For those vegans who enjoy the memories of the Hostess Twinkie years and who want to have that creamy, sweet moistness again, this vegan Twinkies recipe may perk your spirits a little. In fact, since Twinkies weren’t really pure vegan treats to begin with, you might just be jumping for joy to have a vegan cake recipe that will be more suited to your family’s daily menu plan.
Whether you are a vegan, a vegetarian, or just like to change up recipes once in a while so you can serve healthy desserts to your kids and spouse, this homemade Twinkies recipe is a good one to keep on file.
Originally from the vegan recipe blog “Big City Vegan” and written for health conscious cooks, this is a fantastic option for those seeking healthy Twinkie recipes for their family.
A word of note before you begin: You will need a food processor for the vegan cream filling in this Twinkie cream filling recipe. If you don’t have a food processor, a blender with a similar function may work.
The point is to process the tofu in these vegan treats well enough that the cream filling is very smooth and mixed well enough that it is void of any tofu flavor.
Vegan Twinkies Recipe
The following recipe is adapted from http://www.bigcityvegan.com/blog/food-and-drink/vegan-twinkie-recipe and was brought to my attention by an old friend, Tammy Fleming, who is one of the best cooks and moms I have ever known.
Makes 24 small Twinkie cakes.
For the cakes:
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 6 Tbsp. organic light cane sugar
- 1 tsp. aluminium free baking powder
- 1 tsp. baking soda
- 1/3 cup expeller pressed canola oil
- 3/4 cup plus 2 Tbsp. dark amber maple syrup
- 3/4 cup vanilla rice milk
- 2 Tbsp. pure vanilla extract
- 2 1/2 tsp. apple cider vinegar
- Preheat oven to 350 degrees.
- Spray Twinkie pans, cream canoe pans, or lady finger pans with canola nonstick spray, and set aside.
- Place a whire mesh strainer over a medium bolw. Add the pastry flour, white flour, light cane sugar, baking powder, baking soda, and salt into the strainer.
- Tap the strainer against the palm of your hand to sift the ingredients into the bowl, and stir with a whisk to distribute the ingredients and add air.
- In a separate bowl, whisk the oil, maple syrup, soymilk or rice milk, vanilla extract, and vinegar until well blended.
- Pour the liquid mixture into the dry mixture, and stir with a whisk until the batter is smooth.
- Fill each cake cup until about 1/3 full, and bake for 16 to 17 minues or until the cakes are golden brown and a toothpick inserted comes out clean.
- Cool the cakes in the pan for 5 minutes; then run a knife between the cakes and the inside of the cake cups to loosen.
- Lift the cakes from the pan and then cool completely. Chill before filling.
For the cream filling:
- 7 ounces firm tofu, drained (after simmering in water for 5 minutes)
- 4 tsp. expeller pressed canola oil
- 2 Tbsp. dark amber maple syrup
- 3 Tbsp. raw light agave syrup
- 6 Tbsp. organic light cane sugar
- 3/4 tsp. very finely grated lemon zest
- 1/2 tsp. fine sea salt
- 4 tsp. pur vanilla extract
- 1/2 tsp. pure coconut extract
- 1/4 tsp. pure almond extract
- 1 1/2 ounces vegan white chocolate, melted
- 2 Tbsp. arrowroot dissolved in 6 Tbsp. soy creamer
- Crumble the drained tofu into a food processor and process for 1 minute.
- Add the oil and process another minute.
- Then add the rest of the ingredients except the arrowroot, and process 3 to 4 minutes or until the mixture is very smooth and creamy.
- Wipe the sides of the processor with a rubber spatula, and add any more optional sugar to desired sweetness and process to mix. Set aside.
- In its separate bowl, stir the dissolved arrowroot (which has been dissolving in water) to release the starch that has settled to the bottom.
- Pour arrowroot with water into a small saucepan and cook, whisking frequently over medium heat until the mixture reaches a full boil. It will be thick and gummy.
- Remove the saucepan from the stove; then add to the processed cream and pulse to incorporate.
- When mixed, process a little more until the cream is once again very smooth.
- Spoon the cream into a container. Cover and refrigerate for at least 2 hours. This allows the flavors to blend well and thicken a little.
To assemble the cakes:
With a pastry bag or cake decorating bag, poke 3 holes into the bottom flat part of the homemade Twinkies.
Fill the pastry or cake decorating bag with cooled filling, moving the tip around sideways a little to distribute cream filling throughout the cake.
Refrigerate the filled cakes in a covered container.
Serve at room temperature.
HINT: For something a little special or to satisfy a chocolate craving, you can place your Twinkie on a plate and drizzle a tiny bit of dairy free vegan chocolate syrup on top before serving.
Get the healthiest canola oil for your vegan recipes!
When purchasing canola oil, look for the words “unrefined” or expelled”. Those won’t have the chemicals that come from refined canola oil which is processed with tons of yucky chemicals.
Also make sure you purchase canola oil that is labeled as non-GMO. Many canola oil products are made with genetically modified organisms, reported by many to have many health risks.
Be safe, and stay healthy!
Here’s a good canola oil for your vegan baking needs!
Cake recipes like this may take a little more effort, but when you see the kids smiling as they eat their homemade Hostess Twinkies, and you know you’ve just made a healthy dessert recipe or healthy snack for them, the effort you put into these little homemade snack cakes will be worth it all.
If you are interested in checking our traditional homemade Twinkie recipe or a sugar free, gluten free, or low carb Twinkie recipe, go here: “Twinkie Recipes You Can Make at Home”, or check our other posts here at padoozles.com for a variety of foods, information, and insight for your family.