Twinkies are kind of like donuts. There’s something about the shape that makes people want to eat them. It may sound silly to purchase a pan just for twinkies, so of course I did. No regrets.
Fun prank: make delicious looking iconic snack cakes and serve to test subjects. Wait until after the unsuspecting (and highly judgmental) eaters have raved about the cakes to let them know the twinkies were gluten free, vegan, and full of zucchini. Good times!
If you make these twinkies with a tapioca egg, the fudginess is even more pronounced. Make a tapioca egg by combining 3/4 teaspoon tapioca starch with 1/4 cup water then heating briefly. Don’t be chicken, try it! There’s more than one way to hatch an egg.
Either way, you can’t go wrong with these fresh from the garden cakes.
Unless you tell, snackers won't know that these twinkies are gluten free, vegan, and full of shredded zucchini. So good with a peanut butter filling that gets baked into the cakes. To avoid excess moisture, squeeze shredded zucchini in a towel before adding to twinkie batter.
- 2/3 cup powdered sugar
- 1/2 cup peanut butter (or another nut butter)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup gluten free flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon, optional
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon guar gum
- 1/2 cup milk (hemp or coconut)
- 1/3 cup applesauce, unsweetened
- 1/3 cup oil (olive or melted coconut)
- 1 egg (or tapioca gel egg equivalent)
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup shredded zucchini (squeezed to drain excess moisture)
- Magic Shell Glaze
- 2 teaspoons coconut oil
- 3 tablespoons mini chocolate chips
Filling - Combine powdered sugar, peanut butter, and vanilla. Divide mixture into 8 balls. Roll into logs about 2 inches long. Refrigerate (or freeze) filling while you mix cake.
Cake - In a medium mixing bowl blend: gluten free flour, sugar, cocoa, baking powder, cinnamon, salt, baking soda, and guar gum. In a large cup, combine: milk, applesauce, oil, egg or tapioca gel equivalent, vanilla extract, and vinegar.
Add liquid ingredients to dry ingredients and stir well. Fold in drained zucchini.
Preheat oven to 350 degrees. Grease twinkie molds and top of pan well. Fill with batter almost to the top. Place a peanut butter log on top of each and press down slightly to cover with batter. Bake for about 24 minutes at 350°, until springy but firm to the touch. Let twinkies cool slightly before removing from pan and transferring onto a cooling rack.
Magic Shell Glaze - In a microwave safe cup, melt coconut oil and chocolate chips. Stir until combined. Drizzle over cooled twinkies.
A sorghum flour blend works well for these cakes, but use whatever blend you have handy. Just be sure to grease the twinkie pan well. Even non-stick pans need that extra bit of attention.
Store extra twinkies frozen to enjoy as needed. I pulled the peanut butter filled cakes, shown above, from the freezer and let them thaw for a quick pic.
Still here? Today’s lunch on twitter celebrates the release of Joe Yonan’s new book, Eat Your Vegetables: Bold Recipes for the Single Cook. I’ve already taken a peek inside and LOVE it! Great concept and such gorgeous photos. Use the hashtag #LetsLunch or check back here to to see what’s cropped up.
Joe‘s Guaca-Chi at Joe Yonan
Cheryl’s Egg-Drop Broccoli in Ginger-Miso Gravy at A Tiger in the Kitchen
Grace‘s Vegetable Tempura at HapaMama
Jill‘s Fusilli with Corn Sauce at Eating My Words
Linda‘s Gateway Brussels Sprouts at Spicebox Travels
Lisa‘s Totally “Free” Veggie Soup at Monday Morning Cooking Club
Pat‘s Umami-Laden Green Beans at The Asian Grandmothers Cookbook
Vivian‘s Kangkong with Fu Yu at Vivian Pei
Annabelle‘s Farmer’s Market Gazpacho at Glass of Fancy
Eleanor’s Green Beans 2 Ways at Wok Star
This post is linked to Gluten Free Wednesdays.