Vegan Whoopie Pies

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Stack of our delicious gluten-free vegan whoopie pies for dessert

In July I took my birthday cake over to some friends’ house to share with them and their 3-year-old daughter. She always gets excited when I bring over treats. She likes sugar, so obviously we’re friends.

While we were all enjoying our dessert, I remarked that the cake consistency with the coconut whipped cream frosting reminded me of whoopie pies! Actually, I said, “I could totally make these into Ho Hos.” But after a quick google search, my terminology was corrected.

Vegan Whoopie Pies it was!

Cake portion of vegan whoopie pies- some of which have a swirl of coconut whipped cream

These little gems are kind of amazing.

Fluffy little chocolate cake-cookie hybrids filled with fluffy coconut whipped cream make a light, satisfying “cookies and cream” dessert.

I think I’m in love.

Using a pastry bag to swirl coconut whipped cream onto vegan whoopie pies

This recipe is simple, requiring just 1 bowl, easy methods, and basic ingredients.

Plus, it also comes together in about 2 hours (after your coconut cream is chilled overnight). The extra planning ahead is totally worth the effort.

A batch of open-faced Vegan Whoopie Pies on parchment paper

These whoopie pies are amazing! They’re:

Fluffy
Tender
Chocolaty
Coconutty
Perfectly sweet
& Satisfying

Make these as a lighter dessert to have on hand during the week, or for special occasions like birthdays, baby showers, parties and more. Since they’re both vegan and gluten-free, they’re the perfect treat everyone can enjoy.

Three more perks? They’re naturally sweetened (besides the coconut whipped cream), 170 calories each, and can be made up to a couple days in advance so you can plan ahead and save time.

Stack of our naturally-sweetened gluten-free vegan whoopie pies

If you give these a try, let us know by leaving a comment and rating the recipe! It’s super helpful for us. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing what you come up with. Cheers, friends!

Holding up one of our simple Vegan Whoopie Pies

Vegan Whoopie Pies

Fluffy, amazing vegan whoopie pies made in just 1 bowl with simple methods! Almost 100% naturally sweetened, gluten-free, and so delicious.
Author Minimalist Baker
Print
Stack of homemade Vegan Whoopie Pies
4.46 from 22 votes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 24 (whoopie pies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

CAKES

  • 1/2 cup unsweetened plain almond milk
  • 3/4 tsp apple cider vinegar or lemon juice
  • 1 1/2 tsp baking soda
  • 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
  • 1/4 cup avocado oil
  • 1/3 cup coconut sugar (or sub organic cane sugar)
  • 1/3 cup maple syrup or agave nectar
  • 3/4 cups unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 heaping cup unsweetened cocoa powder
  • 1/2 cup almond meal (finely ground from raw almonds)
  • 1/4 cup gluten-free oat flour (finely ground from raw oats)
  • 3/4 heaping cups gluten-free flour blend*

FILLING

  • 2 batches coconut whipped cream (NOTE: 2 batches require 2 14-ounce cans coconut cream chilled overnight in the refrigerator)

Instructions

  • In a large mixing bowl, prepare your coconut whipped cream with your chilled coconut cream. Follow these instructions to make a double batch, sweetened to taste (I found 6-8 Tbsp (42-56 g) to be the right amount // amounts as original recipe is written // adjust if altering batch size). Transfer whipped cream to a large freezer bag (for piping) and set in the refrigerator to chill completely. Rinse out the mixing bowl to use for the batter.
  • Measure out almond milk in a liquid measuring cup and add apple cider vinegar (or lemon juice) and baking soda and stir. Set aside.
  • In your large mixing bowl, prepare flax eggs by combining water and flaxseed meal. Let rest for 5 minutes while you prepare your other ingredients.
  • Add the oil, coconut sugar, and maple syrup and whisk to combine.
  • Next add applesauce, vanilla, and salt, and whisk to combine. Then add almond milk mixture and whisk again until everything is thoroughly incorporated - about 30 seconds.
  • Lastly, add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour, and whisk to combine, making sure no large clumps remain.
  • Transfer batter to the refrigerator to chill/thicken for 20 minutes, and preheat oven to 350 degrees F (176 C). Grease two large baking sheets with non-stick spray (if you don’t have two baking sheets, just use one and bake the cakes in 4 batches // use fewer or more baking sheets, as needed, if altering batch size).
  • Once the oven is preheated, scoop out 1 heaping Tbsp amount of batter onto the prepared baking sheets, leaving at least 1-inch of room for spreading. Use your tablespoon to slightly spread them into a small disc. One standard baking sheet should fit 12 cakes. Repeat on second baking sheet.
  • Bake for 10-14 minutes, or until the edges appear dry. (I found 12 minutes to be the perfect time.) Remove from oven and let rest on baking sheet for 5 minutes, then carefully transfer to cooling racks to cool completely.
  • Repeat this process, baking the mini cakes until all batter is used - you should have about 48 total cakes (amount as original recipe is written // adjust if altering batch size).
  • Once the cakes are completely cooled to the touch, clip a small corner of the coconut whipped cream bag off and pipe a generous amount (see photo) of coconut whipped cream onto the under-side of half the cakes (24 as original recipe is written // adjust if altering batch size). Carefully top with another cake of similar size and shape and press down slightly.
  • Arrange on large serving plates or a cooled baking sheet and cover loosely with plastic wrap. You can enjoy these immediately; however, I found them to hold up better after 1 hour of refrigeration (and even better after 6 hours or overnight).
  • Leftovers will keep covered with plastic wrap in the refrigerator for 3-4 days.

