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Chocolate Twinkies with Peppermint Filling

gluten free chocolate twinkies recipe

The mint leaf garnish lends a touch of gravitas, don’t you think?

I had no intention of posting another twinkie recipe this year. But there’s something about the pan itself that practically begs to be filled. I’ve baked hotdog buns in the twinkie pan, and they’re just fine. But we all know that iconic snack cakes, especially chocolate ones, make baking more fun.

If you’re feeling festive, add a magic shell topping. Melt 2 teaspoons of coconut oil with 3 tablespoons of chocolate chips. Add 1/4 teaspoon peppermint oil and stir until combined. Drizzle over chilled twinkies for a magical glaze.

Going to a dinner party? Take a batch of twinkies. Could there be a better hostess gift?

Chocolate Twinkies with Peppermint Filling


24 minutes

8 chocolate peppermint twinkies

Delicious and moist chocolate cakes with a peppermint cream cheese filling. Baked in a twinkie pan, this gluten free recipe is easily adapted to dairy free and/or vegan needs.


  • Filling
  • 4 ounces cream cheese, softened (or dairy free sub)
  • 1/4 cup powdered sugar
  • 1 tablespoon cream (or coconut milk)
  • 1/4 teaspoon peppermint oil
  • 1/4 teaspoon pure vanilla extract
  • Cake
  • 3/4 cup gluten free flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon guar gum
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk (or soured coconut or hemp milk)
  • 1/2 cup applesauce
  • 1/3 cup coconut oil, melted
  • 1 egg, beaten (or tapioca gel egg equivalent)
  • 1 tablespoon pure vanilla extract


Filling - Combine cream cheese, powdered sugar, cream, peppermint, and vanilla. Refrigerate (or freeze) filling while you mix cake.

Cake - In a medium bowl blend: gluten free flour, sugar, cocoa, baking powder, guar, salt, and baking soda. In a large cup, combine: milk, applesauce, oil, egg (or sub), and vanilla extract.

Add liquid ingredients to dry ingredients and stir well.

Preheat oven to 350 degrees. Grease twinkie molds (even non-stick) and top of pan well. Fill greased twinkie pan about half full with chocolate batter. Divide cream cheese mixture evenly among twinkies. Top with remaining chocolate batter.

Bake for about 24 minutes, until springy but firm to the touch. Let twinkies cool slightly before removing from pan and transferring onto a cooling rack.



A combination of gluten free flours usually gives the best result.  I used 1/2 cup black sorghum flour and 1/4 cup tapioca flour.  Here’s more info on gluten free flour blends.

No buttermilk? Sour hemp, coconut, or dairy milk by pouring 1 teaspoon of apple cider vinegar into a measuring cup and adding milk to measure 1/2 cup.  Stir and let sit for about 10 minutes.

Recipe can be doubled. Freeze extra twinkies to enjoy later as needed.

Make sure the oven is preheated. Twinkies like that sort of thing.

drizzled gluten free twinkies


  1. “Mint leaf garnish for a touch of gravitas” Love it 😉 These look delish!

  2. I am making these for Valentine’s Day and I won’t be making them gluten free. I would assume the substitution of white flour would be one to one with the gluten free flour? Thanks for your help. I then will be making them gluten free for a friends birthday party too!

    • Oh wow. I don’t know of anyone who’s made this recipe with wheat flour. This is just a guess, but I think you could sub all-purpose for the gf flour. You might want to slightly decrease the applesauce (to say, 1/3 cup) and of course, leave the guar gum out. The batter should look similar to that of a gluten cake, but perhaps a little runnier. Hope that helps. Please let me know how your twinkies turn out!


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