Skip to Content

Ding Dong Cake – THE BEST Gluten Free Chocolate Cake!

I found this fab-looking Ding Dong Cake recipe on Chocolate, Chocolate and More and knew that I had to try making it gluten free. We had some family over this past weekend so I decided to use the extra company as an excuse to whip up a large and decadent cake. 

It. Was. Amazing.

IMG_5998

Rich chocolate cake, Light, smooth, creamy filling topped with a decadent chocolate ganache.

We may or may not have shared a slice before dinner. Don’t tell 🙂

And despite the beauty of it and the number of steps, gluten free ding dong cake really isn’t too difficult to make. If you’ve never made a cake from scratch, I’d recommend starting with something a little more basic but in reality, you could probably pull this off and wow all your friends. 

Enough talking though, go MAKE THIS CAKE!

  

Gluten Free Ding Dong Cake

Gluten Free Ding Dong Cake

Yield: 12 serving
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 3 hours 25 minutes

This gluten free ding dong cake is a decadent, beautiful addition to any spread! It is a tender gluten free chocolate cake that is sure to wow all your guests and while it takes a little longer to make, it is very easy and well worth the effort!

Ingredients

FOR THE CAKE:

  • 3 oz semi-sweet baking chocolate (original recipe says you could use chocolate chips)
  • 1 1/2 cups hot water or brewed coffee
  • 3 large eggs, room temp
  • 3/4 cup neutral oil (like avocado vegetable, or canola)
  • 1 1/2 cups buttermilk
  • 1/2 Tablespoon vanilla
  • 2 1/2 cups high quality gluten free flour (add 1 1/4 tsp xanthan gum if flour doesn't have any)
  • 1 1/2 cups cocoa powder
  • 2 1/2 cups sugar
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

FOR THE FILLING:

  • 1/4 cup high quality gluten free flour (See notes)
  • 1 cup milk (I do not recommend non or low fat)
  • 1 teaspoon vanilla
  • 1 cup butter (I used real, salted, butter)
  • 1 cup granulated sugar

FOR THE GANACHE:

  • 1 (12 oz) bag semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 Tablespoon butter

Instructions

  1. Lightly spray two 9" round cake pans with cooking spray. Use your pans to trace two 9" circles on parchment paper and cut them out. Place inside your cake pans. This will make removing your cakes a lot easier!
  2. Preheat oven to 325º F.
  3. Chop chocolate into pieces the size of chocolate chips and put into a medium bowl.
  4. Pour hot water over chocolate and let sit 2 minutes, chocolate should be completely melted.
  5. Stir until all melted chocolate is incorporated into the water. Set aside.
  6. In bowl of stand mixer (if you don't have one, just use your regular bowl and hand mixer), Whip eggs with whisk attachment about 3 minutes until frothy.
  7. Add canola oil, buttermilk, and vanilla and mix briefly to combine.
  8. Add flour, cocoa powder, sugar, xanthan gum (if needed) baking soda, baking powder, and salt and mix on medium speed using paddle attachment for 3 minutes.
  9. Add chocolate mixture and mix until smooth.
  10. Divide batter evenly between the two pans, about 2/3 full.
  11. Bake cake for 30-40 minutes, just until a toothpick inserted in the center comes out clean.
  12. Let cake cool for 20 minutes in the pan before inverting onto cooling racks. Peel the parchment paper off the cakes and let cool completely.

TO MAKE THE FILLING:

Measure 1/4 cup gluten free flour into a medium saucepan.

Gradually add milk, whisking as you go, until mixture is smooth.

Heat over medium-low heat, stirring constantly, until mixture is thick like a roux. After about five minutes It should be like a really thick, sticky pudding. Add vanilla.

Scrape mixture into a bowl, cover with plastic wrap, and refrigerate until cool.

Meanwhile, in bowl of stand mixer beat butter and granulated sugar with whisk attachment about 8 minutes until smooth and very fluffy. Add milk/flour mixture and whisk another 5 minutes on high, scraping sides often, until it is no longer grainy. It should be creamy and fairly light.

Slice the mounded top off the cakes, so they are flat. and place one on a rack over a wax paper or foil-lined cookie sheet.

Spread filling evenly over this cake, and top with the other cake. Press down gently.

MAKE THE GANACHE:

Put chocolate chips in a medium bowl.

Heat cream and butter over medium heat just until boiling. Be careful not to scorch.

Pour cream over chocolate chips and let sit for a few minutes.

Stir together until mixture resembles a thick chocolate sauce.

Slowly pour ganache right over your cake. It will spread over the cake as you pour, but you may have to smooth it out a little with a spatula so the ganache runs down the sides.

Cool in the fridge until the ganache is set. This cake is best if you let it sit in the fridge overnight.

When ganache is set, you can remove the cake to a serving platter, slice and serve.

Store leftovers (if there are any!) in the fridge.

Notes

Flour matters! I have tested this recipe using GF Jules and Better Batter. Both of these options work well for the cake and the filling. I do not recommend using a bean-based flour blend for this recipe.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 742Total Fat: 44gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 115mgSodium: 573mgCarbohydrates: 82gFiber: 2gSugar: 62gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kaylen Anthony

Friday 8th of May 2020

There is something not right about this recipe. I double checked the ingredient list three times because the batter didn’t look right. The cake was very light brown and really watery. I baked it longer than the recommended time in the recipe, checking every 2 minutes after the first timer went off, and it never set properly. The cake looked like a gingerbread cake and did not taste chocolatey at all. Perhaps the recipe lists the wrong amount of chocolate? We had to throw the cakes away. Luckily, I was preparing for a bday party a day ahead and still have tomorrow to make a different recipe. I don’t mean to be rude, but don’t waste your ingredients. Very disappointing.

thereislifeafterwheat@gmail.com

Saturday 9th of May 2020

Kaylen I am so sorry! Somehow the cocoa powder was left out of the recipe, I just added it back in.

KT

Wednesday 8th of April 2020

Maybe you have to be a professional to make this. Every bit of this recipe was a complete disaster for me. Complete waste of time and ingredients.

thereislifeafterwheat@gmail.com

Thursday 9th of April 2020

I'm so sorry it didn't work KT! Success can definitely depend on the flour you use, what kind of flour did you try?

Amanda

Wednesday 20th of March 2019

Who doesn't love ding dongs?!! I always ate the filling first! I would be one happy camper with a big slice of this.

Myndi

Thursday 13th of September 2018

If using cornstarch instead of the jules flour for the filling would the ratios be the same?

thereislifeafterwheat@gmail.com

Tuesday 18th of September 2018

Yes, they should be the same. A few times when substituting cornstarch I have had to add a little extra to get the right texture, so just watch the consistency. -Celeste

Vanessa

Sunday 3rd of January 2016

Just reading the recipe and have noticed that after setting aside the chocolate it seems to be omitted from the recipe. Please can you change this? Orherwise a fabulous cake - am making it for a wedding cake.

LifeAfterWheat

Monday 4th of January 2016

Thanks for pointing that out Vanessa, I’ve added that step to the recipe. You add the chocolate along with the buttermilk, oil, and vanilla. Enjoy!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe