While this recipe has nothing in common with the sponge cake you might be familiar with, these pumpkin cakes are delicious all the same. If you don’t have a Twinkie pan, batter can be baked like a regular cupcake. Fill 12 greased muffin tins, using a number 16 disher to scoop batter evenly. Finished cakes will look more like Ding Dongs, but no one will complain when they taste this gluten free, vegan, and seasonally flavored treat.
Vegan Pumpkin Twinkies
Combine the dry ingredients in a mixing bowl:
1 1/2 cups gluten free flour
½ cup brown or raw sugar
1½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon xanthan gum
¼ teaspoon each ginger and nutmeg
¼ teaspoon salt
¼ teaspoon baking soda
Combine the wet ingredients, then add to large bowl:
3/4 cup pumpkin puree
½ cup milk
¼ cup oil
¼ cup apple cider or juice
1 tablespoon pure vanilla extract
1/2 teaspoon apple cider vinegar
Preheat oven to 350 degrees. Fill greased twinkie pan with batter, using a disher to scoop batter evenly. Bake for about 24 minutes, until tester inserted remains mostly clean. Let cakes cool for at least 10 minutes before removing from pan. Twinkies should be completely cool before filling with the buttercream, icing, or cream cheese of your choice. Yield: 8 pumpkin twinkies
- A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like the one from King Arthur Flour or use your favorite all-purpose mix. Get more info on gluten free flour blends here.
- Recipe can be doubled. Freeze extra snack cakes to enjoy anytime.
- Hemp milk is great for gluten free baking, but dairy milk can be used in this recipe as well.
- Melted butter can be used in place of oil.
- Make sure the oven is preheated. Baked goods tend to like that sort of thing.