Heavenly Vegan Whoopie Pie Recipe
Whoopie Pie Batter
- 2-2/3 C. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1-1/2 C. sugar
- 1/2 C. cocoa
- 1/2 C. Spectrum palm oil shortening
- 1/2 C. non-dairy milk
- 1/2 C. hot water
- 3 tsp Ener-G egg replacer, blended into 4 Tbsp. warm water
Blend ingredients together until smooth. (It isn’t really necessary to cream the shortening and sugar first, but you can if you wish.)
Drop by spoonfuls (I use a 1-Tbsp scoop) onto prepared cookie sheet. I line mine with parchment, but you can use shortening or spray oil if you prefer.
Bake at 425 degrees for 7-8 minutes, or until tops just barely spring back when touched. Allow to cool completely before assembling pies by putting each pair of cookies flat-side together with filling in between.
Filling
- 1 C. Suzanne’s Ricemellow Creme (see note below)
- 1 C. Spectrum shortening
- 1 C. confectioner’s sugar
Blend until smooth.
Note: Ricemellow can be found at your favorite vegan food outlet and at many co-ops.
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June 25th, 2011 → 2:11 pm[...] Heavenly Vegan Whoopie Pie Recipe [...]
Kris
May 22, 2011
Love your note on the whoopie pies!!
We have been veggie for years and are transitioning to vegan. At least six out of seven day this week!
Will make these later. Whole foods has been making them and they are AWESOME but not vegan…
So thanks! Look fwd to being inspired by your blog.
Mom
May 22, 2011
Oh no! Now I want to go make whoopie pies again!
Congratulations on going vegan! I think you’ll find homemade whoopie pies are far superior to anything store-bought. Let me know if you have questions about them, or about any other aspect of veganism. I can recommend some great cookbooks!
Tammy
May 30, 2011
Hi! This looks great! I grew up in Maine where whoopie pies are a huge tradition! I’d love to know how many your recipe makes and whether the Ener-G powder made the cake parts grainy in texture (I mean do they feel that way when you eat them, not in appearance–I’m not an Ener-G fan but will use it if I have to!!). Thanks!!
Tammy
May 30, 2011
I’m back with my own answers since I decided to make them right away. The recipe made 18 whoopie pies and the texture of the cake part is not grainy using Ener-G! Very yummy!! Thanks, “Mom”!!
Mom
May 30, 2011
Tammy,
I understand about having to make them right away – that happens to me, too! I’m so glad you’re enjoying them (if you have any left, that is!).
I’ve never experienced grainy cake with Ener-G, but I have had rubbery cake from mixing the egg replacer and water together before adding to the batter. The batter gets gummy and hard to manage, and the end product is less than satisfying. (Mixing them before adding to a sturdy cookie dough seems to work pretty well, though.)
Thanks for dropping by and letting us know how your whoopie pies turned out. If you like, you can take some pictures and post them to our Facebook page. Yum!
xoxoxox
Mom
Shannin
April 10, 2012
I just made these. I think next time I will leave out at least 1/4 cup of sugar from the cake part. I also added 1/4 tsp of chocolate extract to the cake and 1/2 tsp vanilla extract to the filling. These were very yummy. Big hit with my guests. Definitely going to make them again.