If you’ve ever craved the nostalgia of chocolatey childhood treats but found yourself steering clear of gluten and dairy, let me introduce you to the delightful world of Vegan Gluten-Free Ho Hos. This recipe was born out of a moment when I wished I could indulge in something sweet without the heaviness of traditional snacks. The first bite of these decadent rolls is an invitation to experience a velvety cashew cream wrapped in a light, fluffy chocolate cake, then coated in rich dark chocolate.
Picture this: the satisfying crunch as your teeth sink into a perfectly dipped roll and the way the flavors meld together – it’s a match made in dessert heaven. Trust me, whether you’re a busy chef looking for a crowd-pleasing treat or someone simply tired of fast food desserts, these Ho Hos will not only satisfy your sweet tooth but also impress anyone lucky enough to share them with you. Embrace the joy of homemade treats with this easy, yet exceptionally indulgent recipe!
Why are these Gluten-Free Ho Hos irresistible?
Indulgent Flavor: The rich chocolate and creamy cashew filling create a decadent treat that feels truly luxurious.
Healthy Twist: Made with wholesome ingredients like coconut cream and maple syrup, these Ho Hos are a delightful guilt-free option for dessert lovers.
Perfect for All: Whether you’re vegan, gluten-free, or just looking for a delicious dessert, everyone will adore these treats.
Quick Prep: With a total time of just over six hours (which includes chilling), you’ll have a fabulous dessert ready to impress with minimal effort.
Versatile Treat: Perfect for parties or a cozy night in, these gluten-free delights are sure to become a favorite whenever a sweet craving strikes!
Gluten-Free Ho Hos Ingredients
For the Filling
• Raw cashews – soak overnight for a creamy texture.
• Coconut cream – from full-fat coconut milk, adds richness.
• Maple syrup – a natural sweetener that complements the flavors.
• Melted coconut oil – helps achieve a moist filling; substitutes like avocado oil work too.
• Vanilla extract – enhances the sweetness and adds depth.
• Lemon juice – a splash brightens the flavors beautifully.
• Salt – balances the sweetness and elevates flavors.
For the Cake
• White rice flour – creates a light base; can substitute with almond flour.
• Brown rice flour – improves texture and adds a nutty taste.
• Tapioca starch – provides chewiness; can replace with arrowroot starch.
• Coconut sugar – promotes moisture and a subtle caramel flavor.
• Cocoa powder – use unsweetened for a rich chocolate taste.
• Baking soda – helps the cake rise; essential for texture.
• Baking powder – boosts leavening alongside baking soda.
• Xanthan gum – gives the cake chewiness; omit if using a gluten-free blend.
For the Chocolate Coating
• Dark chocolate – aim for 70%+ for rich flavor; dairy-free options available.
• Cocoa butter (optional) – melts to create a thinner, smoother coating.
For the Additional Liquid
• Unsweetened almond milk – keeps the batter moist; any plant-based milk works.
• Applesauce – adds sweetness and moisture while reducing fat.
These Gluten-Free Ho Hos are crafted with care to ensure every bite is as satisfying as it is delicious!
How to Make Gluten-Free Ho Hos
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Blend the Filling: Combine all filling ingredients in a blender. Blend on high for 30 seconds until smooth. Transfer to a bowl, cover, and chill in the refrigerator for at least 5 hours to firm up.
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Prepare the Oven: Preheat your oven to 350°F (180°C). Lightly grease a 10×15-inch baking sheet, then line it with parchment paper for easy cleanup.
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Mix the Dry Ingredients: In a large bowl, whisk together white rice flour, brown rice flour, tapioca starch, coconut sugar, cocoa powder, baking soda, baking powder, and xanthan gum. This combination creates a delightful cake base.
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Incorporate Wet Ingredients: Stir in the almond milk, melted coconut oil, maple syrup, and applesauce. Whisk everything together until smooth and well combined; the batter should be thick but pourable.
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Spread the Batter: Pour the chocolate batter into the prepared baking sheet, using a spatula to spread it evenly into the corners. Smooth out the top for a beautiful finish.
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Bake the Cake: Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. The cake should be slightly springy to the touch, signaling it’s ready.
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Cool the Cake: Transfer the cake to a clean damp towel to prevent it from drying out. Let it cool for 10 minutes before cutting into 12 squares.
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Fill and Roll: Spread about 2 tbsp of the chilled vanilla cashew cream on each cake square. Roll each square tightly, ensuring the filling stays intact.
