Organic Golden Cream Cakes (Seed Oil Free Twinkies)
Hostess Twinkies contain cottonseed oil (an inflammatory seed oil), high fructose corn syrup, artificial colors, and preservatives. This organic DIY version replaces the cottonseed oil with healthy butter, uses real honey instead of corn syrups, and eliminates all artificial additives while maintaining the classic golden sponge cake and cream filling.
Based on: Golden sponge cake with creamy filling
· Makes approximately 24 cakes (48 servings)
· Serving: 2 small cakes (77g) - same as commercial
Why This Recipe is Seed Oil Free
Commercial Golden sponge cake with creamy filling from Hostess Twinkies often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Golden sponge cake with creamy filling may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached all-purpose flour
480g (about 4 cups) · Bob's Red Mill Organic Unbleached White Flour
Forms the structure of the sponge cake, replacing bleached enriched flour
Organic raw honey
360g (about 1 cup) · Nature Nate's 100% Pure Raw Honey
Primary sweetener replacing high fructose corn syrup and corn syrup
120g (about 1/2 cup) · Organic Valley Cream Cheese
Provides richness and stability to cream filling
Instructions
Step 1. Preheat oven to 350°F (175°C). Prepare 24 mini loaf molds or Twinkie-shaped molds by greasing with butter. If using regular muffin tins, fill only 1/3 full. In a large bowl, cream together 120g (1/2 cup) softened butter with 120g coconut sugar using an electric mixer for 3-4 minutes until light and fluffy - this incorporates air for a tender crumb.
Step 2. Beat in eggs one at a time, mixing well after each addition. Add 360g honey and 15ml vanilla extract, mixing until completely combined. The mixture may look slightly curdled - this is normal. In a separate bowl, whisk together 480g flour, 12g baking powder, 2g turmeric, and 3g salt. The turmeric will give a natural golden color without artificial dyes.
Step 3. Add the dry ingredients to the wet mixture in three additions, alternating with 240ml (1 cup) room temperature water. Begin and end with flour mixture. Mix only until just combined - overmixing creates tough cakes. The batter should be smooth and pourable, similar to thick cream.
Step 4. Divide batter evenly among prepared molds, filling each about 2/3 full (roughly 45g batter per cake). Bake for 12-15 minutes until tops spring back when lightly touched and a toothpick inserted in center comes out clean. Cool in pans 5 minutes, then turn out onto wire racks. Cool completely before filling - warm cakes will melt the filling.
Step 5. For the cream filling: Beat remaining 60g softened butter with 120g cream cheese until smooth and fluffy, about 3 minutes. Gradually add 240g powdered sugar, beating until completely smooth. Add 5ml vanilla extract. The filling should be pipeable but hold its shape. If too soft, chill 15 minutes; if too stiff, add 1 tablespoon milk.
Step 6. Once cakes are completely cool, use a small knife or apple corer to hollow out the center of each cake from the bottom, leaving about 6mm walls and top intact. Save removed cake pieces for snacking. Fill a piping bag fitted with a small round tip with cream filling. Pipe filling into each hollow until just below the surface.
Step 7. Store finished cakes in an airtight container in refrigerator for up to 5 days or freeze for up to 1 month. Bring to room temperature 15 minutes before serving for best texture. Each serving is 2 cakes, providing similar nutrition to commercial Twinkies but with clean, organic ingredients and healthy fats instead of inflammatory seed oils.
Storage
Store in refrigerator in airtight container for up to 5 days. Can be frozen for 1 month. Bring to room temperature before serving. No preservatives means shorter shelf life than commercial version.
Cost Comparison
Cost per serving (homemade)$0.39
Cost per serving (store-bought)$1.25
Savings69%
Higher upfront ingredient cost due to organic quality, but significant per-serving savings. Bulk organic ingredients provide excellent long-term value while delivering superior nutrition and eliminating inflammatory seed oils.