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Gluten Free Chocolate Twinkie

Course: Dessert
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 18
Author: Amanda Carlisle
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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

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!