Gluten-Free, Grain-Free, Dairy-Free Triple Chocolate Ding Dong anyone? Your chocolate loving taste buds are going to do cartwheels in your mouth when you bite into this tender, rich, chocolaty treat.
Are you as excited as I am? Say it with me, “Grain-Free Ding Dongs!” Yes! I love ding dongs and I haven’t had one since I was in Austin Texas last summer for the Gluten-Free Food Allergy Fest put on by Gluten-Free & More Magazine.
When I was in Austin, two of my gluten-free blogger friends, Cindy from Vegetarian Mamma, and Pam from I am Celiac asked me to go on an adventure with them.
They had heard a rumor that a local cafe (Wildwood Bakehouse) made gluten-free vegan ding dongs. I hadn’t had a ding dong since my early childhood and had to experience it for myself. Who would pass up a gluten-free ding dong?
We got our ding dongs to go and headed back to our hotel. The moment I entered my room I popped the container open. It smelled divine! I ate it in under two minutes flat. Not even joking. And since then, I’ve been dreaming of enjoying another one.
Last week was the Austin GFFAFest and I was sad that I couldn’t make it down this year. A couple of the bloggers stopped by Wildwood and posted photos of the ding dongs (and other yummy treats). I couldn’t resist the temptation to make them, so I ran to the kitchen (no seriously, I RAN) and looked through my cupboard to see if I had all the ingredients.
Luckily I had everything to start testing my idea for the recipe. My husband and I are trying to eat less grains, so I opted to modify my grain-free Double Chocolate Muffin recipe in order to use it for the ding dong cake.
I wanted it to be even fluffier than my fluffy muffins, so I omitted 1/4 cup of almond flour and they turned out PERFECT. The rest was simple: make a fluffy, creamy chocolaty filling and drench it in my favorite chocolate coating.
Both my girls and my husband loved them. Just to double check they were really that good, I sent them to a couple of neighbors houses for un-bias taste testing. All three families reported back saying they were, “Seriously amazing.”
Can I substitute honey for the maple syrup?
You can substitute maple syrup in this recipe for honey. The honey will change the flavor slightly, but the cocoa will keep the flavors balanced for the most part.
Doesn’t powdered sugar have cornstarch in it?
Traditionally, yes it does but there are several brands that don’t use cornstarch. Google powdered sugar without cornstarch and you will see a variety of current brands that offer that products. I’d list them for you here but they are always adding new ones and I don’t want you to miss out on anything.
How do I make these grain-free ding dongs nut-free?
You could use your favorite grain-free chocolate cupcake or muffin recipe or if you don’t need grain free you might like my gluten-free vegan chocolate cupcakes. The ding dong cake is just a dense muffin/cupcake cut in half.
Do you love grain-free recipes? You might like my Paleo Chocolate Chip Muffins or my Grain-Free Banana Everything Bars. Both are grain-free and use minimal ingredients. If you make these grain-free triple chocolate ding dongs please stop back by and let me know what you think. If you have a question please leave me a comment and I will get back to you.
For the ding dong cake:
- 2 cups almond flour (or almond meal)
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted and cooled (or oil of choice)
- 1/4 cup pure maple syrup
- 3 large eggs, room temperature
For the filling:
- 1/2 cup dairy-free butter, room temperature
- 1/2 cup palm shortening, room temperature
- 2 cups corn-starch free powdered sugar
- 1/4 cup unsweetened cocoa
For the topping:
- 1 cup gluten-free dairy-free chocolate chips
- 1/2 teaspoon palm shortening
- For the ding dong cake: Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool before cutting in half.
- For the filling: Cream dairy-free butter and shortening together until combined.
- Add in cocoa and 1 cup of powdered sugar. Beat until smooth.
- Add in remaining cup of powdered sugar and beat until smooth and combined
- For the topping: Melt chocolate chips and palm shortening in a small mixing bowl in the microwave for 1 minute. Remove from the microwave and let sit for 2-3 minutes to the let the heat transfer to the chocolate chips. Stir until smooth and all lumps are gone.
- Assembly: Cut each ding dong cake in half. Spoon one tablespoon full of filling into the center of the bottom half of the cake. Place the top half on top of the filling and lightly press down until the filling reaches the edge of the cake. Spoon one tablespoon of melted chocolate topping on the center of the cake and let it drip down the sides. If needed, use the back of your spoon to help move the chocolate to the edges.
- Allow the chocolate to cool and set before serving (or not, it’s your choice!)
- Store ding dongs in an airtight container at room temperature.
Serving Size:1 ding dong
Amount Per Serving: Calories: 548 Total Fat: 38g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 67mg Sodium: 180mg Carbohydrates: 49g Fiber: 4g Sugar: 23g Protein: 7g