Vegan Twinkies

Posted by in Cooking, Easter, Sweets, Thanksgiving, Twinkies, Valentine's Day | 0 comments





Hello & Happy Tuesday!!





I’ll be honest, I’m not a HUGE twinkie person, nor can I recall the last time I ever had one, and with them constantly going into bankruptcy, I can’t even remember the last time I physically saw them in a store lol




Fast forward to today, I got a random craving for classic recipes. (all summer long lol) Whether it be a hostess cake, corn dogs, or fried pickles (all these happened) I love to recreate nostalgic recipes by putting a modern vegan spin on them! thus, 





the Pink Dragonfruit Twinkie was born!




Despite the fact that Tuesday’s have been ubiquitous for tacos for what seems like ages now, I promise after you try this recipes..



Your Tuesday’s will evolve to become Twinkie Tuesday’s instead! 



(or perhaps Taco n’ Twinkie Tuesdays lol)









Reasons why I LOVE this recipe:


Great for a gender reveal party (random/everyone I know is pregnant)




Light n’ sweet!

SO versatile

Great for kids

Affordable (minus the Dollop Gourmet, but you get a HUGE portion and a lil bit goes a LONG WAY)







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Pink Dragonfruit Twinkies
Yields 6
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Total Time
35 min
Total Time
35 min
  1. 1 cup all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/8 teaspoon salt
  4. 3 tablespoons coconut oil
  5. 1/2 cup coconut sugar or another variety or 4-7 tbsp agave
  6. 1 teaspoon apple cider vinegar
  7. 1 teaspoon baking soda
  8. 1 teaspoon vanilla extract
  9. 1/2 cup almond milk
  10. 1/2 packet of frozen dragonfruit (thawed)
  11. 1 cup Dollop Gourmet Vegan Vanilla Icing
  12. 2 tbsp powdered sugar (optional garnish)
  1. Preheat oven to 350 degrees and grease Grease a Twinkie pan with coconut oil and set aside.
  2. In a small bowl, whisk together the flour, baking powder, salt, and baking soda, set aside.
  3. In another small bowl whisk together the almond milk and apple cider vinegar until it curdles.
  4. In a large bowl, whisk together the coconut oil, vanilla extract and sugar with a hand mixer or stand mixer. Once ingredients are creamy and beaten together, add into the flour mixture, as well as the apple cider vinegar and almond milk. Beat until ingredients are smooth and combined.
  5. Pour the batter into each well of the pan, distributing evenly. (try not to fill past the middle of the mold)
  6. Bake for 15-20 minutes, or until cake springs back with lightly touched or knife comes out clean when inserted into the middle of the cake. Set aside and allow to cool before filling.
For the Dragonfruit cream
  1. In a large bowl, combine the Dollop Gourmet icing and and two Tbsp of dragon fruit. Whisk together until evenly combined.
Filling Twinkies
  1. Once cooled, add dragonfruit icing mixture to a squeeze bottle fitted with a tip or a pastry bag fitted with a metal tip. Fill the cakes from the bottom, making about 3 holes which go about 1/2 through the depth of each cake.
  2. Store in the refrigerator, yields 6 Twinkies.
For the coconut whipped cream
  1. If you don't have Dollop Gourmet you can make your own coconut cream filling: Take 1 can coconut milk that's been refrigerated for at least 8 hours skim the solid part off to use, use a mixer to blend the coconut milk with 1/2 cup powdered sugar and 1-2 teaspoons vanilla extract
Eat. Drink. Shrink.



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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food


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