If you’re vegan and you love whoopie pies, you’re in luck! These vegan whoopie pies are just as delicious as the traditional ones, but they’re made with vegan-friendly ingredients. The best part about these whoopie pies is that they’re super easy to make. In this blog, I will share with you a vegan whoopie pie recipe that is extremely delicious. All you need is a few simple ingredients and a bit of time, and you’ll have yourself a tasty treat that everyone will love. Whoopie pies are a classic treat, but not everyone can enjoy them. That’s why we’ve whipped up a delicious vegan-friendly recipe for whoopie pies that any vegan can enjoy!
A vegan whoopie pie is a dessert made with two soft, round pieces of cake filled with a creamy filling. They can be made in any flavour, but are typically chocolate, vanilla, or pumpkin. Vegan whoopie pies are a delicious and easy-to-make dessert that is perfect for any occasion. Whether you are hosting a party or just want to have a special treat, these pies will definitely satisfy your sweet tooth. One of the great things about vegan whoopie pies is that they can be made ahead of time and stored in the freezer for later. So if you’re ever in need of a quick and easy dessert, reach for a vegan whoopie pie!
How To Make Vegan Whoopie Pie
Some vegan whoopie pies are chocolate flavoured, while others are made with fruit fillings. There are even some savoury versions of the vegan whoopie pie, which feature herbs and spices instead of sweet fillings. No matter what the flavour, a vegan whoopie pie is a delicious and indulgent treat that is perfect for any occasion. Whether you enjoy your whoopie pie plain or topped with fruit, nuts, or chocolate chips, one thing is for sure – you won’t be able to resist its tasty goodness. So go ahead and indulge in a vegan whoopie pie today – your tastebuds will thank you!
Ingredients To Make Vegan Whoopie Pie
- 1/2 cup unsweetened plain almond milk
- 3/4 teaspoon of apple cider vinegar or lemon juice
- 1 1/2 teaspoon baking soda
- 2 tablespoon flaxseed meal
- 5 tablespoon water for flax eggs
- 1/4 cup avocado oil
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 3/4 cup unsweetened applesauce
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 heaping cup of unsweetened cocoa powder
- 1/2 cup almond meal
- 1/4 cup gluten-free oat flour
- 3/4 heaping cups gluten-free flour blend
Step By Step Instructions To Make Vegan Whoopie Pie
Step1
Make your coconut whipped cream by mixing chilled coconut cream in a large mixing bowl. Set whipped cream in a large freezer bag and freeze until completely chilled. To prepare the batter, rinse the mixing bowl.
Step2
Add apple cider vinegar and baking soda to almond milk in a liquid measuring cup. Set aside.
Step3
Combine water and flaxseed meal in a large mixing bowl to make flax eggs. While your other ingredients are being prepared, let them rest for five minutes.
Step4
Add the oil, maple syrup and coconut sugar, and whisk to combine.
Step5
Next add vanilla, salt, and applesauce, and whisk to combine. Stir in almond milk mixture and continue whisking until well combined. about half a minute.
Step6
In the final step, whisk together the cocoa powder, baking powder, oat flour, almond meal, and gluten-free flour, making sure there are no large clumps left.
Step7
Preheat the oven to 350 degrees Fahrenheit, and chill and thicken the batter in the refrigerator for 20 minutes. Spray non-stick cooking spray on two large baking sheets.
Step8
As soon as the oven is preheated, spoon out a heaping tablespoon of batter onto the prepared baking sheets, leaving at least one inch of space for spreading.
Step9
In a baking pan, bake the cookies for 10-14 minutes, or until the edges appear dry. Allow cooling completely on the cooling racks after removing from the oven and resting for 5 minutes on a baking sheet.
Step10
You will need to repeat this step until all of the batters are used up.
Step11
Using the coconut whipped cream bag, cut off a small corner and pipe coconut whipped cream generously onto the underside of half the cake. Add another cake that is similarly shaped and sized, and gently press down.
Step12
Cover loosely with plastic wrap after arranging on large serving plates or cooled baking sheets. These can be enjoyed right away.
Step13
You can store leftovers in the refrigerator for 3-4 days if they are covered with plastic wrap.
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Conclusions
Vegan whoopie pies are a delicious and versatile treat that can be enjoyed by vegans and non-vegans alike. With the right ingredients, these delectable desserts can be made in no time at all. Whether you’re looking for something to satisfy your sweet tooth or impress your guests at your next dinner party, vegan whoopie pies are sure to hit the spot! So why not give them a try today?
Vegan Whoopie Pie Recipe
Ingredients
- 1/2 cup unsweetened plain almond milk
- 3/4 teaspoon of apple cider vinegar or lemon juice
- 1 1/2 teaspoon baking soda
- 2 tablespoon flaxseed meal
- 5 tablespoon water for flax eggs
- 1/4 cup avocado oil
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 3/4 cup unsweetened applesauce
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 heaping cup of unsweetened cocoa powder
- 1/2 cup almond meal
- 1/4 cup gluten-free oat flour
- 3/4 heaping cups gluten-free flour blend
Instructions
- Make your coconut whipped cream by mixing chilled coconut cream in a large mixing bowl. Set whipped cream in a large freezer bag and freeze until completely chilled. To prepare the batter, rinse the mixing bowl.
- Add apple cider vinegar and baking soda to almond milk in a liquid measuring cup. Set aside.
- Combine water and flaxseed meal in a large mixing bowl to make flax eggs. While your other ingredients are being prepared, let them rest for five minutes.
- Add the oil, maple syrup and coconut sugar, and whisk to combine.
- Next add vanilla, salt, and applesauce, and whisk to combine. Stir in almond milk mixture and continue whisking until well combined. about half a minute.
- In the final step, whisk together the cocoa powder, baking powder, oat flour, almond meal, and gluten-free flour, making sure there are no large clumps left.
- Preheat the oven to 350 degrees Fahrenheit, and chill and thicken the batter in the refrigerator for 20 minutes. Spray non-stick cooking spray on two large baking sheets.
- As soon as the oven is preheated, spoon out a heaping tablespoon of batter onto the prepared baking sheets, leaving at least one inch of space for spreading.
- In a baking pan, bake the cookies for 10-14 minutes, or until the edges appear dry. Allow cooling completely on the cooling racks after removing from the oven and resting for 5 minutes on a baking sheet.
- You will need to repeat this step until all of the batters are used up.
- Using the coconut whipped cream bag, cut off a small corner and pipe coconut whipped cream generously onto the underside of half the cake. Add another cake that is similarly shaped and sized, and gently press down.
- Cover loosely with plastic wrap after arranging on large serving plates or cooled baking sheets. These can be enjoyed right away.
- You can store leftovers in the refrigerator for 3-4 days if they are covered with plastic wrap.
