Rich Chocolate Vegan and Gluten-Free Whoopie Pies
Happy Friday, friends! Let’s all get excited that it’s the weekend! And, it’s not just any weekend. It’s Super Bowl weekend! I’ll admit that while I am not a diehard football fan, I always enjoy the game and the festivities that come along with it. Even though those festivities will be much different and much smaller this year, that doesn’t mean that you can’t still indulge in all the Super Bowl treats! Take, for example, these rich chocolate vegan and gluten-free whoopie pies. Oh yes, these whoopie pies are totally vegan and totally gluten-free, but we doubt that even the most prolific whoopie pie connoisseurs will be able to tell the difference. They are still velvety soft and fluffy, rich and chocolatey, and so creamy it’s downright ridiculous.
The best part is that making them gluten-free and vegan is very, very easy. These took a total of 30 minutes to pull off, and they’re the epitome of indulgent chocolate desserts. There’s a small part of me that wishes I’d never discovered how to make these allergen and vegan-friendly because now I crave them all…the…time. Oh, well.
What is a whoopie pie?
If you’re from Pennsylvania or New England, you definitely already know this information, but for those of you who are new to the whoopie pie scene, allow me to explain.
Basically, a whoopie pie constitutes two very fluffy devil’s food cakes surrounding a creamy center filling. They are often associated with Pennsylvania Amish baking traditions, but they’re also thought of as a classic New England dessert. They’re all over everywhere up here in Maine, from the mainstream grocery stores to roadside farm stands.
Why these vegan and gluten-free whoopie pies work:
As I said, these things are everywhere up here. So, just imagine the agony (truly) of having to see them all the time and know that you can’t have them because of your dietary restrictions. I wanted to create a whoopie pie recipe that was just as delicious as the real thing, but without the common allergens (gluten, eggs, and dairy), and that would be easy enough to make whenever the mood strikes.
Aquafaba as an egg replacer:
So, since gluten-free flour has come such a long way in recent years, that was actually the least of our hurdles. However, making these both vegan AND gluten-free is a bit more challenging, which brings me to eggs. Eggs are one of the best tools you have if you’re a gluten-free baker because you need pretty much anything and everything that helps your baking mixture bind together. Take those eggs away if you’re vegan, and things get considerably more interesting.
We’ve talked about egg substitutes a bit on the blog. My usual go-to is a flax tapioca egg because the viscous flax seed and the tapioca start provide a decent binding agent. The only drawback is that they can sometimes lend a slightly grainy texture to the baked goods. But, as I started to experiment with gluten-free and vegan baking a few years ago, I started hearing more about aquafaba as an egg substitute.
What is aquafaba, you ask? Well, it’s basically just the liquid from a can of chickpeas. Weird, right? Yup! Strain out the chickpeas, and the liquid that’s left over (aquafaba) makes a truly incredible egg substitute. The coolest thing is that it actually doesn’t take that much aquafaba to replace an egg, so you won’t notice any “beaniness” in your finished product. I promise. Oh, and by the way, I’m going to give you a way to use those leftover chickpeas from the can in my next post. Yay for no food waste!
What about the buttermilk?
Traditionally, the whoopie pie cookie cakes are made with buttermilk. There is a really simple vegan fix for buttermilk. Just add some apple cider vinegar to almond milk, let it sit for a few minutes, and then whisk it around. And tada! Vegan buttermilk.
Gluten-free and vegan whoopie pie filling:
I’ve seen whoopie pie filling made out of a lot of different things, from traditional whipped cream to marshmallow fluff. For our version, we adapted the amazing Minimalist Baker’s coconut whipped cream recipe. We used a combination of coconut cream, confectioners’ sugar, vanilla extract, and a splash of almond milk (if needed) to create the perfect, creamy, soft vanilla filling for your chocolate cookie pies! It’s absolutely yum!
Suggestions for serving these vegan and gluten-free whoopie pies:
The rest is easy. You just spread that delicious creamy filling on the chocolate pies, smush them together, and get busy. You can eat these just as they are, but we accidentally discovered a cool little hack that might make them even better.
