Healthy Ring Ding Cakes. Devils food, cream-filled hand-held cakes. Remember these? But remember how you stopped eating them when you realized the ingredients were unpronounceable? Well, my husband has always loved these cakes and we may or may not have arguments at a grocery store over whether to buy the unhealthy artificial-ingredient version. (No!) So, a great solution occurred to us this week, maybe we should make them homemade. And as in “we”, I mean “me” of course. Hubby loves to help in most housematters except at cooking. But that’s okay, we all have our strengths – at least he is great at doing the dishes.😀
But I digress. The ring dings.
But I digress. The ring dings.
So, how could we work this out. Well, I already have a vegan chocolate cake recipe I use for chocolate vegan whoopie pies and have made three times now so I know it should work well for this and hold the circular cutout shape (or use you could use your own favorite chocolate cake recipe).
Add in a basic easy coconut whipped cream recipe for the filling and success!
We are now the happy owners of a batch of tidy delicious hand-held cakes made of cream-filled devils food and that are healthy and vegan and all things are good. Oh, and if you love this recipe, you might want to try my vegan zucchini chocolate cupcakes with fluffy vanilla white icing!
We are now the happy owners of a batch of tidy delicious hand-held cakes made of cream-filled devils food and that are healthy and vegan and all things are good. Oh, and if you love this recipe, you might want to try my vegan zucchini chocolate cupcakes with fluffy vanilla white icing!
INGREDIENTS
(Makes 6-8 cakes)
Vegan Devils food Cake
- 1 cup nut milk activated 10 min with 1 tsp apple cider vinegar
- 3/4 cup fruit puree (I blended a peeled sweet apple and banana)
- 1/2 cup cacao powder (I use this brand)
- 1/3 cup coconut oil, melted
- 1 cup flour (I use this brand)
- 1/2 cup coconut palm sugar (I use this brand)
- 1 tsp vanilla paste (I use this brand)
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch tsp salt
Whipped Coconut Cream Filling
- 1 14 ounce can coconut cream (I use this brand)
- 3 tbsp coconut sugar
- pinch of salt
Chocolate Dipping Sauce
- 1/3 cup cacao powder (I use this brand)
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup (Grade A, or Pure)
- 1/2 tsp vanilla paste (I use this brand)
- pinch of salt
METHOD
Vegan Devils food Cake
Preheat oven to 350 degrees F (180 C). Mix the dry ingredients in a small bowl, and then mix the wet ingredients in a larger bowl, and pour dry into wet. Use a mixer or stir by hand. Pour batter into a metal pan coated with coconut oil and dusted with flour. Bake for 20 minutes or until knife pulls clean.
Then let the cake cool. I mean for hours. Sorry for ye with little patience, but if you try to cut the circles, or worse fill them with cream too early, there will be a FAIL.
Preheat oven to 350 degrees F (180 C). Mix the dry ingredients in a small bowl, and then mix the wet ingredients in a larger bowl, and pour dry into wet. Use a mixer or stir by hand. Pour batter into a metal pan coated with coconut oil and dusted with flour. Bake for 20 minutes or until knife pulls clean.
Then let the cake cool. I mean for hours. Sorry for ye with little patience, but if you try to cut the circles, or worse fill them with cream too early, there will be a FAIL.
Actually specifically the circles won’t cut clean in warm cake; and the cream would melt if piped into a warm circle of cake. You with me? Good.
Once your cake is cool, use a 2 1/2 inch diameter cookie cutter or glass or jar lid to cut out as many circles as possible. I got 8 out of my square layer, though 1 had a bit of a side cut off. I chopped up the left-over cake chunks to add to smoothie bowls! Great side benefit of this recipe!
Piping Coconut Cream
While those slices sit and cool even more, make the coconut cream filling. Blend all ingredients, and if you do this early, refrigerate it, it is in fact easier to pipe once chilled. To do this, I inserted a writing baking tip into a plastic sandwich bag, cut off the bag corner, filled the bag with the cream, and piped gentle into the center top of each cake circle, or even into each side if you want a lot of cream in the center as we do!
Chocolate Dipping Sauce
Once filled, stir up the chocolate dipping sauce. A few notes on this: the coconut oil must be melted to use; we melt it by putting the entire jar in a pot of just boiled water. And please use pure maple syrup to be sure the chocolate doesn’t seize up.
Once it is mixed it up, you are ready to coat the cakes. Some people use two forks to dip the cakes, but I didn’t make enough sauce to make that deep enough, so I used a spoon to coat each one, and let them drain on a baking rack.
Word of warning, move fast after you mix up the chocolate coating because the coconut oil makes the sauce actually begin stiffening in the bowl as the coconut oil within cools. If that does happen, just zap it in the microwave but ONLY for a few seconds.
Once the cakes are coated with chocolate, you can freeze them a few minutes to speed up the chocolate-coating-set process but we didn’t even find it necessary – perhaps we were too impatient to eat them!(haha!).
Once set, they are ready to eat! Enjoy!
OPTIONAL SWAP FOR COCONUT CREAM:
One Instagramer asked for an alternative for the coconut cream. So here is a recipe to use cashew cream instead. It is has a more custard-y texture:
Blend until creamy 3/4 cup cashews (previously soaked at least 20 min in hot water or overnight in cold water in refrigerator), 1/2 cup water, 2 tablespoons maple syrup or 2 dates, and 1/2 tsp vanilla paste.
