Vegan Whoopie Pies | These vegan whoopie pies are a classic sweet treat, and easy for beginner bakers. Soft chocolate cake cookies sandwiched with dairy-free coconut whipped cream make the perfect vegan dessert.
These vegan chocolate whoopie pies, sometimes called moon pies or ho-ho’s, are easy to make and a great recipe for beginner bakers, requiring simple ingredients and easy methods.
Whoopie pies are the perfect sweet treat! Soft, moist chocolate cakes are sandwiched with sweet coconut whipped cream. They’re fluffy, perfectly sweet, dairy-free, and full of chocolate.
This eggless whoopie pie recipe uses ground flax mixed with water (flax egg) to bind the batter, yielding a soft, fluffy texture. The acidity from the vinegar in the vegan buttermilk reacts with the baking powder, providing an incredible tenderness.
What Are Whoopie Pies?
Whoopie pies are a type of sandwich cake made with small chocolate cakes and a sweet, whipped filling. They’re a classic American treat, and are kind of like a cross between a cake and a cookie. Can’t get much better than that, right?
The cakes are a basic chocolate cake batter baked in 3-inch rounds and sandwiched with either whipped cream, buttercream, or a marshmallow filling.
How Do You Make Vegan Whoopie Pies?
Vegan chocolate whoopie pies are an easy treat for beginner vegan bakers to make. This recipe consists of just two elements- the chocolate cake and the whipped cream filling.
To make the whoopie pie cakes, simply prep the flax egg by combining ground flax and water. Set aside to thicken for a few minutes. Add vinegar to plant-based milk to create dairy-free buttermilk. The acidity provides a tender crumb and slight tanginess.
Mix together the flour, baking powder, and salt. Add to the wet ingredients and spoon onto your prepared baking trays, then bake for 11 minutes.
Whip together the coconut whipped cream and assemble the whoopie pies.
How Do You Make Coconut Whipped Cream?
The key to making delicious, thick coconut whipped cream is choosing the right brand of coconut milk. To make coconut whipped cream, you need to use full-fat coconut milk. I find Aroy-D coconut milk to be the best!
Another tip for making coconut whipped cream is refrigerating the can overnight, then opening it from the bottom to discard the liquid more easily.
When making coconut whipped cream, discard the liquid from the can and only use the thick coconut cream. Add vanilla and powdered sugar, and whip until thick.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Prepare the coconut whipped cream by combining refrigerated coconut milk with vanilla and powdered sugar.
Combine the wet ingredients in a large mixing bowl.
Sift the dry ingredients in a separate medium-sized bowl. Sifting ensures a smooth batter. Add the dry ingredients to the wet ingredients and gently combine until smooth.
Spoon the batter onto prepared baking sheets with a 1 1/2 tablespoon cookie scoop, about 2 inches apart. Bake for 11 minutes or until dry and not glossy.
Spoon or pipe the coconut whipped cream onto half of the cake rounds.
Pair the tops to the bottoms according to size, and assemble the whoopie pies.
Tips for Making Vegan Whoopie Pies
What to Serve with Vegan Whoopie Pies
Whoopie pies are a great treat for any occasion, from simple weekend get-togethers and birthday parties to BBQ’s and potlucks.
For more vegan chocolate desserts, try my Oatmeal Chocolate Chip Cookies or Chocolate Tofu Pudding.
Storage
Store the whoopie pies covered in the fridge for up to 3-4 days.
FAQ’s
Whoopie pie filling varies from whipped cream to marshmallow filling, or even buttercream. This vegan whoopie pie recipe uses homemade coconut whipped cream.
Yes, whoopie pies should be refrigerated since they are filled with whipped cream. Whoopie pies last 3-4 days in the fridge.
Vegan Whoopie Pies Recipe
Equipment
- 2 baking sheets
- 2 silicone baking mats or parchment paper
- 1 piping bag or large ziplock bag
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup cocoa powder
- ½ teaspoon salt
- ¾ cups plant-based milk I used oat milk
- 3 teaspoons apple-cider vinegar or white vinegar
- 2 tablespoons ground flax
- 6 tablespoons water
- 4 tablespoons vegan butter melted
- ½ cup white sugar
- 1 ½ teaspoon vanilla extract divided
- 200 mililitres full-fat coconut milk about 1/2 can, refrigerated overnight
Instructions
- Prepare the coconut whipped cream by opening a can of coconut milk that you've refrigerated overnight. Discard the liquid from the can and place the thick coconut cream into a mixing bowl. Add 1/2 teaspoon vanilla extract and powdered sugar. Whip with a hand mixer until thick. Cover and place in the fridge for an hour.
- Preheat the oven to 350°F/180°C and line two baking sheets with silicone baking mats or parchment paper.
- In a small bowl, combine the ground flax with the water and mix. Set aside for 5 minutes to thicken.
- In a large mixing bowl, combine the plant milk with the vinegar and mix. Set aside for 5 minutes while you prepare the other ingredients.
- In a separate mixing bowl, sift together the flour, cocoa, baking powder, and salt.
- To the oat milk, add the flax mixture, melted vegan butter, sugar, and 1 teaspoon vanilla. Whisk to combine. Add the dry ingredients to the bowl and gently mix until combined, ensuring there are no lumps. Do not over-mix the batter.
- Using a 1 1/2 tbsp cooking scoop, scoop the batter onto the baking sheets about 2 inches apart and bake for 11 minutes or until the tops are dry and not glossy. Allow the cookies to cool slightly before transferring them to a cooling rack to cool completely.
- Transfer the coconut whipped cream to a piping bag or ziplock bag and pipe it onto half of the cookies. Pairing them up by size, add a cookie on top of the coconut cream to complete the whoopie pies.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
