Homemade Ding Dongs! {gluten free/vegan/nut free}

It's serious time. This is hands down one of the greatest things I've ever made gluten free/vegan or otherwise. Oh my giddy aunt. I die. Goodness gracious me. Seriously, I've gone to cake heaven. Make these now. No excuses. I bow to the Homemade Diva and her pregnancy cravings that made this happen. I didn't change and wouldn't change a thing!

Here's what you need: 

- 1 cup gf flour (I used King Arthur)

- 1/4 cup cocoa powder

-3/4 tsp baking powder

- 3/4 tsp baking soda

- a pinch of salt

- 1 1/2 tbsp cornstarch

- 1/4 melted coconut oil

- 1/4 cup applesauce

- 1/2 cup coconut milk (or other non dairy milk)

-1/4 cup maple syrup 

- 2 tsp vanilla

- 1/2 cup dates + 1/4 cup of water (blended together)

- 1 can full fat coconut milk (or cream)- refrigerated over night

- 1tbsp of sugar (or other sweetener)

- 3.5 oz of dark chocolate

-1/8th cups coconut oil

Here we go! 

First get out a blender or food processor and blend together the dates and water. Set aside. Mix together dry ingredients and give it a whisk. Mix together the wet ingredients in a separate bowl. Combine wet and dry, until just combined. 

The Homemade Diva cut circles out of a sheet cake. I wanted to cut out this step and the 'wasted' pieces so I used a mini bunt pan. Whatever you're using, grease and flour (but with cocoa powder) the pan. Bake at 350 for 20-25 minutes. 

While this is baking you can whip up the cream for the filling. Open your can of coconut milk/ cream (I love the trader joe's one! It's almost all cream). When you open it, it will look like the photo below. Scoop out the coconut cream. You don't want the milk. It will ruin your cream. I bent a spoon but it was worth it. Whip the cream in a stand mixer or with a hand mixer. You can sweeten this however you'd like. I added 1 tbsp of white sugar. It will end up the consistency of a very thick whip cream. 

When your cakes are cooled, you're ready to put this all together! Melt the chocolate and coconut oil together. The coconut oil is necessary to get that thin soft shell. Put this in a dip-able bowl. 

Once that's all set, fill a piping bag with your coconut cream. I used a long skinny tip. Next time I'll use a shorter one. Insert the metal tip into a cake and give the bag a good squeeze. Don't push it in too far or cream will come out of the bottom. If it does happen, just dip both ends in chocolate :)

Once the cake is filled, dip it in the chocolate. I just dipped them in the bowl and set them up to dry (in a cool place).  I put a cookie sheet under my cooling rack to catch any extra chocolate. 

 I had a little extra batter so I made some minis!! 

Now gorge yourself! 

Gloriousness!!!!