Friday, February 8, 2013

Gluten Free Ding Dongs for Valentines Day!

Valentine's Day means making sweet treats for people you love. These heart shaped vegan snack cakes are just what you need to win over that special someone. Gluten, soy and nut free to boot they are suitable for practically every diet out there! Nothing says love like homemade ding dongs.
While looking at this recipe you will notice only 1 teaspoon of a non-traditional ingredient, xantham gum. While the amount is small, the priority is large. Xantham gum is often seen in gluten free breads and baking along with Guar Gum. Both are used as binders and are added to ensure that your baked goods don't crumble and fall apart at the slightest touch. Adding any more than necessary can quickly result in a really gummy, almost stringy texture. Thankfully my experiment with this recipe worked great the first time and I used exactly the amount I needed to keep this cake together without compromising the texture.

more valentine's day treats
Pink Lemonade Pound Cake
Apricot & Salt Chocolate Tart
Curry Truffles
Red Velvet Cake

Moist chocolate snack cakes filled with fluffy coconut whipped cream and coated in a smooth chocolate shell.

Gluten Free Ding Dongs
8-10 ding dongs or 1-12" cake
1 3/4 cup almond milk
1/4 cup melted coconut or canola oil
2 tbl apple cider vinegar
2 tsp vanilla extract
1 1/2 cup organic cane sugar
2 cups gluten free all-purpose baking flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp xantham gum
3/4 tsp baking powder
1/2 tsp salt

Preheat the oven to 350. Line and grease a 12" rectangular baking dish.
Combine the milk, oil, vinegar and vanilla in a bowl. Add the sugar and whisk to combine.
Add the flour, cocoa powder, baking soda, xantham gum, baking powder and salt. Whisk into a smooth batter and pour into the baking dish.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once cool, stamp out hearts or circles with a cookie cutter. Pipe the middle with coconut cream then pour the chocolate glaze over the tops.

Whipped Cream
1-15oz can coconut milk, lid removed and chilled overnight or at least 6 hours
3 tbl organic powdered sugar
1 tsp vanilla extract

Scoop out the fat layer that has formed on top and combine in a bowl with the sugar and vanilla. Leave the coconut water in the can and discard.
Whip the cream for 3-5 minutes until fluffy with medium peaks.

Chocolate Glaze
10 oz semi sweet chocolate chips
2 tbl coconut oil

Combine the chips and oil and melted slowly over a water bath or 30 seconds at a time in the microwave. Once melted, pour over the snack cakes and sit at room temperature to set or chill.

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