Vegan Twinkie
By Fran Costigan, www.francostigan.com
Author; More great good dairy-free desserts Naturally
Headnote
Fran told me it was never her intention to replicate a packaged Twinkie, although with organic shortening and margarine so widely available it would've been a snap. She is committed to using only organic whole, minimally processed ingredients. The recipe is adapted from The Vanilla Cupcake found on page 134 of her book.
Yield: 16 Twinkies (2 pans) Halve the recipe to make1 pan.

The Cakes

1 cup plus 2 Tablespoons whole wheat pastry flour
xc3x82xc2xbe cup plus 2 tablespoons unbleached white flour
6 tablespoons light natural cane sugar
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
xc3x82xc2xbd teaspoon salt
1/3 cup canola oil
xc3x82xc2xbe cup plus 2 tablespoons maple syrup
xc3x82xc2xbe cup vanilla soymilk
2 tablespoons vanilla extract
2 1/2 teaspoons apple cider vinegar
(and donxc3xa2xe2x82xacxe2x84xa2t forget the twinkie pan!)

1. Position a rack in the middle of the oven and pre-heat to 375 degrees. Spray the twinkie pan with canola oil.
2. Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, cane sugar, baking powder, baking soda and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
3. Whisk the oil, maple syrup, vanilla, and vinegar in a separate bowl until well blended. Pour into the dry mixture and stir with a whisk until the batter is smooth.
4. Fill the pans about 1/2 full, about 3 teaspoons of batter each.
5. Bake for 16-17 minutes, until the cakes are will risen, golden and a cake tester inserted into the middle comes out clean.
6. Place the pan on a cooling rack. After 5 minutes, release the sides of the cakes and lift each out onto a cooling rack. Chill before fill.

There are many Filling choices: Try Maple Tofu Whip!

1/2 box firm tofu, drained, simmer in boiled water for 5 minutes

1 tablespoon canola oil

5-8 tablespoons granulated maple syrup or light organic cane sugar

2 teaspoons finely grated lemon zest

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon almond extract

1. Crumble the tofu into a blender or food processor and process for 1 minute. Add the rest of the ingredients and process until the mixture is very smooth and creamy. This will take about 5 minutes. Stop the blender or processor a few times and clean the sides of the bowl with a rubber spatula. Taste and add more sugar for a sweeter whip.


2. Spoon the cream into a container. Cover and refrigerate for 3 hours or longer to allow the flavors to blend, The cream will thicken slightly as it chills
3. Fill pastry bag (not larger than 12 inches) with some of the cream.



Poke 3-4 holes into bottom of cakes. Squeeze out about one tablespoon into each hole slowly.

*Don't worry if the other side cracks a bit but don't let the cakes 'explode'.

For more delicious filling ideas, (island coconut or chocolate cream fillings!) check out www.francostigan.com and the can't-d-without-it cookbook, More great good dairy-free desserts Naturally!