Vegan Whoopie Pies Recipe
Soft chocolate cake cookies sandwiched with sweet coconut whipped cream. These vegan whoopie pies are a classic treat, and easy for beginner bakers.
Serving Size 6
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
Use full-fat coconut milk and refrigerate it overnight.
Allow the cakes to cool completely before assembling the whoopie pies.
Nutrition Info
Serving: 1gCalories: 350kcalCarbohydrates: 47gProtein: 6gFat: 17gFiber: 4gSugar: 17g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