Most of the time, I make several different test recipes before settling on the final product, which means that we often have A LOT of leftovers lying around. When we made our final iteration of these whoopie pies, it yielded ten whoopie pies, and whoopie pies are BIG. We couldn’t possibly eat them quickly enough before they got stale (even in the fridge). So we stuck them in the freezer, and oh man! Frozen whoopie pies are delicious! They’re like big, puffy ice cream sandwiches! I HIGHLY recommend freezing half of your pies after you make them just for fun! Seriously, they’re so good…
And there you have it! Perfect, extra-fluffy, creamy, and rich chocolate gluten-free vegan whoopie pies. Make them and love them! Be sure to rate the recipe and leave a comment if you try these out, or tag us (#savorharvest) in a pic on Instagram! Happy weekending, everyone!
Oh, and if you like this recipe, you might also like our Gluten-Free Blueberry Scones, Nourishing Gluten-Free Banana Bread, or (for more Super Bowl fare) our Smoked Salmon Starters with Honeyed Avocado.
Equipment
- A stand mixer is very helpful, but not necessary.
Ingredients
For the
- 2 cups gluten-free measure for measure flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. sea salt
- 2/3 cup brown sugar packed
- 1/2 cup vegetable oil
- 1/2 cup unsweetened almond or cashew milk
- 1.5 tsps. apple cider vinegar
- 3 tbsp. aquafaba *liquid from canned chickpeas
- 2 tsps. vanilla extract
- 1/2 cup hot water
Coconut Cream Filling:
- 2/3 cup coconut cream
- 1/2 cup confectioner's sugar
- 1/4 tsp. vanilla extract
- 1-2 tbsp. unsweetened almond milk *add if your coconut cream does not whip smoothly
Instructions
For the chocolate pies:
- Preheat oven to 350ºF. Add flour, cocoa powder, baking soda, baking powder, and sea salt to a medium mixing bowl, and whisk to thoroughly combine. Set aside.
- For the buttermilk: in a small cup, combine milk and apple cider vinegar. Whisk, and then let it sit for at least 3-4 minutes before using.
- To the bowl of a stand mixer (or a larger mixing bowl), add brown sugar, buttermilk (almond milk and cider combo), canola oil, aquafaba, and vanilla extract. Beat with a stand mixer or hand mixer until foamy. If you do not have a stand mixer or hand mixer, beat swiftly with a whisk.
- Add the flour/cocoa powder mixture to the mixing bowl, then add the hot water. Continue to beat gently until all ingredients are smooth and well-combined.
- Line one large or two small baking pans with parchment paper. Scoop batter out using a 1/4 cup measuring cup or ice cream scoop, dropping it in circles about 2 inches apart on the baking pan(s). BE SURE YOU END UP WITH AN EVEN NUMBER OF CHOCOLATE PIES!!!!!!!!
- Bake for about 8-10 minutes and then check for doneness. The cookie pies should be very soft but springy and not doughy in the middle. Cool on the pan for about 10 minutes and then remove to a wire cooling rack while you finish preparing the filling.
- Note: If you are using two baking pans, be sure to rotate and switch the pans halfway through the baking time.
To make the filling:
- Place a can of coconut milk in the fridge for at least 4 hours or overnight.
- After the coconut milk has chilled, spoon out just the solid cream part into the bowl of a stand mixer.
- Add the confectioner's sugar and vanilla extract and beat on high until the mixture is smooth and fluffy, but slightly stiff (the texture of traditional whipped cream).
- Note #1: Some brands of coconut milk do not whip as smoothly, so you can add a splash (1-2 tablespoons) of almond milk or the liquid part of the coconut milk to help smooth it out. Note #2: If you do not have a stand mixer or hand mixer, you can definitely still make this filling, though it may not be quite as fluffy as a mixer would make it. You will just need a bit of time and arm strength (make it with a buddy?), and be sure to whisk briskly.
To assemble the whoopie pies:
- Once the pies have cooled, spread a generous amount (approx. 2 tablespoons) of the whipped cream onto one chocolate pies. Top with another chocolate pie. Repeat until you have used up all of the pies and filling.
- To store: place whoopie pies in an airtight container. If you have to stack them to get them to fit, you may want to place a layer of wax or parchment in between the layers to prevent the pies from sticking together.
- Refrigerate for up to 4 days, or freeze for up to one year. Note: These are WONDERFUL when frozen! Try them both ways!