Mummy Cakes
White cake stuffed with jam & covered in buttercream "rags" for the cutest most delicious Halloween cakes ever!
Ingredients
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
They will keep fresh in the refrigerator for up to 1 week
Tried this recipe?Let us know how it was!