I was never really a Twinkie fan – I leaned towards the chocolate variety of cake treats as a kid – however these seem a bit healthier, so I can’t resist making and eating them. These are for the kids (in all of us).
I purchased a Norpro Cream Canoe Pan
I’m using coconut flour in this recipe, but you can also use your favorite cake recipe to create the cakes. Each recipe makes 4 boats, so if you’re not making half vanilla and chocolate, you’ll want to double the recipe to fill all 8 boats in the baking tray. If you’re making cupcakes, each recipe makes about 6 to 8 cupcakes.
Notes The vanilla cakes and filling are SCD legal. Try using strawberry or raspberry jelly instead of the creme filling! They’re great.
Cream-filled Cakes and Cupcakes
Vanilla Cakes (makes 4 cakes or 6 cupcakes)
- 1/4 cup of coconut flour
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 3 eggs
- 1/2 cup of honey (or other sweetener)
- 1/2 tablespoon of vanilla
- 1/4 cup of unsalted butter (coconut oil, or regular
oil will work as well)
Chocolate Cakes (makes 4 cakes or 6 cupcakes)
- 1/4 cup of coconut flour
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 3 eggs
- 1/2 cup of honey (or other sweetener)
- 3 Tablespoons of cocoa powder
- 1/4 teaspoon of cinnamon (optional)
- 1/4 cup of unsalted butter, melted (coconut oil, or regular
oil will work as well)
Creamy Filling
- 4 tablespoons of shortening (I use Spectrum
Naturals Organic Shortening)
- about 2 tablespoons of honey (or other sweetener)
- 1/2 teaspoon of vanilla
Combine all the ingredients, and blend or whisk until fluffy (about 3 minutes).
Preparation
- Preheat your oven to 350 degrees F.
- Blend all the dry ingredients and then start adding all the wet ingredients to the dry mix.
- Blend the mixture well.
- Pour the batter into the boats (or cupcake liners) and fill 3/4 of the way. You’ll need to double either recipe if you’re not making both vanilla and chocolate boats.
- Bake for about 12 minutes, or until a toothpick comes out clean.
- Cool the cakes.
- Fill the cakes using a the decorator tool that came with the pan, or a pastry bag. Fill it by injecting the filling in about three places under the cake. If it’s a cupcake, just inject it in the center bottom of the cupcake.
Do I need to melt the butter before adding it to the rest of the ingredients?
Yes, or at least soften it. I’ll add that to the recipe. This is an old recipe, so not as well edited 😉
Hi, can we use butter and oil mixed together as a substitute for shortening. If no, please tell me a substitute for shortening because I can’t find shortening anywhere as they are always out of stock.
I recommend using coconut whipped cream as a substitute. You can use my recently posted recipe here: https://comfybelly.wpengine.com/2017/11/pumpkin-custard-2
I would love to make these using unbleached white flour, would it work? How about butter instead of the shortening?
Yes to the butter, but I’m not sure about the amount of AP flour – coconut flour requires more moistness in a recipe since it soaks up moisture, so maybe 1 less egg would do the trick. Hope that helps – I haven’t tried it with AP flour yet.
Thank you so very much for your response. I will try that. I have just recently begun a diet change and discovered your GREAT website and can’t wait to dive into all the yummy recipes. Thanks again and I hope soon to be able to have a helpful hint of my own to share.
Bev, hopefully someone will chime in because I don’t have any experience with Stevia. I know that many readers have substituted stevia + glycerin in place of honey.
Could Stevia be used in place of honey?? If so, the same amount?? Liquid??
it did thanks!
Elizabeth, with the shortening, it’s good to whip it up quite a bit and add more honey if necessary. I only use Spectrum Shortening (palm shortening), so I’m not sure if other kinds work well. For the marshmallow, again, really whip up the eggs, and then add the honey slowly to taste it. Too much honey will probably take the life out of the peaks. Also, make sure not to burn the honey – that probably doesn’ taste too good. Hope that helps~!
we tried the shorting one and it came out tasting like shorting and we tried the marshmellow fillling but it came out just like bad tasting honey any tips?
Hi Roxanne – glad everything worked out! Whew. Yes, if you double the recipe it might take a bit longer to bake.
Whew, all they needed was five more minutes. I didn’t let them cool off all the way and just slapped the cream on top. YUMMMMMMMMMMMM! Tomorrow will make two weeks that I’ve been on the SCD and these are just HEAVEN. I was really craving something sweet today….and baked goods in particular 🙂 thanks for all of your recipes 🙂
I am baking these right now and 12 minutes is not NEARLY enough time. Can the recipe be that different???? Maybe it’s taking longer b/c I doubled it???
Hi Carrie – thanks! Hmmm – just checked the list of illegals/legals and it doesn’t list palm oil or shortening (I use Spectrum’s palm shortening). You can try it and see how you do with it, or maybe find someone on an SCD blog who might know for sure. I can’t imagine it wouldn’t be ok because it’s usually just vegetable fat.
Is shortening legal on the SCD diet??? My husband has been doing this diet with me b/c i have U.C. and we were so thrilled to see all of your awesome recipes!! Thank you a million times over for this free site! You have know idea how hopeful it makes me!! 🙂
Carrie
Freaking fabulous! They were even better cold out of the fridge (I used the cream filling recipe as frosting.) I also cut the honey in half by adding a little under 1/4 tsp powdered stevia to the vanilla batter w/ 1/4 cup honey, and 1/8 tsp stevia to the cream filling w/ just one TBS honey. AMAZING. The best allergen and grain free cupcakes I’ve made yet–and I’ve tested a lot of recipes. And hands down the best allergen free frosting yet as well!! Thank you!! YUM!!!
Absolutely delicious! I have been on the SCD since 1996 and these cakes provided a wonderful new change, particularly when combined with the marshmallow frosting.
Thses look great! I didn’t know there was twinkie shaped pans.
Hi Raj. Coconut flour has a lot more fiber than almond flour, so it can be a bit challenging for some to handle. Coconut flour is not for everyone, but if you don’t like nuts or can’t eat them, it’s a great alternative. I eat both, but I find almond flour easier to digest. Both taste great and coconut flour does not taste like coconut at all (which I like).
Yum! I grew up *loving* twinkies and ding dongs. Terrible I know .. but oh so tasty. I’ve been using almond flour for most of my SCD baking – curious what your thoughts were on almond flour vs coconut flour. When do you choose to use one over the other?
Wow! I want one of these right now!