Chocolate Hostess Twinkies Recipe

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.


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
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.

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