Once upon a time I made mini loaves of bread in a pan meant for vegan Twinkies, I thought ‘these look like a mini loaf pan, it will work out great!’. Not so much on the mini loaves, but as it turns out, the pan meant for Twinkies is perfect for just that, making vegan Twinkies! My boyfriend gave this pan and the decorating bottle for Christmas last year and I am just now getting around to using it. He has a tendency to note what I do and don’t have in our packed kitchen cabinets, so lucky for me, I always get something new to play with. This time around, it just took me 6 months to get around to using the pan for what it was intended for, but it was worth the wait. Usually, Swiss Cake Rolls were my go-to Hostess snack, but the sweet cake and whipped coconut cream filling in these kind of make me want to change my mind! Don’t be intimidated by the length of the recipe, it’s pretty simple once all the components are ready.
I was envisioning that I would need to do at least a few trail runs to get the cake portion of these just right, but the first time was a home run! The cake part of these is outta this world good and has me re-thinking my plans for this bridal shower cake, so I will be testing cake recipes in the next week at least a few more times. Who wants to come over and help me eat lots of vegan twinkies and binge on frosting?
I happened to have this handy bottle for filling the vegan Twinkies, but if you don’t have a bottle like this one, I think a regular piping bag fitted with a metal tip would work just fine. I found that more than 3 holes were needed to get the cake filled all the way and to achieve the Twinkie filling effect. When in doubt, just keep on filling! Also, if you don’t have a Twinkie cake pan, a mini loaf pan will do, but if you are interested in getting one, I have one similar to this one and it worked perfectly. I based my recipe off of Joy The Baker’s recipe and she also used a foil method to make makeshift Twinkie molds. I also imagine this can be make into one loaf and filled with the filling somehow, as well as baked in muffin tins and filled from the bottom. They wouldn’t be the same Twinkie shape, but would taste the same.
P.S If you want a great step by step recipe tutorial for making coconut whipped cream, Angela has the best one out there!
Adapted from Joy The Baker and coconut cream recipe from Oh She GlowsPrint
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons coconut oil
- 1/2 cup sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- For the coconut whipped cream:
- 1 can coconut milk (make sure to skim the solid part off and drain off the liquid coconut milk, full fat, refrigerated for at least 8 hours)
- 1/2 cup powdered sugar
- 1-2 teaspoons vanilla extract
- To make the cake:
- Preheat oven to 350 degrees F. Grease mini loaf pan or Twinkie pan and set aside.
- In a small bowl, whisk together the flour, baking powder, salt, and baking soda, set aside. In a large bowl, beat together the coconut oil, vanilla extract and granulated sugar with a hand mixer or stand mixer. Once ingredients are creamy and beaten together, add in the flour mixture, as well as the apple cider vinegar and almond milk. Beat until ingredients are smooth and combined.
- Pour the batter into each well of the pan, distributing evenly.
- Bake for 15-20 minutes, or until cake springs back with lightly touched or knife comes out clean when inserted into the middle of the cake. Set aside and allow to cool before filling.
- For the coconut whipped cream filling:
- In a large bowl, place the solid coconut milk that has been chilled, Make sure you are using just the solid part after the milk has been chilled (refer to the link to Angela’s tutorial for a step by step process). Whip the coconut milk solid with a hand mixer or stand mixer until it becomes fluffy and airy, add in the powdered sugar and vanilla extract, continue whipping until combined throughout.Store in the refrigerator until cakes are ready to be filled.
- To fill the Twinkie cakes:
- Once Twinkies are cooled, Place the coconut whipped cream in a squeeze bottle fitted with a tip or a pastry bag fitted with a metal tip. Fill the cakes from the bottom, making about 5 holes which go about 1/2 through the depth of each cake.
- Store in the refrigerator, yields 6 Twinkies.