Gluten-Free, Grain-Free Triple Chocolate Ding Dongs

• Gluten free

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1 cup Chocolate, gluten-free dairy-free
  • 1/2 cup Cocoa, unsweetened
  • 2 cups Corn-starch free powdered sugar
  • 1/2 cup Palm shortening
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/2 cup Butter, dairy-free

Found on glutenfreepalate.com

Description

Ingredients

• 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
• 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 ( I like GF Gigis recipe )
• 1/4 cup unsweetened cocoa
• For the topping:
• 1 cup gluten-free dairy-free chocolate (I use Enjoy Life Foods )
• 1/2 teaspoon palm shortening

Directions

• 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. Enjoy!