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Organic Vegan Twinkie Recipe

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The best of all the homemade Twinkie recipes we tried, these organic vegan twinkie cakes will knock even the most conventional meat-eater's socks off.

As you might remember from our Great Twinkie Taste Off, the following recipe comes from this review which was too provocative to ignore.  As the winner of the challenge, these Twinkie cakes have earned their own complete Instructable.

It's no small undertaking, but the resulting cakes are so delightful, you won't begrudge a moment of effort, and your friends will be begging you for more.


 
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Step 1: Necessities

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This is no small list of ingredients.  I, for one, had never used arrowroot before, and had to search three different stores for it before I realized I was searching in the entirely wrong section all along.  (check in spices)


Cake:

* 1 cup whole wheat pastry flour
* 1 cup unbleached white flour
* 6 tablespoons light organic cane sugar
* 1 teaspoon aluminum-free baking powder
* 1 teaspoon baking soda
* ½ teaspoon fine sea salt
* 1/3 cup expeller pressed canola oil
* ¾ cup plus 2 tablespoons maple syrup, Grade A, dark amber
* ¾ cup vanilla soymilk or rice milk
* 2 tablespoons pure vanilla extract
* 2 1/2 teaspoons apple cider vinegar


Filling:

* 7 ounces firm tofu, drained (simmer in water for 5 minutes)
* 4 teaspoons expeller pressed canola oil
* 2 tablespoons maple syrup, Grade A amber
* 3 tablespoons raw light agave syrup
* 6 tablespoons light organic cane sugar
* 3/4 teaspoon very finely grated lemon zest
* 1/2 teaspoon fine sea salt
* 4 teaspoons pure vanilla extract
* ½ teaspoon pure coconut extract
* 1/4 teaspoon pure almond extract
* 1 1/2 ounces of vegan white chocolate melted
* 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer


You will need a food processor.

Step 2: Make tiny Twinkie-shaped molds

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The trick for making a Twinkie mold is quite simple, and easy to get the hang of. Don't waste your money on fancy Twinkie making kits (which I understand do exist). And if you're making Twinkies for the legions, I recommend making the half-sized molds that I used. In fact, just do it that way. You don't need to be eating that much Twinkie! Then you can have two.

Cut a bunch of 9" sheets of aluminum foil (enough to suit the recipe you're using).
Fold each piece of aluminum foil in half twice.
Wrap the folded foil around a small spice bottle to create a mold.
Leave the top of the mold open for pouring in the batter.

Repeat.

Preheat the oven to 325oF (160oC)

Spray the molds with non-stick cook spray.

Arrange on a cookie sheet or in a shallow pan.

Step 3: To make the cake

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Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, sugar, baking powder, baking soda, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.

Whisk the oil, maple syrup, soymilk, vanilla, and vinegar in a separate bowl until well blended. Pour into the dry mixture and stir with a whisk until the batter is smooth.

Step 4: Bake those cakes

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Preheat the oven to 325oF (160C)

Spray the molds with non-stick cook spray.

Divide batter evenly among the molds, and bake until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.

Remove from the oven and let cool for 5 minutes; then remove from the forms by peeling away the foil.  Cool completely on racks.

Once cakes are cool, flip each over, and with a straw or a skewer make two holes on the bottom of the cake (three for full sized Twinkies).   The point of this is to dig out some space for the filling to be injected later.

Step 5: Make the filling

While the cakes are baking, make the filling.

Tofu based creams must be pureed until absolutely smooth and creamy. If properly made, there will be absolutely no taste of tofu.

Make sure you've prepped the ingredients as stated in the list:

Simmer the tofu in a pot of water for 5 minutes.

Dissolve the arrowroot in the soy creamer.


Crumble the tofu into a food processor and process for 1 minute.

Add the oil and process 1 minute.

Add the rest of the ingredients except the arrowroot (which is now mixed with the soy creamer), and process 3 to 4 minutes, until the mixture is very smooth and creamy.

Stop the processor a few times and clean the sides of the bowl with a rubber spatula.

Stir the dissolved arrowroot to release any starch that has settled to the bottom.

Pour the arrowroot mixture into a small saucepan and cook, whisking frequently over medium heat until the mixture reaches a full boil.  It will be very thick and gummy. Immediately remove the saucepan from the stove.

Add the thickened arrowroot to the rest of the filling ingredients and pulse to incorporate.

Process until the filling is smooth.

Spoon the filling into a container.

Cover and refrigerate for 2 hours or longer to allow the flavors to blend.

Step 6: Pipe in the Filling

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Scoop filling into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).

Place the tip into one of the holes you made on the bottom of the twinkie, and squeeze some filling into into until full. Like super full.  Fuller than you think they should be - these cakes can hold a surprising amount of filling!  Repeat with remaining holes.

Now they're ready to serve.   Enjoy your organic vegan treats and be sure to share the love.


