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!
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.
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.
These whoopie pies are amazing! They’re:
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.
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!
Vegan Whoopie Pies
- 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*
- 2 batches coconut whipped cream (NOTE: 2 batches require 2 14-ounce cans coconut cream chilled overnight in the refrigerator)
- 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.
*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.