After a long week of stress and obligations, there’s nothing quite like the comfort of indulging in a nostalgic treat. I never imagined that I could recreate those classic Ho Hos that populated my childhood, but with a contemporary twist—vegan and gluten-free! The moment I took my first bite of this delightful confection, memories of family gatherings and lazy Sunday afternoons came flooding back.
Picture this: light, decadent chocolate cake rolled around a creamy cashew vanilla filling, all wrapped in a rich layer of dark chocolate. Not only do these Vegan Gluten-Free Ho Hos hit the spot, but they also cater to diverse dietary preferences without sacrificing flavor. Plus, they’re surprisingly simple to prepare—perfect for impressing friends or treating yourself to something special.
Let’s dive into this delectable adventure that will transform your kitchen into a haven of homemade goodness!
Why love Vegan Gluten-Free Ho Hos?
Decadent Delight: These treats combine rich chocolate cake and creamy cashew filling for a blissful experience.
Diet-Friendly: They’re vegan and gluten-free, making them perfect for anyone seeking to enjoy indulgence without dietary constraints.
Simplicity: With basic ingredients and easy steps, even novice bakers can master this recipe.
Crowd-Pleaser: These Ho Hos are sure to impress friends and family, sparking nostalgia and joy with every bite.
Versatile: Perfect for parties, or as a comforting snack at home—this recipe is destined to become a favorite.
Meal Prep Magic: Prepare ahead and indulge later; they only get better after a few hours in the fridge!
Vegan Gluten-Free Ho Hos Ingredients
For the Cream Filling
• raw cashews – soak overnight for a creamy texture.
• coconut cream – adds rich flavor and enhances creaminess.
• maple syrup – natural sweetener to complement the flavors.
• melted coconut oil – helps to achieve a smooth consistency.
• vanilla extract – adds a warm, sweet aroma.
• lemon juice – brightens the filling and balances flavors.
• salt – enhances overall taste for a delicious experience.
For the Cake
• white rice flour – provides a light texture for a great base.
• brown rice flour – adds nuttiness and depth to the cake.
• tapioca starch – binds ingredients while keeping it gluten-free.
• coconut sugar – offers a subtle sweetness with a caramel hint.
• unsweetened cocoa powder – creates the rich chocolate flavor we crave.
• baking soda – helps the cake rise for a fluffier texture.
• baking powder – adds lightness to the final cake.
• xanthan gum – acts as a binder in gluten-free baking.
For the Chocolate Coating
• unsweetened almond milk – keeps the batter moist and fluffy.
• melted coconut oil – or other neutral oil for a glossy finish.
• applesauce – serves as an egg substitute, maintaining moisture.
• dark chocolate – go for 70%+ for a decadent layer of bliss.
• cocoa butter (optional) – thins the chocolate for easier dipping.
These Vegan Gluten-Free Ho Hos are not just a treat; they’re a nostalgic journey, easily made with wholesome ingredients that satisfy both your sweet tooth and your dietary needs!
How to Make Vegan Gluten-Free Ho Hos
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Blend the Filling: Combine all the ingredients for the vanilla cream filling in a blender. Blend on high speed for 30 seconds until smooth. Transfer to a bowl, cover, and refrigerate for at least 5 hours to thicken.
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Preheat the Oven: Set your oven to 350°F (180°C). Grease a 10×15-inch baking sheet and line it with parchment paper for easy removal later.
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Whisk Dry Ingredients: In a large mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, coconut sugar, cocoa powder, baking soda, baking powder, and xanthan gum until combined.
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Mix Wet Ingredients: Stir in the almond milk, melted coconut oil, maple syrup, and applesauce. Whisk until the batter is smooth and well blended.
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Spread the Batter: Pour the chocolate batter into the prepared baking sheet. Spread it evenly with a spatula to ensure uniform baking.
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Bake the Cake: Bake for 16 minutes or until a toothpick inserted in the center comes out clean. After baking, transfer the cake to a clean damp towel to prevent drying out.
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Cool and Cut: Allow the cake to cool for 10 minutes before cutting it into 12 square portions.
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Fill and Roll: Spread a thin layer of vanilla cashew cream onto each cake square. Carefully roll each square up tightly. Transfer the rolls to a baking sheet and refrigerate until set.
