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ByAmanda CarlisleUpdated on
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These will change your life! This Gluten Free Chocolate Twinkie #recipe is all kinds of amazing wrapped into a homemade snack cake!
So it has been a little over 6 years since my son has eaten gluten. Food allergies can make it hard to fit in when you are a kid. Especially when you see everyone around you enjoying snack cakes, cupcakes, special treats in their lunchboxes. Like any good mama, I try to find recipes for similar treats that he can have.
I am not going to lie. There are a lot of gluten free substitutes that taste HORRIBLE. Do you know how disappointing it is to spend more the $5 for a small package of cakes to have them taste like sawdust? I am truly embarrassed to say how many times that has happened to us.
Well, 6 years it has taken me. I have sorted through recipes. Tried…failed…..and tried again. I have finally found the holy grail of gluten-free desserts. HELLO Gluten Free Chocolate Twinkie. I am sharing this recipe in hopes it helps someone else find a little bit of joy. I have pieced together a few recipes that I have found to work over the years to make these AMAZING Gluten Free snack cakes. They can also be made dairy free!
You will need a twinkie pan to get these the right shape. I got this twinkie pan off of Amazon. Whip up the chocolate cake recipe below (My favorite gluten-free cake recipe) and fill the twinkie pans 2/3 full. Pop them in the oven at 350 for about 20 minutes.
Sorry, my pictures aren’t as good as usual. Apparently, a small child got a hold of my camera and played with all of my settings. (HAD NO CLUE). So I am just snapping away with a smudged lens, unfocused camera. Fun times.
While the cakes are baking, whip up the filling. It is super simple. I dare you not to take a taste…you know….quality control.
Now once the cakes cool comes my favorite part. Filling the twinkies with cream. You can do this one of two ways. You can get one of these fancy tips for your piping bag (or in my house Ziploc) and insert it into the cake to fill. OR….use a chopstick to make holes and then just use a Ziploc with the tip cut off to fill. Either way works. The piping tip does make it easier.
Your Twinkies can be done at this point, or you can go over the top like me and add ganache. Because who doesn’t love a little more chocolate? Simple spoon the ganache over the twinkies. Or just jump right in and dunk those suckers into the bowl. Place them on a cooling rack over a pan for the excess to drip off.
You want the ganache to set up. IF you are in a hurry like me, a quick pop in the fridge will speed that up.
I had some extra icing in the fridge. I gave them a little squiggle on top for good measure. 😉 PS. This recipe makes about 18 Gluten Free Chocolate Twinkie cakes. You can totally freeze these. I pop them in the lunch box frozen and they are good to go by lunch.
Gluten Free Chocolate Twinkie
Print Recipe
Prep Time:30 minutes mins
Cook Time:25 minutes mins
Total Time:55 minutes mins
Ingredients
Cake
- 1 1/2 cups gluten-free flour mix
- 1/2 cup cocoa
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3/4 teaspoon guar gum or xanthan gum
- 5 tablespoons cooking oil or coconut oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract gluten free
- 1 egg
- 1 cup water
Filling
- 2 teaspoons hot water
- ¼ teaspoon salt
- 7 oz marshmallow creme (about 2 cups)
- ½ cup vegetable shortening
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Chocolate Ganache
- 12 oz Semi Sweet Chocolate Chips
- 3/4 cup Milk
- 1 tbsp coconut oil butter, or margarine
Instructions
Cake
Preheat oven to 350 degrees F. Mix all dry ingredients in a bowl.
Add all liquid ingredients and mix well.
Bake in a greased and floured twinkie pan for 20 minutes or until toothpick inserted in the center comes out clean.
Allow to cool completely.
Filling
In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.
Ganache
In a small saucepan over low heat, combine the milk, coconut oil, and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm.
Assembly
After Cakes have cooled completely use a clean chop stick, pencil, etc to make 3 holes in the bottom of the twinkie. Carefully pipe the filling into each hole with a pastry bag, or ziploc with a small hole in the end.
Spoon the Chocolate Ganache over each twinkie. All the ganache to set. (Works quickly in the fridge) Decorate the top with optional icing swirls.Dairy Free
Use Ghirardelli Semi Sweet Chocolate Chips, and your choice of milk substitute for the ganache, or leave it off entirely.Tip
These freeze well!
Servings: 18
Author: Amanda Carlisle
