These vegan whoopie pies are easy to make and such cute-looking cookies. These are cake-like cookies filled with a delicious soft vanilla filling.
If you love a good traditional whoopie pie, then check this recipe out.
It’s been many years since I’ve had a whoopie pie, and the homemade version is much better than any other store-bought one.
They remind me of mini cookie cakes if you’ve never had one. And who doesn’t love a little hand cake?
You have hand pies, so why not hand cakes? Hand cakes would be a better name than whoopie pies.
Vegan Whoopie Pie Recipe Q&A
There are a couple of different frostings your can use for whoopie pies.
1. Vegan cream cheese frosting, which I use vegan cream cheese + vegan butter. I prefer this one for whoopie pies.
2. Often, people use a marshmallow fluff and vegan butter mixture, it’s hard to find a vegan marshmallow fluff, and I didn’t feel like making my own. But there are recipes out there if you want that version.
3. Vegan buttercream frosting is another option.
You can also make these with different flavors like;
Peppermint whoopie pies-
To the frosting, I would add 1/4-1.2 tsp of peppermint extract, then crush some candy canes and dip the sides, add a yummy peppermint crunch, and it’s beautiful.
Peanut butter whoopie pies-
You could add peanut butter to the frosting and chopped-up vegan peanut butter cups.
Strawberry-
You can make a strawberry buttercream and then dip the sides in freeze-dried strawberries for a chocolate-covered strawberry experience.
You can use fresh strawberries if you’re eating them the day of.
These would be so cute for Valentine’s day!
Use whichever flavor of frosting you think goes well with chocolate cakes.
Can I use vegan butter instead of shortening?
I’ve only ever used shortening, which helps these whoopie pies keep their shape.
I would be worried the vegan butter would spread too much, and you want a fluffy whoopie pie, not a flat one.
What is in a whoopie pie?
A whoopie pie is made up of two pieces of chocolate cake and is typically filled with either marshmallow cream or buttercream frosting.
Can you make these a gluten-free whoopie pies?
I’ve never made these gluten-free, but you could use all-purpose gluten-free flour in a 1:1 ratio.
What ingredients do you need for a vegan whoopie pie recipe?
Check out the recipe card at the bottom of this post for the full recipe.
- vegan vegetable shortening
- white sugar
- brown sugar
- non dairy milk (soy milk, almond milk, oat milk, rice milk, whichever plant-based milk you prefer)
- white vinegar (or apple cider vinegar if that’s all you have)
- flax meal or egg replacer
- vanilla
- baking soda
- salt
- unsweetened cocoa powder
- all purpose flour
Filling
- powdered sugar
- vegan butter, soft
- vegan cream cheese, soft
- vanilla extract
- non dairy milk
How do you make vegan whoopie pies?
Preheat your oven to 375 degrees, line two baking sheets with a Silpat, parchment paper, or cooking spray, and set them aside.
Make your vegan buttermilk by taking a liquid measuring cup, adding 1 cup of non-dairy milk with 1 TB vinegar, stirring until combined, and setting it aside.
Make your flax egg by combing your 1 TB flax meal with 2 TB water in a small bowl or cup, stirring, and letting it thicken.
Take a stand mixer fitted with the paddle attachment or a hand mixer with a large bowl.
Add the shortening and white and brown sugar into the bowl of a stand mixer, and mix on medium for a few minutes until it starts to get creamy.
Then add the vanilla extract, flax egg, cocoa powder, baking soda, and salt; stir until combined.
Then add the 2 cups of flour until combined.
Let the batter rest for about 5 minutes.
Take your prepared cookie sheets and a small to medium cookie scoop (or an ice cream scoop) and scoop out the batter; these will spread, so don’t put them too close together; 12 worked on my baking sheet.
Bake for 8-10 minutes, don’t overbake.
Let rest for 5 minutes, then place them on a cooling rack to cool (wire rack).
Take your stand mixer and a clean bowl and combine the filling ingredients; mix slowly, then medium-high until whipped well for 2-3 minutes.
Match up the cookies in twos, take the bottom half, and spread the cream filling on the flat side, then place the unfrosted pair (flat sides together) to make a sandwich.
Repeat with the remaining cookies.
How do you serve these chocolate whoopie pies?
These can be served at room temperature or cold from the fridge, whichever you prefer.
How do you store whoopie pies?
The whoopie pies need to be placed in an airtight container in the fridge for up to 5 days.
They are better at room temperature when you go to serve them.
Can you freeze whoopie pies?
Yes, place the soft chocolate cookies in a freezer-safe container for up to 3 months.
When you want to eat them, let them defrost on the counter before serving.
Want some delicious vegan cookie recipes?
Ingredients
- 1/4 cup vegan shortening
- 1/2 cup white sugar
- 1/2 cup brown
- 1 cup non dairy milk
- 1 TB vinegar
- 1 flax egg
- 1 tsp vanilla
- 1/2 TB baking soda
- 3/4 tsp salt
- 1/4 cup unsweetened cocoa powder
- 2 cups all purpose flour
Filling
- 2 cups powdered sugar
- 5 TB vegan butter soft
- 4 TB vegan cream cheese soft
- 1 tsp vanilla extract
- 1 TB non dairy milk
Instructions
- Preheat your oven to 375 degrees, line a baking sheet with Silpat, parchment paper, or cooking spray, and set it aside.
- Make your vegan buttermilk by taking a liquid measuring cup, adding 1 cup of nondairy milk with 1 TB vinegar, stirring until combined, and setting it aside. Make your flax egg by combining your 1 TB flax meal with 2 TB water, mixing, and letting it thicken.
- Take a stand mixer fitted with the paddle attachment or a hand mixer with a large mixing bowl. Add the shortening and white and brown sugar, and mix on medium for a few minutes until it starts to get creamy. Then add the vanilla extract, flax egg, cocoa powder, baking soda, and salt; stir until combined. Then add the 2 cups of flour until combined.
- Let the batter rest for about 5 minutes.
- Take your prepared cookie sheet and a small to medium cookie scoop and scoop out the batter; these will spread, so don't put them too close together; 12 worked on my cookie sheet.
- Bake for 8-10 minutes, don't overbake. Let rest for 5 minutes, then place them on a cooling rack to cool.
- Take your stand mixer and a clean bowl and combine the filling ingredients; mix slowly, then medium-high until whipped well for a few minutes.
- Match up the cookies in twos, take the bottom half, and spread frosting on the flat part, then place the unfrosted pair (flat sides together) to make a sandwich. Repeat with the remaining cookies.
Notes
Nutrition
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