Skip to Main Content
Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way.

Vegan Ho Hos Take Over the World

Written by Amy Snyder | August 14, 2007

I am on a mission to spread joy around the world by resurrecting classic childhood desserts that we once feared were dead to us. I’m imagining a world where swimming pools are filled with vegan Twinkies, Ding Dongs, and Ho Hos. Guilt-free isn’t exactly the phrase that comes to mind when thinking about swimming in pools full of desserts, but at least there’s no cruelty involved.

Last weekend, I put my plan into action when I saw how badly my boyfriend wanted a vegan Ho Ho. They were mentioned every third sentence as he reminisced about how he would have them every day after school. The oh-so-subtle hint was noted.

Assembling the little cakes required a little bit of care, but it was worth the effort. I ended up reducing the amount of creamer used in the filling so that it would be a little thicker. I also refrigerated the squares for several hours before covering them with chocolate sauce, to avoid turning them into a gooey mess. After eating two in the course of about a minute, my boyfriend said they tasted just like the Ho Hos he remembers.

Based upon his reaction to the Ho Hos, I think my plan just might work. Now on to those vegan Twinkies…

Vegan Ho Hos  

For the Cake:
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
Tbsp. oil or melted margarine
1 cup cold water

  • Preheat the oven to 350°F.
  • Using a fork, combine the flour, sugar, cocoa powder, and baking soda in a large bowl.
  • Stir in the vanilla extract, vinegar, and oil or margarine.
  • Add the water and mix well.
  • Line a baking sheet that has edges with parchment paper. Pour the batter in and spread smooth.
  • Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool.

For the Cream Filling:
3/4 cup sugar
1/2 cup margarine, at room temperature
2/3 cup shortening
1/2 cup plus
1 Tbsp. nondairy creamer (try Silk brand)
2 tsp. vanilla extract

  • Using a mixer, whip together all the ingredients until creamy.

To Assemble:
4 cups vegan chocolate chips

  • Cut the cake in half widthwise. Spread a layer of the cream filling on one side and place the unfrosted layer on top. Cut into 1-inch-by-4-inch strips.
  • Heat the chocolate chips in the microwave for 20 seconds and stir. Repeat until mostly melted, then stir until completely melted. Pour over the cakes and let harden.

Makes 2 dozen cakes

Related Posts

Commenting is closed.

Connect With PETA