In my defense, these are delicious. I apologize in advance for offending anyone with this obviously overindulgent dessert.
But one bite in and I think you’ll be singing a different tune. Nay, even thanking me! Man, so glad we worked through this, guys.
What do you say? Let’s make whoopie pie s’mores!
Do you know what a whoopie pie is? If not, go study up.
Part of the lure of s’mores is the crunchy graham crackers (for that, try these S’mores Bars). But what if the chocolate bar was the slightly “crunchy” part, and the crackers were replaced with soft and tender chocolate cake?
I mean…what’s not to love? I knew you’d come around.
These s’mores are easy to make, as the whoopie cakes require just 1 bowl! The rest happens on a baking sheet (or over the open fire if you’re cool like that – just don’t rub it in our faces).
The assembly is quite easy. Make cakes, top with chocolate and marshmallows, toast, top with fruit (optional for color), smash, and enjoy!
I’m quite smitten with these s’mores! They’re:
Chocolaty
Gooey
Sweet
Toasty
Marshmallow-stuffed
Summery
& Kind of awesome
These are thee perfect dessert for warm weather, especially BBQs and outdoor gatherings. If you’re going camping, make the cakes ahead of time, toast your mallows on the fire, and go to town! What a lovely summer activity that would be. It’s officially added to my summer bucket list.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see your s’mores creations. Cheers, friends!
Whoopie Pie S’mores
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 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/4 cup grape seed or canola oil
- 1/3 cup coconut sugar (or sub organic cane sugar)
- 5 Tbsp 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 cup unsweetened cocoa powder (plus 1 extra Tbsp as original recipe is written // adjust if altering batch size)
- 1/2 cup almond meal (finely ground from raw almonds)
- 1/4 cup gluten-free oat flour (finely ground from raw oats)
- 3/4 cups gluten-free flour blend (plus 1 extra Tbsp as original recipe is written // adjust if altering batch size)
FILLINGS
- 1 10-ounce bag vegan gluten-free marshmallows (I like Dandies // halved)
- 6 ounces vegan dark chocolate (broken/roughly chopped)
- Fresh blueberries + sliced strawberries (optional)
Instructions
- Make chocolate cakes by measuring out almond milk in a liquid measuring cup, adding apple cider vinegar (or lemon juice) and baking soda, and stirring. Set aside.
- In a large mixing bowl, prepare flax eggs by combining flaxseed meal and water. 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 lumps 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 (use more or less if altering batch size) with nonstick spray (if you don’t have two baking sheets, just use one and bake the cakes in 3-4 batches).
- 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 40-48 total cakes.
- Once the cakes are completely cooled, arrange half of the cakes on 1-2 baking sheets (upside down) and top each with a chocolate square and several halved marshmallows.
- Broil on the top rack of the oven on high broil until toasty and brown. Watch carefully as they will burn/toast quickly! (Alternatively, if using a grill or campfire, toast the marshmallows over the fire and place between cakes once toasted).
- Top with fruit (optional) and another cake of similar size and shape and press down slightly.
- Enjoy immediately! Best when fresh.
- Leftover cakes will keep covered at room temperature up to 3 days or in the freezer up to 1 month.
Notes
*Nutrition information is a rough estimate calculated with chocolate and fruit.
Anna Wright says
Oh Boy! These look delicious. Thanks for sharing the recipe. I am a great chocolate lover and adore the traditional methods of making chocolate chip cookies and cakes. I like your style of cooking which looks unconventional but follows traditional methods. Great Work Dana.
Kiva says
Please DO NOT EVER SHUT THIS PAGE DOWN. please
Chari says
Made these today (exactly as written, no subs) while babies were napping. Came together super quick (love the one bowl business–yaaaassss)! They are moist, soft, but have no problem holding all of that goodness. We really enjoyed these. Thank you and happy Friday.
Naturally Healthy says
I love s’mores and I love whoopies, so I’m pretty sure I’m gonna love these : D
Sarah says
This is such a fun twist on the traditional s’more! I’m a huge chocolate lover, so I can’t wait to try swapping out graham crackers for whoopie pies:) Sounds so delicious!
XO – Sarah
Julia @ Sprinkles & Saturdays says
Ahh these look so good! Im down with s’mores of any kind but these look to die for.
Janel | Peach and the Cobbler says
Oh my geeeeee! I think you just put two of my favs together – whoopie pies + smores. High fives for another GENIUS idea!
Ha! thanks Janel. Hope you give them a try!
Ana says
This looks to die for! I am have to make this soon!
Erin says
These look amazing!!!!
Cassie says
I’d rather roast these over the campfire instead of actual s’mores, haha! What would be the best substitute for applesauce–would canned pumpkin work in this recipe?
I think so, yes! If you give it a try, let me know how it goes!
Elisabeth Kaizer says
I wonder what you would sub for oats? I am allergic, but these look so yummy!
See this FAQ for more help!
Kate says
I love you for these. I can’t wait to try them! I’ve made your one bowl gf banana bread so many times I know the recipe by heart…. I have a feeling these might be on that level ?
Natalie | Feasting on Fruit says
I’m not seeing overindulgent at all, I’m seeing just the right amount of indulgent. I’m seeing s’mores with double the chocolate…a.k.a. genius! Plus the fruit in there makes it seem much more reasonable to eat like three :)
Izzy Bruning says
They look AMAZING!
I love all your recipes and these I will defiantly have to try! :)
Izzy
Pure Ella says
These look incredible!!! And so creative and fun!! :)
Aleksandra says
They look super yummy – said me while munching on marshmallows… :) (what a coincidence! tbf it is so cold here today I had made myself a hot chocolate too….)
Sammie says
These look soo good. I have to confess to never having made a whoopie pie and I just need to jump that hurdle. These Whoopie Pie S’mores are the firecracker that I need to make me jump!