Homemade Copycat Gluten-Free Vegan Hostess Twinkies (Allergy-Free)
A healthier and allergy-free recipe for the iconic cream-filled golden snack cake. Homemade Copycat Gluten-Free Vegan Hostess Twinkies! These sweet little sponge cakes are easy to make, kid-friendly, sugar-free, and won't last forever! They're a great dessert or nostalgic lunchbox treat!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 1x
- Category: Dessert, Snack
- Cuisine: American
Ingredients
Scale
- Yellow Cake:
- 2 Cups Gluten-Free All-Purpose Flour
- 3/4 Cup Granulated Erythritol (or preferred granulated sweetener)
- 1 Prepared Bob's Red Mill Egg Replacement
- 1 1/4 Tsp Baking Powder
- 1/2 Tsp Turmeric
- 3/4 Cup Unsweetened Non-Dairy Milk
- 1 TB Neutral Oil
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- Cream Filling:
- 1 1/4 Cup Powdered Erythritol (or preferred powdered sweetener)
- 1 Stick Vegan/Soy-Free Butter (I use MELT)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all dry cake ingredients (up to the non-dairy milk) and whisk together.
- Now add in the liquid ingredients and mix well to combine and form a smooth cake batter.
- Grease a 12-cavity Twinkie pan and fill each mold 3/4 full with your cake batter.
- Bake the cakes in the preheated oven for 15 minutes. Remove and let cool in the Twinkie pan for 5 minutes before removing and transferring the cakes to a wire rack to cool completely.
- To prepare the cream filling, mix together the powdered sweetener, softened butter stick, and vanilla.
- Fill a pastry gun with the cream filling and use the long filling tip to fill the flat bottoms of the cooled Twinkies in three, spaced out, spot.
Nutrition
- Serving Size: 1