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Chill the Rolls: Place the rolls on a baking sheet and refrigerate while you prepare the chocolate coating. This helps them set beautifully.
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Melt the Chocolate: Melt the dark chocolate over a double boiler or in the microwave. If desired, add cocoa butter to achieve a thinner consistency for dipping.
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Dip the Rolls: Using a fork, dip each cake roll into the melted chocolate, ensuring to coat both ends and the top. Place them on a parchment-lined sheet to set.
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Let Cool: Allow the coated Ho Hos to cool completely before placing them in the refrigerator. This helps the chocolate firm up nicely.
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Store Properly: Wrap each Ho Ho individually and store them in the refrigerator for up to 4 days for the best texture and flavor.
Optional: Drizzle with extra melted chocolate for a decorative touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Gluten-Free Ho Hos are perfect for busy cooks who want to savor homemade goodness without the last-minute rush! You can prepare the cashew filling and refrigerate it for up to 24 hours in advance, allowing the flavors to meld beautifully. The chocolate cake can also be baked a day ahead; just be sure to cool it completely and wrap it in a clean, damp towel to prevent drying. When you’re ready to serve, simply fill and roll the cakes with the chilled cashew cream, dip them in melted chocolate, and chill them again for an hour for the perfect coating. This way, you’ll have an indulgent and impressive treat ready whenever those sweet cravings hit!
What to Serve with Gluten-Free Ho Hos?
Imagine indulging in a decadent dessert, complemented by delightful sides that create a heavenly experience!
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Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a burst of freshness that contrasts beautifully with the rich chocolate.
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Dairy-Free Ice Cream: A scoop of creamy coconut or almond-based ice cream serves as a luxurious companion, enhancing the indulgence of your dessert.
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Chopped Nuts: Toasted almonds or pecans bring a delightful crunch, offering a nutty flavor that pairs perfectly with the smoothness of the chocolate rolls.
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Coconut Whipped Cream: Light and airy, this topping adds a tropical twist and a touch of sweetness that complements the Ho Hos splendidly.
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Mint Tea: A warm cup of mint tea refreshes the palate between bites, balancing the deep chocolate flavors and offering a serene finish.
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Vegan Chocolate Sauce: Drizzle some extra chocolate sauce on top for an added layer of decadence that chocolate lovers will appreciate immensely.
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Fruit Salad: A vibrant fruit salad provides a refreshing contrast of flavors and textures, making every bite feel light and satisfying.
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Sparkling Water with Lemon: A bubbly, citrus-infused drink cleanses the palate, enhancing the flavors and making each bite of your gluten-free treat more enjoyable.
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Dark Chocolate Coffee: Pair your Ho Hos with a rich cup of coffee infused with dark chocolate notes for a delightful end to an indulgent dessert experience.
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Matcha Latte: The earthiness of a matcha latte adds an intriguing option, balancing sweet and savory flavors while giving a gentle energy boost.
Expert Tips for Gluten-Free Ho Hos
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Perfect Cream Filling: Ensure your cashews are soaked overnight for a smooth and creamy texture. A common mistake is skipping this step, which can lead to a grainy filling.
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Moist Cake: Use melted coconut oil for the cake batter. This not only adds moisture but also enhances flavor. Forgetting this can result in a dry cake.
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Proper Baking: Don’t overbake! The cake should be slightly springy and a toothpick must come out clean. Overbaking could make your Ho Hos tough.
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Chilling Time: Allow the filling to chill for at least 5 hours; this helps it firm up properly when spread on the cake, preventing it from spilling out.
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Chocolate Tips: Use high-quality dark chocolate (70%+) for dipping to achieve a richer taste. Avoid low-quality chocolate, as it can affect the overall flavor.
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Storage Notice: These Gluten-Free Ho Hos can be stored individually wrapped for up to 4 days. The longer they’re left, the staler they will get, so enjoy them fresh!
How to Store and Freeze Gluten-Free Ho Hos
Fridge: Store your Gluten-Free Ho Hos in the refrigerator for up to 4 days, wrapped individually to maintain freshness and avoid drying out.
Freezer: For longer storage, place the rolls in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating: If you’d like to enjoy them slightly warm, let them sit at room temperature for about 10 minutes or gently reheat in the microwave for 10-15 seconds.
Serving Tips: For the best texture, serve chilled after removing from the fridge following a short time at room temperature to soften the chocolate coating.