Notes

*For the gluten-free flour blend, I've tested both with my DIY Blend and Bob's Red Mill Gluten Free 1:1 Baking Blend and found that I slightly preferred the Bob's blend in terms of the cake's texture. However, both will do!
*Nutrition information is a rough estimate calcualted with generous amounts of coconut whipped cream filling.
*Prep time does not include chilling coconut cream overnight.
*Adapted from my 1-Bowl Chocolate Hazelnut Cake.

Nutrition (1 of 24 servings)

Serving: 1 whoopie pies Calories: 170 Carbohydrates: 16.9 g Protein: 2.4 g Fat: 11.8 g Saturated Fat: 7.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 109 mg Fiber: 2.7 g Sugar: 9.1 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jesse, we haven’t tried this recipe with modifications so we’re not sure how it would turn out. We’d suggest searching the comments to see if others have tried!

      • Tanja says

        I made those yesterday and I am so happy that I succeeded and they were super yummy. They also looked similar to the ones on your pictures. I used to love baking, but since I’ve been on a vegan diet, the vegan cakes I made I didn’t enjoy so much. This is definitely a motivation for me to start baking more again. Thanks for this great recipe ☺️

  1. Isabelle says

    Was just wondering how well does this recipe freeze. If I made a batch and save some in the freezer for another day?

  2. Bitor says

    I have these ingredients that I saw in the “how its made” program, could give more or less the quantities or ratios that I should use to make the whoopies pies?
    1) water, apple vengeance/apple cider, colza-oil or sunflower oil;
    2) tapioca flour, bean flour (chickpea?) and sorghum flour, cocoa powder, granulated sugar and brown sugar;
    (4 minutes to mix)
    3) For the filling: palm oil (alternative, since there is a lot of talk about this oil), powdered sugar, rice milk, vanilla flavor, carob juice / lemon juice, dyes / extracts: mint / alfalfa / saffron / lemon / raspberry / beetroot.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I don’t know that I quite understand what you’re asking for. We haven’t tested the recipe any other way than how it’s published. But if you end up experimenting, let us know how it turns out!

  3. Frances Murphy says

    Could I use whipped soy cream for the filling? I’d like to make these for a charity event, so they’ll be sitting un-chilled on a table all day and coconut cream will just melt. ?xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frances, we haven’t tried that and aren’t sure whether it would work! Let us know if you give it a try!

  4. Mary Gray says

    Can I use brown rice flour for the flour and do you put the coconut milk in bowls or keep them in the can?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, we haven’t tried it with brown rice flour and aren’t sure whether that would work. For best results, we recommend our homemade gluten-free blend. We keep the coconut milk in the can when refrigerating. Hope that helps!

  5. j says

    mine turned out super flat for some reason. hmm? taste is yummy, though! wonder what i need to adjust to get them fluffier. any ideas?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm- did remember to add the baking soda? That can get overlooked in the almond milk step…As well as the baking powder? Also, did you remember to chill the batter?

      • j says

        i did all those things, but i actually think they weren’t so much flatter than intended, i just had a vision of thicker pieces for some reason. but they were delicious, and a hit with the crowd (of mostly non-vegans, too)!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, we aren’t sure that would work very well since the coconut whipped cream will quickly loose form if they don’t remain chilled. Hope that helps!

  6. Sandra G says

    These were to die for! I made them for Halloween. They were a BIG hit. I love them and will be making these for MANY more occasions.

