vegan. You’ll want at least 1 cup of melted dark chocolate and add into that 1/4 cup of coconut oil. Melt that down anyway you’d like. I prefer using my oven for this. I place the chocolate and coco oil in an oven safe bowl and let it melt down for about 10 minutes. When it’s done I give it a good stir (carefully) and it’s ready for some cake. Let the dipping begin!
This part creates one hell-of-a-mess but the outcome is totes worth it. Make some room in your freezer, line a cutting board with parchment paper. Dip each cake into the chocolate. Place the cakes bottoms down on the lined cutting board. Use a spoon to add more chocolate where needed. Your hands are going to be a chocolate crazy mess, embrace that.
Once all cakes are completely covered, place in the freezer for 10 minutes so the chocolate sets into that nice hard shell. The cakes won’t freeze, this part is just necessary so the chocolate becomes that delicious outer coating we all love.
Now that you’re chocolate is set, you have officially made your Outstanding Homemade Vegan Ding Dongs. The once no good for you snack, is now back and I’m standing here with (mouth) arms wide open, taking it all in. 😯
Wasting anytime NOT making these cakes makes you that other ding dong I was talking about.
Haha, Enjoy! 😚
Recipe adapted from thediva-dish.com
Outstanding Homemade Vegan Ding Dongs
- 1 cup whole wheat pastry flour or all purpose gluten free flour
- 1/3 cup cacao or cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 1/2 tbsp cornstarch
- 1/3 cup melted coconut oil
- 1/3 cup applesauce
- 2 tsp vanilla extract
- 1/3 cup maple syrup
- 1/2 cup pitted medjool dates
- 1/3 cup of water
- 1/2 cup almond milk, unsweetened
- 1 can of full fat coconut cream, left in the fridge overnight
- 2 tbsp maple syrup
- 2 tsp vanilla extract
Dark Chocolate Coating
- 1 cup dark chocolate
- 1/4 cup coconut oil
- Preheat oven to 350F and spray an 8" round cake pan with non stick cooking spray.
- Whisk together dry ingredients in one bowl: flour, cacao powder, baking powder, baking soda, salt and cornstarch.
- In another bowl whisk together all wet ingredients: coconut oil, applesauce, vanilla extract, almond milk, and date paste. Date paste is made by blending the 1/2 cup of dates with 1/3 cup of water. With this amount you will still have a some date chunks left but that's ok.
- Fold wet ingredients in with the dry until well combined.
- Pour into prepared baking pan and bake for 20-25 minutes.
- When fully cooked remove from oven and let cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- Scoop out cream and place in a bowl along with the maple syrup and vanilla extract. Use the leftover water for smoothies. Whip that up, nice and creamy. I just used a spoon for this but if your coconut cream is extra firm you can use a hand mixer.
Dark Chocolate Coating
- Place chocolate and coconut oil in an oven safe bowl and melt down for 10 minutes. Once chocolate is melted remove from oven and set aside until ready to assemble.
- Using a circle or glass make cut outs from the 8" chocolate cake.
- There's two ways you can fill up the cakes up with cream. Step one: fill up a pastry bag with coconut cream and use any fitting that has a small hole. With that tip you'll want to poke a hole in the center of the cake and fill it with as much cream as possible. Be generous. You can also make multiple holes to have the cream distributed throughout the cake evenly.
- Make some room in your freezer, line a cutting board with parchment paper. Dip each cake into the melted chocolate.
- Place the cakes bottoms down on the lined cutting board. Use a spoon to add more chocolate where needed. Be generous.
- Once all cakes are completely covered, place in the freezer for 10 minutes so the chocolate sets into that nice hard shell. The cakes won't freeze, this part is just necessary so the chocolate becomes that delicious outer coating we all love.
- After the chocolate has set, remove from the freezer and serve right away! Waste no time. These store well in a ziplock bag in the fridge for up to 5 days...Enjoy!
- Once the chocolate hardens it won't go back to being liquified.
- Any flour would work in this recipe.
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These look amazing! For the melted chocolate, did you just melt a bar of chocolate? If so, about what size bar?
Thank you! I use for this recipe one cup of vegan chocolate chips, melted. 🙂
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Can I use quinoa flour in this recipe?
I made these last week and they were gone in 5 days! I just want to make them gluten free so my sister can eat some.
Hi Alyssa, these don’t last long in my house either, glad you enjoyed them. I have not made these gluten free or with quinoa flour so I can’t really tell you how they will turn out. However, give it a go and see, and then report back and let me know how it turned out for other gluten free readers if you can. Thanks!
Can I use all purpose flour or whole wheat flour?
Hey Kim, you can use AP flour no problem!
You suggested that you can leave the dates out what would you use to replace them?
I wouldn’t use anything to replace them, they add more sweetness. 🙂
I can’t wait to make these! One question though, how do you sure them? In the fridge?
Hi Mary, You’re going to love them! And yes, store them in the fridge!! Xx
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I just can t take it! First, the hostess cakes now the ding dongs??!! I used to love Ding Dongs and yours look like complete perfection!!!
These are to die for! Just made them tonight. I totally missed the cornstarch, but it didn’t even make a difference or mess up anything. The cake was SO incredibly moist. Tasted way better than any boxed or prebaked cake I’ve tasted. I can’t even believe they’re vegan. And the coconut the cream filling…… these ding dongs are SO legit! I made the mistake of using non-dairy chocolate chips though, which made the whole thing incredibly sweet. Dark chocolate as it says in the recipe would have been perfect. Next time I will do that.
Thank you so much, I’m so so glad you enjoyed them! The cake is my favorite. I make it by itself too just to have something healthy to snack on because I love cake! lol. Xx
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What can I use beside baking soda and cornstarch? I can’t have corn products? Also, do you have to use the dates?
You can use arrowroot powder in place of the cornstarch.You can leave the baking soda out all together. You don’t have to use the dates but it also sweetens up the cake and gives it some moisture. Let me know how it turns out for you!!
Lovely recipe! However, in the printable directions you state that there are 2 ways to fill the cakes with the cream, but only explain one. 😉
I explain both ways. The other way is scooping out the center of the cake and spooning cream in the center. I also say it’s a little more messier that way as well. 👌🏻😊
Is it coconut milk in a can or whipped cream?
Coconut cream is made from full fat coconut milk which is usually in a can. Full fat coconut milk when left in the fridge overnight will solidify. When ready to use, you scoop out the cream and discard the water or save it to use for smoothies. 😊
Could you bake in muffin tins as cupcakes instead of as an 8″ cake? (Less waste, more Ding Dongs.) If so, how long should you bake them?
One, no cake gets left behind! lol Two, you can bake them in a muffin tin no problem for the same amount of time. Enjoy!!😊
What size can of coconut cream do you use? I was curious how many ounces.
It’s the standard size can of coconut cream which is about 13.5oz.😊
I used to eat dings dong in my lunch every single day! It was the highlight of my school day lol! This healthy version is making me drool with happiness! That cream!!!!
Bethany me too! I use to love them growing up. I’m so glad we can enjoy the vegan, more healthier version!! Xx What’s your IG handle?
I’m SOOOO making these!!!
Yes Julia, do it! XX