Gluten-Free Ho Hos Variations
Explore the exciting ways to customize these delightful treats! Each variation adds its own unique twist that you’ll simply adore.
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Nut-Free: Substitute raw cashews with sunflower seeds for a creamy filling that’s safe for nut allergies while keeping the flavor intact.
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Sweetener Swap: Use agave nectar or date syrup instead of maple syrup for a different sweetness that enhances the cake’s richness.
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Chocolate Lovers: For an extra indulgent experience, fold in mini vegan chocolate chips into the cake batter before baking.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to the chocolate batter for a surprising flavor twist that tingles the taste buds.
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Berry Bliss: Spread a layer of berry jam over the vanilla cashew cream filling for a burst of fruity flavor that perfectly complements the chocolate.
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Minty Fresh: Incorporate a few drops of peppermint extract into the filling for a refreshing minty flavor that’ll make these Ho Hos feel like a dessert from a candy shop.
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Coconut Twist: Replace the almond milk with coconut milk for an even creamier texture and a boost of tropical vibes in every bite.
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Caramel Drizzle: Drizzle vegan caramel sauce over the chocolate coating before it sets for a sweet finish that takes these Ho Hos over the top!
Vegan Gluten-Free Ho Hos Recipe FAQs
What kind of cashews should I use for the filling?
Absolutely! You should use raw cashews soaked overnight. This soaking process allows them to become creamy once blended, creating a smooth and delicious filling. Avoid roasted or salted varieties, as these can alter the flavor and texture.
How long can I store Vegan Gluten-Free Ho Hos?
You can store your Gluten-Free Ho Hos in the refrigerator for up to 4 days. Make sure to wrap each Ho Ho individually to maintain their freshness and prevent them from drying out. They’re best enjoyed fresh, but they will still be tasty for a few days!
Can I freeze the Vegan Gluten-Free Ho Hos?
Very! For longer storage, place your Ho Hos in an airtight container or a heavy-duty freezer bag and freeze them for up to 2 months. To enjoy them later, simply thaw them in the refrigerator overnight. If you’d like to heat them up slightly, let them sit at room temperature for about 10 minutes before serving.
What should I do if my chocolate coating isn’t smooth?
If your chocolate coating isn’t smooth, it could be due to overheating. If using a microwave, melt the chocolate in short bursts of 15-20 seconds, stirring in between. Alternatively, ensure that you’re using high-quality dark chocolate, as lower quality can seize up or become grainy. If using cocoa butter, ensure it melts fully before combining for a smoother consistency.
Are there any common allergens in this recipe?
Definitely! This recipe is gluten-free and vegan, but it does contain nuts (cashews) and coconut. If you have allergies to these ingredients, consider substitutions like sunflower seed butter for the filling and non-coconut plant-based milk, like oat or almond milk. Always check labels for any hidden allergens in packaged ingredients.
Can I make these Ho Hos nut-free?
Yes, you can! To make them nut-free, substitute the cashew filling with a sunflower seed butter or tahini. Blend it with a bit of coconut cream to maintain creaminess, and ensure you check that your chocolate is also nut-free. These alternatives will keep the Ho Hos delicious while accommodating nut allergies!
Decadent Gluten-Free Ho Hos You Can Make at Home
Ingredients
Equipment
Method
- Blend all filling ingredients in a blender for 30 seconds until smooth. Transfer to a bowl, cover, and chill for at least 5 hours.
- Preheat your oven to 350°F (180°C). Grease a 10×15-inch baking sheet and line with parchment paper.
- In a large bowl, whisk together white rice flour, brown rice flour, tapioca starch, coconut sugar, cocoa powder, baking soda, baking powder, and xanthan gum.
- Stir in almond milk, melted coconut oil, maple syrup, and applesauce. Whisk until smooth.
- Pour the batter into the prepared baking sheet, smoothing it into the corners.
- Bake for 16 minutes until a toothpick inserted comes out clean. Cool in a damp towel for 10 minutes.
- Spread about 2 tbsp of the chilled cashew cream on each cake square and roll tightly.
- Refrigerate the rolls while preparing the chocolate coating.
- Melt dark chocolate over a double boiler or in the microwave, optionally adding cocoa butter.
- Dip each roll into the melted chocolate, coating both ends and top, then let set on parchment.
- Allow to cool completely before refrigerating to firm up the chocolate.
- Wrap each roll individually and store in the refrigerator for up to 4 days.