Mummy Cakes with Jammy Guts

This recipe contains a sponsored ingredient! Check out Silda’s Jam for the best refined sugar free jam around!

Let’s have some delicious fun today! Mummy Cakes filled with Jammy Guts

Once again I have teamed up with Silda’s Jam for a healthier lower sugar option for your treats!

Mummy Cakes are stuffed with the best bloody strawberry jam there is!

Silda’s Jams are made with maple syrup not refined white sugar!
So rather than a mouthful of sugar you are getting a burst of fresh fruit in every bite!

I’ve also implemented my lower sugar cake recipe for the cake!

But you can of course take the easiest route and grab a Duncan Hines White Box Cake!
Duncan Hines Cake mixes are vegan and I have used their White Cake Box Mix by implementing my “Box Cake Hack” method
Following the same revisions as listed for the Yellow Box Cake on that recipe post
Reduced sugar buttercream is the icing on these mummy cakes for a really delicious treat that everyone will love!

Make your own royal icing eyeballs by following my vegan sprinkles recipe tutorial here!

WATCH THE VIDEO FOR HOW TO MAKE MUMMY CAKES WITH JAMMY GUTS

Not affiliated with any of the products or companies linked below

Notes for Success:

Using monkfruit sugar as a one to one sugar alternative is my choice for baking cakes. 
Check out my Sugar Free Baking article with video comparison here

Listed below in the ingredient section I have substituted half of the granulated sugar for Monk Fruit Sugar
But you can use all granulated sugar if you prefer

Additionally I have replaced half of the original oil amount with applesauce
Again you can use all oil or vegan butter (melted) if you prefer in the total amount of 18 Tablespoons

Be sure to check out Franken Jam Cakes too!

Mummy Cakes

White cake stuffed with jam & covered in buttercream "rags" for the cutest most delicious Halloween cakes ever!

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Prep Time 1 hour hr

Cook Time 18 minutes mins

Total Time 58 minutes mins

Servings 24

Ingredients

  

1x2x3x

For the Lower Sugar Cake

• 3¾ cup All Purpose Flour (469g)
• 1½ teaspoon Egg Replacer *see notes
• 10 Tbs Granulated Sugar (125g)
• 10 Tbs Monkfruit Sugar (125g)
• 3 teaspoon Baking Powder
• 2 teaspoon Baking Soda
• 1½ teaspoon Salt
• 1¾ cup Plant Milk (414ml)
• 9 Tbs Vegetable Oil (135ml)
• ½ cup Applesauce (113g)
• 2 teaspoon Vanilla Extract (10ml)

for the icing & filling

• 1 Recipe Lower Sugar Buttercream
• 1 Jar Silda's Strawberry Jam
• ½ Recipe Vegan Sprinkles for the eyeballs
• OR store bought candy eyeballs

Instructions

 

• If you are making your own candy eyeballs for the decor, you will have to do this one day in advance. See recipe instructions for how to make them
• For the mummy cakes preheat the oven to 350°F & lightly spray your Twinkie Mold with pan spray
• Place all of the dry cake ingredients including the sugar(s) into a large mixing bowl & whisk to distribute evenly
• Add all the wet ingredients including the applesauce into the dry ingredients & whisk smooth. Continue whisking for about 40 strokes to develop the batter
• Scoop batter with a 2 ounce cookie scoop evenly between the greased cavities of the Twinkie mold
• Bake in a preheated oven at 350°F for 18-20min or when a toothpick inserted into the center comes out clean.
• Cool the cakes in the pans until you can safely flip them onto a cooling rack to cool to cold
• Meanwhile prepare the lower sugar buttercream recipe according to the instruction *& video on that recipe post
• Watch the video tutorial for how to fill the cakes with jam & decorate the mummy cakes

Video

Notes

Bob's Red Mill is my egg replacer of choice but you can use any brand you prefer

I have substituted half of the granulated sugar for Monk Fruit Sugar but you can use all granulated sugar if you prefer Or see my link for Sugar Free Baking above the recipe section

Additionally I have replaced half of the original oil amount with applesauce but again you can use all oil or vegan butter (melted) if you prefer in the total amount of 18 Tablespoons

Storage Mummy Cakes can be kept at room temperature for up to 1 one, but they are easier to handle when they are in the refrigerator
They will keep fresh in the refrigerator for up to 1 week

Tried this recipe?Let us know how it was!