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Melt the Chocolate: Melt the dark chocolate using a double boiler or microwave, letting it cool slightly. For a thinner coating, you can add cocoa butter if desired.
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Dip the Rolls: Dip each cake roll into the melted chocolate, letting the excess drip off. Place them back on the parchment-lined baking sheet and repeat until all rolls are coated. Allow them to cool completely in the refrigerator.
Optional: Drizzle extra melted chocolate on top for a decorative touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Vegan Gluten-Free Ho Hos
Fridge: Store your Vegan Gluten-Free Ho Hos in an airtight container for up to 5 days. This keeps them fresh and ready for a sweet treat anytime.
Freezer: For longer storage, freeze the rolled Ho Hos in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag, where they can be kept for up to 3 months.
Thawing: To enjoy straight from the freezer, allow the rolls to thaw in the fridge overnight for a silky filling, or set them at room temperature for about 30 minutes.
Reheating: If you prefer a warm dessert, gently heat them in the microwave for about 10-15 seconds. Be careful not to overheat, as this could soften the chocolate coating.
Vegan Gluten-Free Ho Hos Variations
Feel free to get creative with these variations, transforming each bite into a delightful new experience!
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Nut-Free: Swap raw cashews for silken tofu blended until smooth for a nut-free cream filling. This creates a great texture while keeping it light.
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Chocolate Cake: Use cocoa powder to replace a portion of the rice flour for an extra chocolatey cake. The deeper flavor will make your Ho Hos even more decadent!
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Maple Syrup Alternatives: Use agave nectar or honey (if not strictly vegan) instead of maple syrup to sweeten the cream and cake without sacrificing taste.
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Flavor Infusion: Add a teaspoon of espresso powder to the chocolate batter for a rich coffee undertone. It amplifies the chocolate flavor wonderfully!
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Fruit Twist: Incorporate 1/4 cup of fresh berries or pureed fruit into the cream filling for a fruity burst. This can add a refreshing contrast to the rich chocolate.
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Spicy Kick: Sprinkle a pinch of cayenne pepper or cinnamon into the cake batter. This small addition can create exciting depth and heat in each bite.
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Dairy-Free Chocolate Swap: Use carob chips instead of dark chocolate for an entirely different flavor profile that’s still vegan and delicious.
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Raw Version: For a healthier twist, prepare raw Ho Hos by using a dehydrator for the cake before filling. It retains nutrients while still being scrumptious.
These options not only adapt to various preferences but also spark joy and creativity in your kitchen!
Expert Tips for Vegan Gluten-Free Ho Hos
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Soak Cashews Well: Ensure you soak the raw cashews overnight; this softens them for a smooth cream filling without chunks.
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Avoid Overmixing: When combining wet and dry ingredients, mix just until well combined. Overmixing can lead to a denser cake instead of a light texture.
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Cool Properly: Transfer the baked cake to a damp towel right after baking to prevent it from drying out. This keeps it moist for rolling.
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Use Quality Chocolate: Choose high-quality dark chocolate (70%+) for dipping to enhance the overall flavor of your Vegan Gluten-Free Ho Hos.
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Chill Before Serving: After assembling, refrigerating the rolls allows the chocolate to set and the filling to firm up, making them easier to slice and enjoy.
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Experiment with Sweeteners: Don’t hesitate to adjust the sweetness by varying the amount of maple syrup or coconut sugar based on your taste preferences.
What to Serve with Vegan Gluten-Free Ho Hos?
Creating a complete meal around these delightful treats can elevate your dining experience to new heights.
- Creamy Cashew Dip: This luscious dip mirrors the filling, bringing a nutty richness that’s perfect for accompanying your Ho Hos.
- Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing burst of flavor and a touch of acidity that balances the sweetness.
- Coconut Whipped Cream: Light and airy, this topping enhances the dessert’s indulgence, providing an irresistible contrast to the chocolatey goodness.
- Mint Tea: The herbal notes of mint tea create a soothing backdrop, cleansing the palate while harmonizing with the dessert’s sweetness.
- Almond Milk Latte: A warm latte paired with the Ho Hos makes for a comforting treat, perfect for a cozy afternoon.
- Chocolate Dipped Fruit: Extend the chocolate theme with fruit like bananas or apples dipped in dark chocolate, offering a fun and healthy side.
