These gluten-free vegan Ho-Hos are fairly easy and quick to make, and they are delicious!
Prep Time1 hourhr
Total Time1 hourhr
Course: Dessert, Snack
Cuisine: American
Servings: 12
Ingredients
Chocolate Cake Roll
6tablespoonsgluten-free flourYou 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.
1/3cuptapioca starchIf you are not gluten-free, you should be able to use regular flour here, instead.
1/3cupcoconut sugarregular sugar should work too
2tablespoonscocoa powder
3/4teaspoonbaking soda
1/12teaspooncream of tartarI measure this by using a 1/4 teaspoon measuring spoon and filling it about one third full
1/2 + 1/8teaspoonxanthan gum or guar gumOnly if you are making gluten-free Ho-Hos and your flour mix doesn't already include it
1/2cup+ 1 tablespoon water
2tablespoonscanola oilor other neutral-tasting oil
2tablespoonsmaple syrup
1tablespoon apple sauceTip: 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
1/2cupcashews
1/4cupwater
1large datePit removed!
1/2teaspoonvanilla extract
Chocolate Coating
1cup+ 1-2 tablespoons dark (bittersweet) chocolate chips
Instructions
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.)