Simple Vegan “Twinkies”
Servings Prep Time
18“Twinkies” 30-45minutes
Cook Time
15-16minutes
Servings Prep Time
18“Twinkies” 30-45minutes
Cook Time
15-16minutes
Ingredients
  • 4 Flax eggs4 Tb flaxseed meal* mixed with 12 Tb water and allowed to sit in the refrigerator for 30-45 minutes to firm up.
  • 1 Boxed cake mixPETA recommends Duncan Hines**. I used their French Vanilla flavor but I think Classic Yellow would also work if you’re looking for a more authentic Twinkie look.
  • 1C Water
  • 1/3C OilThe Duncan Hines box says vegetable but I used canola.
  • 9oz. So Delicious CocoWhip!
Instructions
  1. Prepare the flax eggs in a small bowl and set it in the refrigerator for 30-45 minutes. You can tell they’re ready when you shake the bowl and most of mixture stays put.
  2. Preheat the oven to 350° F.
  3. Empty the contents of the cake mix into the mixing bowl.
  4. Add the flax eggs, water, and oil into the mix and stir.
  5. Spray the cupcake pans with oil spray.
  6. Spoon the mixture into the cupcake pans, filling 18 of the cups about halfway.
  7. Scrape the remaining mixture from the sides of the bowl with the spatula into the pans.
  8. Put the pans into the oven and bake for 15-16 minutes. You want them just barely cooked, nice and soft.
  9. Let them cool completely. While they’re cooling, defrost the CocoWhip! so it’ll be soft enough to pipe.
  10. Remove the “Twinkies” from the pans.
  11. Cut a little off one of the corners of the Ziploc bag to create a small hole, the smaller the better because you can always make it bigger but if you cut it too big the frosting tip will fall out.
  12. Put the frosting tip inside the bag and through the hole you just cut.
  13. Spoon the CocoWhip! into the bag and squeeze it toward the corner with the opening.
  14. Turn one of the cupcakes over, insert the frosting tip, and squeeze CocoWhip! into the middle. Do this at five evenly spaced points on the bottom of each cupcake.
  15. Eat and enjoy!
Recipe Notes