  7. Sandra G says

    These are DELICIOUS and FUN to make!! Made them for Halloween party tomorrow night. As the filling, I used SO Delicious Coco Whip! Thanks for a great recipe!

  8. Bria says

    Thinking of making these for a birthday! Can I use all purpose flour instead of the gluten free flour? Will the measurements be the same?

    Thanks!

  9. Kristen says

    These are incredible! I’ve mad them 3 times the last few weeks and they’ve been a big hit with everyone I’ve shared them with!

  10. Florence says

    Oh My.
    They look fantastic,
    its a call for a dinner with vegans friends !
    I have never been disappointed by one of your creations, and im sure this one will not be an exception!!
    Thanks for sharing

  11. Mary Telfer says

    Absolutely delicious!! I didn’t have the patience to let the coconut cream go overnight so I put it in the freezer and kept checking on it and stirring it. Also, I think I made them a little too big and soft (I was worried about burning them as they were so flat so I baked them a shorter time) so they were best straight from the freezer. LOVE them! Will make them again. Thanks !

  12. Jessica says

    Just made these for Mother’s Day! One thing I learned is that less is more when it comes to how much batter goes on the cookie sheet. At first, my batter wasn’t chilled enough and I was scooping way too much for each. This made them turn out VERY flat. Eventually I started using almost exactly one tbsp. per cake and they turned out perfectly. I’m serving mine with fresh strawberries and aquafaba whipped cream!

  13. Jena says

    Hi! this looks wonderful, I was wondering if you thought subbing in regular AP flour would be okay? (I’m not GF and I’m not necessarily willing to go out and buy the GF flour blends for just one recipe, haha).

  14. Jeanne says

    I made this recipe this weekend and they are delicious. The cakes were very flat and I’m wondering if substituting almond flour for almond meal caused this? Also, the cream is wonderful but not fluffy like in your picture. How did you get it so fluffy? Any hints or tips would be greatly appreciated. They are so much better than a boxed version we found in the grocery store. Thank you for sharing your amazing talent with us!

    • Mary Telfer says

      My cream was fluffy and I think it was because I put it in the freezer and kept checking on it and stirring it. Then I whipped it with my Kitchen Aid mixer and it was thick and fluffy.

      • Jeanne says

        Awesome! Thanks so much for sharing your success! About how long did you have it in the freezer? Great idea.

        • Mary Telfer says

          Probably an hour and a half to two hours. Then checked it and stirred it up every 15 minutes or so, so it would get cold throughout and not just the edges.

  15. Karen says

    Thank you SO MUCH for this DELICIOUS recipe!! I grew up eating whoopie pies but haven’t had them for years because I’m now eating gluten & dairy free. I like that you use good ingredients, they are easy to make & they taste wonderful!!!!! The cake is fluffy & holds together well. I didn’t get as many “pies”, mine are about 2.5″ dia so I have 12 complete whoopie pies. Serving them for Easter!

  16. Carly says

    Hey! I made these this weekend and they were amazing! I was thinking of making a more Easter-themed version this weekend and having the cakes be vanilla funfetti instead. Do you think just using this recipe minus the cocoa powder should be good? And then just adding in a bit more vanilla extract and sprinkles?

    Thanks!

  17. Crista Cain says

    So I’m running late on making these for my friends on V-Day only have one can of coco cream chilled. How long can I chill the coco cream before I can use it same day? So excited to try these!

  18. Joy says

    I replaced the oat flour and almond flour with teff flour, these were delicious! Well done again! Not too sweet, just right!

  19. Keeley says

    Hey Dana,

    I live in Kenya and can get most things on your recipes but one thing I struggle to find its applesauce. ( I found a tiny jar of it for the equivalent of $6!) I did try cooking up loads of apples to make my own but it made a recipe into a really long affair, can you think of a simple sub I could use?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can simply use apples and then saute them until soft and blend them! Or, finely grate fresh apples. Good luck! Pumpkin puree might also work ;D

  20. Lindsay says

    WOW, these are amazing! My kids loved them, and I loved that they make so many. I didn’t have coconut cream so we used vanilla ice cream. Definitely will make these again!

  21. Angelita says

    I made these and they turned out AWFUL! The filling was runny and did not look anything like the photo pictured above. I used coconut milk on the first try and it was so soupy I threw it out. The second try was coconut cream and it was just a tad less runny than the coconut milk. Disappointing!!

