These gluten-free vegan Ho-Hos are adorable and delicious! Also they are pretty easy to make!
These are my version of a recipe from Full Of Plants.
My kids and I all adore these – they have become a real favorite around here! They get eaten very quickly!
Ho-Hos - gluten-free, vegan, cute and yummy!
Chocolate Cake Roll
- 6 tablespoons gluten-free flour You can use any gluten free flour here. I use 2 tablespoons each of: teff flour, quinoa flour, and garbanzo flour. If you are not gluten-free, you should be able to use regular flour here too.
- 1/3 cup tapioca starch If you are not gluten-free, you should be able to use regular flour here, instead.
- 1/3 cup coconut sugar regular sugar should work too
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 1/12 teaspoon cream of tartar I measure this by using a 1/4 teaspoon measuring spoon and filling it about one third full
- 1/2 + 1/8 teaspoon xanthan gum or guar gum Only if you are making gluten-free Ho-Hos and your flour mix doesn't already include it
- 1/2 cup + 1 tablespoon water
- 2 tablespoons canola oil or other neutral-tasting oil
- 2 tablespoons maple syrup
- 1 tablespoon apple sauce Tip: You can freeze extra applesauce with 1 tablespoon in each space in a silicone ice cube tray, then once they are frozen, transfer the applesauce cubes to a container in the freezer. Then defrost one cube each time you make this recipe!
Cashew Cream Filling
- 1/2 cup cashews
- 1/4 cup water
- 1 large date Pit removed!
- 1/2 teaspoon vanilla extract
- 1 cup + 1-2 tablespoons dark (bittersweet) chocolate chips
- Preheat oven to 350 degrees.
- Prepare your baking sheet. I use a handy 10 x 11 inch silicone baking tray - https://amzn.to/3BuQFpF - which doesn't need any special preparation. You can also use a 10x15 inch baking sheet with parchment paper on it.
- Put the dry ingredients from the Chocolate Cake Roll into a small mixing bowl, and stir. (Stirring the dry ingredients prevents the flour from clumping together.)
- Add the rest of the Chocolate Cake Roll ingredients, Stir until well mixed.
- Spread the batter as evenly as possible into the baking pan.
- Bake for 15 minutes.
- While the cake bakes, place all of the ingredients for the Cashew Cream Filling in a small blender jar. Blend for as long as it takes to get a smooth, creamy, spreadable mixture.
- When the cake is finished baking, let it cool for 5 minutes, then cut it into 12 squares. Kitchen scissors work well for this, or you can use a knife or other sharp implement. Work quickly, while the cake is still flexible.
- Still working quickly, one at a time, spread about 1 tablespoon of filling in a thin layer on top of a square of cake, then roll it up. Prop it somewhere that holds it rolled up -- I like to put them inside small plastic containers, tucked up against the edges to help prevent unrolling.
- Once all the Ho-Hos are filled, put the chocolate for the Chocolate Coating into a microwaveable container and microwave for 30-60 seconds at a time, then stir. Repeat until the chocolate is melted and at about body temperature.
- Spread chocolate on the sides of each roll, leaving the ends uncovered. (I leave the rolls in their container and just spread chocolate on the parts that I can reach, but if you are detail-oriented you can spread chocolate on all of the sides.)
- Refrigerate until cool. Then serve!