Ello, Folks! I hope that you are having a wonderful week? My husband loves Ding Dongs, but when it comes to myself, I need a gluten-free version, and honestly, I love making things myself at home. Today I wanted to share a fabulous Gluten-Free Ding Dongs Recipe that is easy to create and fun to eat.

I know that these will become a favorite in your home as they have in ours, well in our camper. Since I have been blogging from my camper since the house fire you don’t know how much I really miss my kitchen. I have so many ideas I want to share with you but I am limited, which stinks. Any-who, let me show you how easy these are to create. As with most recipes these are perfect for parties and entertaining.

Table of Contents

How To Make Gluten-Free Ding Dongs

This recipe is made in three parts. The cake, filling, and the shell. When it comest to the cake itself I like to whip up a simple batter. In a large bowl, whisk together the eggs and buttermilk until combined. Add the oil and vanilla and whisk to combine everything.

Next you will want to add the flour, cocoa powder, baking soda, sugar, and salt. Whisk until smooth. Pour hot water into batter 1/3 a cup at a time, mixing between each addition.

Pour batter into pan and evenly spread across the pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool on the pan for 10 minutes, then flip the cake over onto a larger pan lined with parchment paper to cool completely.

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When the cakes are cool, use a 2.5-inch biscuit or cookie cutter to cut 15 round cakes. Place the cakes on a flat surface.

Using a small spoon, scoop the center out of 10 cakes, being careful to leave a thin layer of cake along the bottom.

Using a serrated knife, cut the remaining five cakes in half lengthwise to serve as toppers for each cake.

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Filling For The Gluten-Free Ding Dongs

Make the cake first and next you will want to make the filling. Combine butter, marshmallow crème, powdered sugar, and vanilla in a medium bowl. Beat until smooth and fluffy.

Place filling in a piping bag and pipe into center of each cake. Top each cake with a thin slice of cake and press to secure.

The Perfect Shell

Chop chocolate into small chunks and place in a heat-safe bowl. Place heavy cream and sugar in a small saucepan.

Heat over medium heat until it begins to boil.Pour boiling cream over chocolate and stir until all the chocolate is melted and all ingredients are combined.

Place each cake on the end of a metal spatula or pie server. Pour the chocolate sauce over the top of the cake and place the cake on a flat surface to set. Continue the process until all 10 cakes are coated.

This might look like a lot of work but everything is really simple to do and the end Ding Dongs are totally amazing! Below you will find a printable recipe and I do hope that you save this one because it is so yummy.

Gluten Free Ding Dong

YIELD: 10

PREP TIME1 hour

COOK TIME35 minutes

TOTAL TIME1 hour 35 minutes

Ingredients

Ingredients for the Cakes:
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups gluten free baking flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sugar
1 teaspoon salt
1 cup hot water
Ingredients for the Filling:
½ cup butter, room temperature
1 7-ounce container marshmallow crème
1 cup powdered sugar
1 teaspoon vanilla
Ingredients for the Shell:
6 ounces high quality chocolate
½ cup heavy cream
4 tablespoons sugar

Instructions

Instructions for the Cakes:
•Preheat oven to 325 degrees and prepare a 10X16 pan by lining with parchment paper and spraying the pan and paper with cooking spray.
•In a large bowl, whisk together the eggs and buttermilk until combined. Add the oil and vanilla and whisk to combine.
•Add flour, cocoa powder, baking soda, sugar, and salt. Whisk until smooth.
•Pour hot water into batter 1/3 a cup at a time, mixing between each addition.
•Pour batter into pan and evenly spread across the pan.
•Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
•Allow to cool on the pan for 10 minutes, then flip the cake over onto a larger pan lined with parchment paper to cool completely.
•When the cakes are cool, use a 2.5-inch biscuit or cookie cutter to cut 15 round cakes. Place the cakes on a flat surface.
•Using a small spoon, scoop the center out of 10 cakes, being careful to leave a thin layer of cake long the bottom. Using a serrated knife, cut the remaining five cakes in half lengthwise to serve as toppers for each cake.
Instructions for the Filling:
•Combine butter, marshmallow crème, powdered sugar, and vanilla in a medium bowl. Beat until smooth and fluffy.
•Place filling in a piping bag and pipe into center of each cake.
•Top each cake with a thin slice of cake and press to secure.
Instructions for the Shell:
•Chop chocolate into small chunks and place in a heat-safe bowl.
•Place heavy cream and sugar in a small saucepan. Heat over medium heat until it begins to boil.
•Pour boiling cream over chocolate and stir until all the chocolate is melted and all ingredients are combined.
•Place each cake on the end of a metal spatula or pie server. Pour the chocolate sauce over the top of the cake and place the cake on a flat surface to set. Continue the process until all 10 cakes are coated.