Gluten and dairy free. Recipe in description

Ingredients

Gingerbread Cake

• 1 1/2 cups almond flour
• 1/2 cup arrowroot starch (for a light, cake-like texture)
• 1 cup granulated sugar (half coconut sugar, half raw cane sugar for balanced sweetness)
• 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 for a dairy-free alternative)
• 1/4 cup refined coconut oil, melted and at room temperature
• 1 tbsp molasses (for that deep gingerbread flavor)

Filling

Option A: Store-bought dairy-free buttercream or marshmallow cream

Option B: Homemade Dairy-Free Cream Cheese Frosting
• 1/4 cup dairy-free cream cheese
• 1/4 cup maple syrup
• 1/4 cup coconut butter
• 1/4 cup coconut milk



Directions

For the Gingerbread Cake

1. Prepare the Oven: Preheat your oven to 350°F (175°C) and spray your Twinkie pan with baking spray. Set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, arrowroot starch, sugars, baking powder, ginger, clove, allspice, and salt. Set aside.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, egg yolk, buttermilk, melted coconut oil, and molasses until well blended.
4. Combine and Mix: Pour the wet ingredients over the dry ingredients and whisk until the batter is smooth and just combined. Avoid overmixing.
5. 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.
6. Bake: Bake for 25 minutes, or until the Twinkies are golden brown and a toothpick inserted into the center comes out clean.
7. 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

1. 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.
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.

Filling the Twinkies

1. Prepare to Fill: Once the Twinkies are fully cooled, transfer the frosting to a piping bag fitted with a narrow tip.
2. 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.
3. 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

1. 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.
2. Enjoy: Serve these Gingerbread Twinkies fresh, or store them in an airtight container in the fridge for up to 3 days.