Vegan Hostess Ding Dongs Recipes

VEGAN HOSTESS DING DONGS

Steps:

• Preheat your oven to 350F/180C
• Mix the plant milk & apple cider vinegar in a bowl and let sit. Also mix the vegan egg and let sit in a separate bowl
• Now mix all the dry ingredients in another bowl
• In another separate bowl, smash the bananas, mix in the maple syrup, vanilla & vegan egg
• Now mix the wet & dry ingredients together and mix including the milk/apple cider vinegar
• Line a spring form pan with parchment paper and pour your batter
• Bake for 30 minutes or until a toothpick comes out dry in the middle
• I used a cookie cutter thats circular to cut out my shapes, you should probably do the same!
• Mix everything together in a bowl and use a hand mixer until it all comes together
• Fill up a piping bag with your filling and use this to fill in the cakes
• After they have cooled a bit you can either test your luck and try filling them without drilling out the center with some sort of circular tool. I pulled out the centers with an apple core tool and filled them and then put the tops back on
• Once you have filled your cakes, put the tops back on and prepare your chocolate
• Melt any vegan chocolate and cover your cakes as you like. I got dirty with my hands and went to town. There really is no wrong way of doing this.
• Make sure to have a cooling rack with parchment paper underneath while the chocolate drips and sets
• Let them sit until the chocolate hardens and after that you can leave the cakes at room temperature and they should last a few days if they can even make it that long without being eaten!

HOMEMADE DING DONGS

Steps:

• Preheat your oven to 350 degrees. Grease a 9" round cake pan.
• In a medium bowl, whisk together the dry ingredients. Create a well in the middle and pour the wet ingredients in. Mix together with a wooden spoon until just combined.
• Pout into the cake pan and bake for 20-22 minutes or until the top of the cake springs back nicely when gently touched. Allow to cool for 5 minutes and then transfer to a wire rack to completely cool.
• Using a 2 /4" (58 mm) round biscuit cutter, slice through the cake until you have 8 circles cut out. You may use a smaller or bigger cutter, just keep in mind that the serving amount will change.
• Create a small hole in the bottom of each cake (do not puncture all the way up to the top and also reserve that piece of cake) and pipe nondairy whipped cream in. Place the cake piece back into the bottom and repeat for all rounds.
• Gently dip each cake round into the melted chocolate. Be careful as they are very fragile so make sure you are using a fork to hold the cake on the bottom as a means to easily lift up. Allow to set on a piece of wax paper and freeze for 20 minutes.