Remember these? It’s basically a Twinkie basking in the glory of raspberry and coconut (you can omit the raspberry and coconut and just make it a GF Twinkie). It made my family soooo happy, one sent a me text when I was traveling the other day to tell me how enjoyable dessert time had been. The iconic shape comes from a Twinkie Pan – yes, they do exist and of course you can buy it online, but you can also make them in the form of a cupcake, if you can’t wait of the delivery of the pan. Please note: these do not have the average 45 day shelf life of a regular Twinkie. In our house, we are lucky they last 45 minutes!
Gluten Free Raspberry Zingers (Twinkies)
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
Omit the raspberry and coconut, any you'll have a gluten free version of a Twinkie!
If you don't have a Twinkie Pan, you can use a cupcake tin, but obviously, it won't produce the iconic shape.
For the Cake
- 1 Cup Almond Flour
- 3 Tablespoons Coconut Flour
- 3/4 teaspoons Salt
- 1/4 teaspoon Baking Soda
- 6 Tablespoons Maple Syrup
- 3/4 teaspoon Vanilla Extract
- 3 Tablespoons Coconut Oil
- 1/3 Cup Milk (Dairy free milks are perfectly fine to use)
- 3 Eggs, Separated
For the Raspberry Jam
- 6 Ounces Raspberries (Fresh or Frozen)
- 1/4 Cup Maple Syrup (or Honey)
- 2 Tablespoons Lemon or Lime Juice
For the Cream Filling:
- 5 Tablespoons Palm Shortening
- 1 teaspoon Vanilla Extract
- Pinch Salt
- 1/4 Cup Powdered Sugar
For the Garnish:
- 1/4 Cup Finely Shredded Coconut
- Get the raspberry sauce started - Place all ingredients in a saucepan and bring to a boil.
- Remove from heat and beat with an electric mixer (or smoosh with a fork) to a puree consistency.
- Strain out the seeds by straining through a sieve or cheesecloth, then place back in saucepan.
- Place pan back on stove and simmer 5-10 minutes, stirring occasionally.
- Let sauce cool, then refrigerate until ready to use.
- Make the cake - Preheat oven to 325 degrees F.
- Spray or grease the pan you will be using (Twinkie Pan or cupcake tin)
- Separate the eggs, placing the whites in a bowl you'll be able to whip them in and set aside for now.
- In another bowl, combine all of the cake ingredients (the yolks too, but not the egg whites) and beat until well combined.
- Whip the egg whites until stiff peaks form.
- Fold the whites into the cake batter until thoroughly combined. Take your time so you don't smoosh all of the air out of the whites.
- Spoon the batter into your greased pan and bake for about 25 minutes (the cake should spring back when pressed. If it doesn't give it a few more minutes in the oven).
- Remove from oven and allow to cool.
- While the cakes are cooling, make the filling by whipping all of the ingredients together until smooth and fluffy.
- Gently remove the cakes from the pan (you may need to run a knife around the edges to help loosen them).
- Poke the knife into the bottom of the cake three times (the bottom is that exposed, flat side when you baked them).
- Place the filling into a pastry bag and pipe into each of the holes - a wider tip works best, as the cream filling is pretty thick.
- Turn the cakes upright onto a plate.
- Spoon some raspberry sauce onto each cake, spreading it to the sides and ends.
- Sprinkle with coconut.
- Serve, or freeze for later.
- If you don't plan on freezing them, keep refrigerated and consume in a day or two.
Palm shortening is pretty easy to find in grocery stores. I like Spectrum brand, as it seems to do a good job of labeling it GF.
Paleo friendly version - use your favorite paleo sweetener in place of the powdered sugar. If using maple syrup or honey, add some arrowroot a few teaspoons at a time to thicken it.
These cakes freeze really well - just be sure to wrap them and place in a freezer bag. Defrost for 30 minutes or more at room temperature before serving, longer if your room is on the cool side. The filling will likely take the longest to defrost.