Gingerbread Twinkies (grain free & dairy free)
These Gingerbread Twinkies are a festive twist on the classic treat you remember from childhood—only better! With warm spices like ginger, clove, and allspice, these Twinkies are full of holiday flavor. Each one is filled with a creamy, dairy-free cream cheese frosting, making them extra rich and delicious. Perfect for the holiday season, they’re grain and dairy-free and can be made nut-free on request!
Why You’ll Love This Recipe
• Festive Flavor: Classic gingerbread spices make these Twinkies perfect for the holidays.
• Dairy-Free & Grain-Free: Using almond flour, arrowroot starch, and a dairy-free filling, these treats cater to dietary needs without sacrificing taste.
• Creamy Filling: Filled with a dairy-free cream cheese frosting, every bite is creamy and indulgent.
Gingerbread Twix
Whether you’re looking for a new dessert to share at holiday gatherings, a sweet treat to enjoy on a cozy winter night, or just something a bit nostalgic with a seasonal upgrade, these Gingerbread Twinkies are sure to delight. With hints of ginger, clove, and molasses, they capture the essence of gingerbread in a soft, moist cake. The dairy-free cream cheese frosting filling adds a deliciously creamy contrast, making each bite indulgent yet balanced.
Ingredients
Gingerbread Cake
- 1 1/2 cups almond flour
- 1/2 cup arrowroot starch
- 1 cup granulated sugar, 1/2 coconut sugar, 1/2 raw cane sugar
- 1 tsp baking powder
- 2 tsp ground ginger
- 1/2 tsp ground clove
- 1/2 tsp allspice
- 1/2 tsp salt
- 2 large eggs + 1 egg yolk
- 1/3 cup buttermilk, full-fat coconut milk mixed with 1 tsp lemon juice
- 1/4 cup refined coconut oil, melted and room temperature
- 1 tbsp molasses
Filling
- Option A: Store-bought dairy-free buttercream or marshmallow cream
- Option B: Homemade Dairy-Free Cream Cheese Frosting
Instructions
Directions
For the Gingerbread Cake
- Prepare the Oven: Preheat your oven to 350°F (175°C) and spray your Twinkie pan with baking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, arrowroot starch, sugars, baking powder, ginger, clove, allspice, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, egg yolk, buttermilk, melted coconut oil, and molasses until well blended.
- Combine and Mix: Pour the wet ingredients over the dry ingredients and whisk until the batter is smooth and just combined. Avoid overmixing.
- Fill the Pan: Spoon or pipe the batter into the prepared Twinkie pan, filling each cavity about 2/3 full. Tap the pan on the counter to release any air bubbles.
- Bake: Bake for 25 minutes, or until the Twinkies are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the Twinkies to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the Filling
- Homemade Frosting: If making homemade frosting, microwave the coconut butter and dairy-free cream cheese briefly until softened, about 10-15 seconds. Stir until smooth.
- 10-15 seconds. Stir until smooth. 2. Combine Ingredients: Add the maple syrup and coconut milk to the softened mixture. Stir well until fully combined and creamy. If the frosting is too soft, place it in the fridge for a few minutes to firm up slightly.
Fill the Twinkies
- Prepare to Fill: Once the Twinkies are fully cooled, transfer the frosting to a piping bag fitted with a narrow tip.
- Create Filling Holes: Using a skewer or thin knife, poke three small holes in the bottom of each Twinkie, gently wiggling the skewer to make a bit of room for the frosting.
- Pipe the Filling: Insert the piping tip into each hole and gently fill with frosting. Insert the tip deeply to ensure the frosting reaches inside, filling each hole generously. You may need to go over each hole a couple of times until the Twinkies feel nicely filled.
Serve and Enjoy
- Final Touch: If desired, dust with a light sprinkle of powdered sugar or drizzle a bit of additional coconut butter on top for an extra treat.
- Serve these Gingerbread Twinkies fresh, or store them in an airtight container in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!