  22. Kelly says

    I am trying as much as possible to cut out all unnecessary oils from my diet. I noticed that there is both oil and applesauce in this recipe. I have used applesauce in place of oils in the past, and my desserts have come out just fine taste-wise. In this instance, would it be perfectly fine to leave out the oil and add in an extra 1/4 cup applesauce in place of it? Thanks for your baking expertise!

  23. Jemimah Simpson says

    Hi! I live in Australia, and I’ve looked everywhere but I can’t find anywhere that sells applesauce! Do you know any substitutes for that in the recipe?

  24. Cait says

    These vegan whoopie pies are THE BEST! I’ve made them twice now, and each time I make them I get so many comments about how delicious they are! In order to keep them fresh, I store the cookies/cakes and the filling separately until just before they’re ready to be eaten. Healthy and delicious! Thanks for sharing this recipe!

  25. amy danles says

    Hi Dana,
    I want to make these for my son’s birthday celebration at school. I just want to check on the melting factor? Should I make them and them freeze or refrigerate them?
    thanks!
    Love your recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would refrigerate them, and then only keep them at room temperature for a max of a couple hours! Freezing them would be OK, but can make them a little too moist once thawed. Good luck!

  26. Ana @ Ana's Rocket Ship says

    I’ve only had whoopie pies once- and I didn’t really like them. But I don’t see how I’m going to do anything but LOVE these. They’re perfect!

  27. Rebecca Strauss says

    I’d like to make these with just regular all-purpose flour instead of the gluten-free blend and oat flour. Can I substitute 1:1? Thank you!

  28. Liz T says

    OMG, I just made these and my husband and I can’t get enough. Going to make a double batch tomorrow! Also, they freeze super nice. Just freeze on a baking sheet for a few hours and wrap individually. Take them out an hour before you want to eat them to unthaw. Perfect weekday treat!!! (and almost guilt free!) Thank you so much for this recipe!! I’m new(ish) to your site and can’t wait to explore your other recipes.

  29. Melanie says

    I made these a few weeks ago for a family party and didn’t tell anyone they were gluten and dairy-free beforehand (besides my cousin who has both gluten and dairy allergies) and everyone loved them without even knowing the difference. The cake/cookies were divine, and although I don’t think my coconut cream ended up as whipped-creamy as the photos, I added peanut butter to it making peanut butter chocolate whoopie pies (SO GOOD) and that made up for the lack of volume in my whipped cream.

  30. Beth says

    Hi I’m new to becoming vegan and I was wondering why you put eggs in the mix and if so is there any substitutes btw they look amazing

  31. Paul says

    I just got done making these today, I only ended up with 14 assembled woopie pies.
    I did find some of the ingredients a bit odd and cumbersome, but delicious!

    I would like to see a recipe for these with “regular” baking ingredients yet still vegan.

  32. Heidi says

    I made these this morning… for some reason my little whoopie pies came out really, really flat! I followed the recipe perfectly, I swear. Any reason why these guys didn’t rise a little more? Yours look so fluffy… :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, and you did remember to add the baking soda? That can get overlooked in the almond milk step…As well as the baking powder? Also, did you remember to chill the batter?

  33. Enz F | Pinoy Kusinero says

    There is no greater joy than having to indulge yourself with whoopie pies without experiencing so much guilt! I am loving the coconut cream filling. This one is surely a keeper. :)

  34. Jennifer Lemke says

    These look amazing! Can I use 2 regular eggs if I’m not concerned about them being vegan? Also, we are GF and can not tolerate oats…can I use more GF flour or almond flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work for the eggs! As for the oats, use a 1/2 and 1/2 mix of more almond meal + GF flour. Let me know how it goes!

  35. Kathryn - The Scratch Artist says

    “So obviously we’re friends” I loved that line. Heart eyes emoji about everything else, of course.

  36. Sarah | Well and Full says

    I am ALL ABOUT these vegan whoopie pies!! It was genius of you to use coconut whipped cream as the filling, I love it!! :D

  37. De says

    Oh, now this I have to try. & then a pumpkin version because I had the most delicious pumpkin whoopie pie at a pumpkin patch last year. Dana, you’ve done it again!

  38. Sydney | Modern Granola says

    They are so perfect! I love your whole photography setup, too- that tall stack of whoopie pie heaven?! Yum!
    xx Sydney

  39. Eliza | Pen + Pan says

    When I saw the title of this post, I KNEW that I had another use for coconut cream at my disposal. These vegan whoopie pies are definitely worth whooping over!

  40. miss agnes says

    Oh boy, these look decadently delicious. My kids would love this. My pantry is regularly stocked with coconut milk since I’ve started reading your blog. :-)