- Chia Seed Pudding: A light, nutritious pudding can balance the richness of the Ho Hos, grounding the meal with wholesome fiber and flavor.
- Coconut Macaroons: These chewy treats echo the tropical flavor, making them a delightful side that’s both sweet and satisfying.
- Homemade Nut Milk: Pairing with homemade almond or cashew milk enhances the overall experience, providing a creamy complement to each bite.
- Lemon Sorbet: A refreshing sorbet can cleanse the palate beautifully, offering a zesty contrast to the rich, chocolate rolls.
Make Ahead Options
These Vegan Gluten-Free Ho Hos are perfect for meal prep enthusiasts looking to save time on busy days! You can prepare the vanilla cream filling up to 24 hours in advance; just store it in the refrigerator, tightly covered, to maintain its creamy texture. The chocolate cake can also be baked and cooled up to 3 days ahead—simply keep it wrapped in plastic wrap at room temperature. When you’re ready to assemble, spread the chilled filling on the cake squares, roll them up, and dip them into melted dark chocolate. This way, you’ll achieve just as delicious results with minimal effort, making your indulgent treat accessible anytime!
Vegan Gluten-Free Ho Hos Recipe FAQs
How should I select the cashews for the filling?
Absolutely! Choose raw, unsalted cashews for this recipe. Look for nuts that are whole and have a creamy color without dark spots or blemishes, as these can indicate spoilage. Soaking them overnight is crucial for achieving that smooth, velvety cream filling!
How should I store my Vegan Gluten-Free Ho Hos?
Store your delicious Vegan Gluten-Free Ho Hos in an airtight container in the refrigerator for up to 5 days. This keeps them fresh and ensures you can enjoy them at a moment’s notice. I often place a piece of parchment paper between layers to maintain their shape!
Can I freeze Vegan Gluten-Free Ho Hos?
Yes, you can! To freeze, place the rolled Ho Hos in a single layer on a baking sheet until they are firm, then transfer them to a freezer-safe bag. They can be kept frozen for up to 3 months. Just remember to label the bag with the date for future reference!
What should I do if my cake turns out too dry?
Very! If your cake is too dry, it could be due to overbaking or not properly transferring it to a damp towel afterward. In the future, ensure to bake only until a toothpick comes out clean. If you encounter dry Ho Hos, try glazing them with a little extra melted chocolate or a drizzle of coconut cream to restore moisture.
Are there any dietary considerations before making this recipe?
For anyone with nut allergies, this recipe is not suitable since it uses cashews and almond milk. For gluten-free variations, double-check labels on all your flours to ensure no cross-contamination occurs. If you’re making these treats for animals, please be cautious, as chocolate is not safe for pets!
Irresistible Vegan Gluten-Free Ho Hos You’ll Crave Daily
Ingredients
Equipment
Method
- Combine all the ingredients for the vanilla cream filling in a blender. Blend on high speed for 30 seconds until smooth. Transfer to a bowl, cover, and refrigerate for at least 5 hours to thicken.
- Soak raw cashews overnight for a creamy texture.
- Preheat the oven to 350°F (180°C). Grease a 10×15-inch baking sheet and line it with parchment paper for easy removal later.
- In a large mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, coconut sugar, cocoa powder, baking soda, baking powder, and xanthan gum until combined.
- Stir in the almond milk, melted coconut oil, maple syrup, and applesauce. Whisk until the batter is smooth and well blended.
- Pour the chocolate batter into the prepared baking sheet. Spread it evenly with a spatula to ensure uniform baking.
- Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a clean damp towel to prevent drying out.
- Allow the cake to cool for 10 minutes before cutting it into 12 square portions.
- Spread a thin layer of vanilla cashew cream onto each cake square. Carefully roll each square up tightly. Transfer the rolls to a baking sheet and refrigerate until set.
- Melt the dark chocolate using a double boiler or microwave, letting it cool slightly. You can add cocoa butter for a thinner coating if desired.
- Dip each cake roll into the melted chocolate, letting the excess drip off. Place them back on the parchment-lined baking sheet and repeat until all rolls are coated. Allow them to cool completely in the refrigerator.
- Optional: Drizzle extra melted chocolate on top for a decorative touch!