Leftovers can be stored and chilled in an airtight container.
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So, TheChemiker, you have no idea what you're talking about. You keep making these very aggressive assertions, but you offer nothing specific with which to back up your arguments. I keep answering because I'm afraid that folks may find your simplistic statements alluring - I wish I could just walk into any supermarket and choose the cheapest produce that looks good, but I know too much about how these things are farmed. Not only don't I want chemical residues in my food, but I don't support the environmental costs of their production, nor the subsidy system that rewards huge agricultural corporations over smaller farmers.
I'd also love to know what kinds of schooling you have had in this area. Personally, on top of many years of private research and networking, I just got my BA and in its pursuit have taken classes in Food, Agriculture, Environment, Development, Sociology, Nutrition, General Biology, General Chemistry and Organic Chemistry.
bettbee zenser5 years ago
Thanks, Zenser. Amazing, isn't it?
Baby Doll5 years ago
YAY! I'm excited to try this =]=] Thanks for adding it!
I am kinda at a loss here. I have always seen Vegan as a more healthy way of living. And I have always seen the best part of a Twinkie as being the "not so good for you" part of it. I feel like this could tear the space time continuum. But for this, I am willing to risk it.
We vegans can be fatasses, too! You can't deny me twinkies! And chocolate cake! And soymilkshakes! Just hold the beef. ;D
And the milk, cheese, cream, honey, etc.
And casein, gelatin, lactic acid, wool... There's a lot of label reading.
LOL, my mother won't go shopping with me anymore. She goes nuts when I start reading labels . . .
NOOOOO, beef is king!
Oh thank you for this recipe. I was astonished last week that somebody had brought in a large box of Twinkies for the 2nd grade snack, now my vegetarian daughter wont' stop talking about Twinkies. ugh.
Really? That is awful. I do not envy you the task of raising a vegetarian child in this oh-so-not vegetarian society.
Jayefuu5 years ago
I've never had a Twinkie. Never seen them anywhere in England.
scoochmaroo (author)  Jayefuu5 years ago
I remember introducing them to my fiance. Along with Oreos I think. We brought some over to his folks in Bristol.
gypsy01au5 years ago
What type of tofu did you use? The kind that is packed in water and sold in the refrigerated section OR the one sold in the aseptic package that is shelf stable (Mori Nu is the brand)?? These really look yummy and the 'cream filling' looks like it will be really yummy as well!
scoochmaroo (author)  gypsy01au5 years ago
I used the firm tofu that comes packed in water. Good luck!
DGW5 years ago
Ooops ! on Step 4 your don't say what the oven temperature should be.
scoochmaroo (author)  DGW5 years ago
It's in Step 2, but I've put it in Step 4 now too.
holycrow5 years ago
I think real Twinkies are already vegan. Petroleum products are vegan, right?
No, the Hostess (R) items that are trademarked as "Twinkies" are not something that comes from this planet, my friend. Pixar was on to something when they gave the pet cockroach from Wall-e a taste for such things, as Twinkies will be the only snacks that still sort of resemble foodstuffs after a few hundred thousand years. Actually, I must also add Marshmallow Peeps to the list of "fossil foods."
@holycrow: Per the label, Twinkies contain vegetable shortening and/or Beef Fat. The and/or Beef fat would steer away most vegans and vegetarians alike(myself included). Great instructable. Thanks for the inspiration.
LOL
(it's actually alum-free baking powder, not aluminum)
"Alum" is the common or shorthand name for potassium aluminum sulfate, which is a chemical compound that contains aluminum. Aluminum-free baking powder is also free of alum. I believe that I have seem consumer products labeled as both "alum-free" and "aluminum-free". The labeling stems from some concern that aluminum in food products (as soluble compounds like alum) is hazardous to our health. While alum is not particularly acutely toxic, some people believe that repeatedly ingesting non-toxic aluminum compounds could have long term health consequences. While the hard scientific evidence is unclear, avoiding alum in your diet is certainly easy to do.
The only problem with aluminum free baking powder is that it's only single action. You can make it yourself with baking soda, tartaric acid (cream of tartar), and corn starch.
My Rumford baking powder (produced by Clabber Girl) specifically states: "Aluminum-free."
wkuace5 years ago
lol "organic twinkie" i never thought i'd ever see those two words together. I'm no vegan i still won't touch a real twinkie
tioshrek5 years ago
REALLY!! COOL!!! we have to try it!!!
beowulf_5 years ago
Thanks for trying to document this complex process, but I'm afraid these instructions are more confusing than helpful. Picture 1 appears to have the in-tact tofu in a liquid (the oil?), in a saucepan, but the text describes step one as crumbling the tofu into a the food processor. Steps 2-7 take us through the process of food processing it, and boiling it in the saucepan. Step 8 then instructs us to "add it to the cream and pulse to incorporate." What cream? I thought this section was making the cream? Are you referring to the Silk soy creamer shown in the 4th picture? Was the amount of cream we're supposed to use in this section mentioned in a previous section? And what's up with picture 3? It appears that it's adding lemon zest to the concoction, but there's no mention of that in the text instructions. I'm intrigued by this recipe and might like to try it, but the process is so complex I doubt that it's do-able without very precise instructions.
scoochmaroo (author)  beowulf_5 years ago
I'm sorry this was so confusing for you! The list of ingredients states that the tofu needs to be boiled in water for 5 minutes. I've added that to the instructions now as well. I've changed the wording of "cream" to "filling" to try and clarify that, and refer to the soy creamer as such. The lemon zest is also listed in the ingredients, and is referred to in the step as "Add the rest of the ingredients. . . " This step refers to adding the maple syrup, agave syrup (if using), sugar, finely grated lemon zest, sea salt, vanilla extract, coconut extract, almond extract and melted vegan white chocolate.
What is a Twinkie anyway?

Is it spongecake and cream?
Chikara5 years ago
ooooo..
lemonie5 years ago
Mmmm. L
Looks tasty! I think I'll try this!
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