Piping Coconut Cream
While those slices sit and cool even more, make the coconut cream filling. Blend all ingredients, and if you do this early, refrigerate it, it is in fact easier to pipe once chilled. To do this, I inserted a writing baking tip into a plastic sandwich bag, cut off the bag corner, filled the bag with the cream, and piped gentle into the center top of each cake circle, or even into each side if you want a lot of cream in the center as we do!
Chocolate Dipping Sauce
Once filled, stir up the chocolate dipping sauce. A few notes on this: the coconut oil must be melted to use; we melt it by putting the entire jar in a pot of just boiled water. And please use pure maple syrup to be sure the chocolate doesn’t seize up.
Once it is mixed it up, you are ready to coat the cakes. Some people use two forks to dip the cakes, but I didn’t make enough sauce to make that deep enough, so I used a spoon to coat each one, and let them drain on a baking rack.
Word of warning, move fast after you mix up the chocolate coating because the coconut oil makes the sauce actually begin stiffening in the bowl as the coconut oil within cools. If that does happen, just zap it in the microwave but ONLY for a few seconds.
Once the cakes are coated with chocolate, you can freeze them a few minutes to speed up the chocolate-coating-set process but we didn’t even find it necessary – perhaps we were too impatient to eat them!(haha!).
Once set, they are ready to eat! Enjoy!
OPTIONAL SWAP FOR COCONUT CREAM:
One Instagramer asked for an alternative for the coconut cream. So here is a recipe to use cashew cream instead. It is has a more custard-y texture:
Blend until creamy 3/4 cup cashews (previously soaked at least 20 min in hot water or overnight in cold water in refrigerator), 1/2 cup water, 2 tablespoons maple syrup or 2 dates, and 1/2 tsp vanilla paste.
The Difference between Vanilla Extract, Vanilla Beans and Vanilla Paste Here is the scoop folks, Vanilla extract is least expensive, least potent, made with alcohol and most likely to find weak imitations. Vanilla beans are most expensive – about one scraped vanilla bean is equal to 3 tsp extract which is too much for most recipes so not that convenient or cost-effective. I love vanilla paste because it is essentially a jar of scraped out vanilla beans, so tasty and so fragrant and storably efficient. Not extremely inexpensive, but one refrigerated jar lasts a long time.
Comment here or tag me on Instagram if you make any of these recipes! And if you want to share, use the sharing tabs above and below the recipe! Thank you!
I’ve never tried ring ding cakes before, but hey sound amazing! Especially your healthified version 😀 Chocolate, cake, cream…what’s not to love!
Nadia! They are so much work but I couldn’t resist, it is so much fun to bite into chocolate cake and find secret cream! Dee xx
Haha Dee I mean as yours.
hahaha! Klara!
Aww Dee These look so so delicious 🙏🏻😍 I will make these yummy treats soon. Hopefully they Look as Great as yourself? Hugs Klara
Thank you lovely friend! I hope you do! Can’t wait to see, love Dee xx
Dee!!! These look incredible. I am going to make them! I think my boyfriend might fall in love!
Awww, Maria! That would be awesome, I bet he will! haha! Take care hun, Dee xx
Wow the cake part is already dense and so good, not sure I’ll add filling and dipping sauce. Tanks for the recipe!
Thank you for stopping by! So happy you love the cake! Dee xx.
Wow, wow, wow! Dee, they look so incredible. I would love to try them so badly right now. Amazing recipe too 🙂
Such a sweetie, Ela! Love your reaction! I will come by tomorrow and visit you; late night here, lots of insta-drama, haha! Hope you are well, Dee xx.
They look so good Dee, I really want to lick my screen right now!!!
We don’t have Ring Things over here, but I’m pinning this for sure, so hopefully I get to try them!!!
Awesome! Xxx
Anna, you are such a sweetie. These are fun to make even if you don’t have the unhealthy processed cakes in stores over there. Thanks for visiting! Will be popping by your blog today too! Dee xx.
Hi Debbie these look amazing! I’m confused as to how you pipe in the cream filling – do you make a hole in the middle? Did I miss something?
Hi Alex,
To push the cream into the cake, I make sure the cake circle is completely cooled, then I inserted a frosting tip (you can buy them in a grocery store in the cake decorating area or on Amazon, just search cake tip by wilton) into a plastic sandwich bag (or a formal frosting bag), cut off the bag corner, filled the bag with the cream, and pushed the tip gently into the center TOP of each cake circle. Then I squeezed the bag gently so the cream pushes into the center of the circle coming from the top. Is that more clear? We also pushed it in from the sides on some but that did seem to almost over fill them, still we had a lot of cream! haha! Hope that helps, thanks for visiting. Dee xx.
Yes thank you for explaining, I appreciate it. Can’t wait to make them!
You are welcome Alex! Dee xx.
My Grandma used to set these out for birthdays all the time, still does occasionally. 🙂 Will have to try and whip some of these up this year for her birthday! Looks so good! 🙂
Tara! So lovely, those Grandma traditions. Fun to put a healthy spin on them. Thank you for stopping by and congrats on your new blog. Going to visit finally! Dee xx.
Oh my goodness! This is a throwback to my childhood. I used to eat these all the time. I love your healthified version of this classic. So creative and I bet so delicious!
Thank you Nisha, and they are still in stores so I was tired of the grocery store battles (haha!), decided we needed a healthy option. They are actually fun, I love hand-held desserts! Thank you sweetie for popping by, so nice of you! Dee xx.
Can’t wait to make these!!! Thank you for sharing. Will keep you posted 💫
Thank you so much! I can’t wait to see what you make. Take care! Dee xx