Moist, rich chocolate cake sandwiching a layer of sweet, fluffy filling””what’s not to love about good, old-fashioned whoopie pies? These oversized soft cookies get their fun name from the shout-out Amish farmers would hoot after finding one tucked into their lunch pail (“Whoopie!”). I worked with my mother’s classic recipe to create a vegan version that’s just as delightful but can be enjoyed by anyone, even those who don’t eat dairy foods.
Makes 10 pies
1 cup almond milk
1 Tbsp. apple cider vinegar
1 cup whole wheat pastry flour
1/3 cup whole wheat flour
2/3 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup coconut oil
1 tsp. vanilla
1 cup sugar (or, replace with applesauce)
2 Tbsp. flax seed blended with 3 Tbsp. water and whipped in blender
1. Preheat overn to 400 degrees F and line baking sheets with parchment paper.
2. Whisk together almond milk and apple cider vinegar; let sit while you prepare the rest of the recipe (it should be slightly curdled).
3. Sift together flour, cocoa powder, baking soda, baking powder and salt.
4. Use mixer to beat together coconut oil, vanilla and sugar until fluffy (about 3 to 4 minutes). Add flax seed mixture; beat until creamy. Alternate adding dry ingredients and almond milk mixture until all ingredients have been added and the mixture is smooth. (Taste test time…mmmm!)
5. Scoop batter onto prepared sheets, leaving about 2″ between cakes (I use an ice cream scoop). Bake for 10 to 12 minutes, until cakes spring back when pressed. Let cool completely on wire racks.
6. To make the filling, cream together all the ingredients except yogurt for 3-4 minutes. Add yogurt and mix until smooth. (Quick tip: You can add anything you like to the filling, fresh chopped mint, coconut flakes, chocolate chips, nuts, fresh berries or leave plain.)
7. Now for the fun part! Turn half of the cakes flat side up. Blob a generous amount of filling on each one, then top them off with another cake flat side down. DONE!
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