Best Vegan Whoopie Pie Recipe For Delicious Homemade Treats

If you’re on the hunt for the best vegan whoopie pie recipe, you’ve come to the right place! These delightful treats are a nostalgic nod to classic American desserts, but with a 100% plant-based twist.

Imagine soft, cakey chocolate cookies sandwiched with a creamy, fluffy vegan filling that melts in your mouth with every bite. They’re perfect for any occasion, from casual snacking to festive celebrations.

Plus, they’re free from dairy and eggs, making them accessible to everyone, including those with dietary restrictions or anyone looking to enjoy a wholesome, cruelty-free dessert.

Whether you’re a seasoned vegan baker or new to plant-based sweets, this recipe is straightforward and incredibly rewarding. Get ready to impress your friends and family with these luscious whoopie pies that don’t compromise on flavor or texture.

Let’s dive into why this recipe stands out and how you can create these irresistible treats right in your kitchen!

Why You’ll Love This Recipe

This vegan whoopie pie recipe is a winner for many reasons. First, the cake-like cookies are perfectly tender and moist, thanks to a blend of simple plant-based ingredients that yield a rich and deep chocolate flavor.

The filling is a luscious vegan buttercream that’s light, fluffy, and just the right amount of sweet.

Another reason to love this recipe is its versatility. You can easily customize the filling with flavors like vanilla, maple, or even a hint of espresso.

Plus, the recipe uses common pantry staples and comes together quickly, making it perfect for last-minute dessert cravings.

Finally, these whoopie pies store well and make fantastic gifts or party treats. If you enjoy vegan baking or want to try something new and delicious, this recipe will quickly become your go-to.

Ingredients

• 1 ¾ cups all-purpose flour (spooned and leveled)
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup organic cane sugar
• ½ cup unsweetened applesauce (acts as egg replacement)
• ½ cup plant-based milk (almond, soy, oat, or your choice)
• ⅓ cup coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• For the filling:
• ½ cup vegan butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons plant-based milk

Equipment

• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Spoon or cookie scoop

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, combine the sugar and melted coconut oil. Whisk until well blended.
4. Add the applesauce, plant-based milk, apple cider vinegar, and vanilla extract to the wet mixture and whisk until smooth and combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
6. Using a spoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly.
7. Bake for 10-12 minutes, or until the tops feel set and a toothpick inserted comes out with a few moist crumbs.
8. Remove from oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
9. While the cookies cool, prepare the filling. In a bowl, beat the vegan butter with an electric mixer until creamy.
10. Add powdered sugar and vanilla extract, then continue to beat until fluffy.
11. Add plant-based milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
12. Once cookies are completely cool, pair them by size. Spread about one tablespoon of filling on the flat side of one cookie, then sandwich with its partner.
13. Repeat until all cookies are filled. For best flavor, refrigerate for 30 minutes before serving.

Tips & Variations

For extra moisture, substitute half the applesauce with mashed ripe banana.

Try adding a pinch of cinnamon or espresso powder to the batter for a unique flavor twist.

For a different filling, experiment with vegan cream cheese or peanut butter frosting.

To make these gluten-free, swap the all-purpose flour for a gluten-free flour blend with xanthan gum.

If you want to make mini whoopie pies, simply use a teaspoon to portion the batter and reduce baking time by 2-3 minutes.

Nutrition Facts

Serving Suggestions

These vegan whoopie pies are perfect served with a glass of cold almond milk or your favorite plant-based latte. They also pair beautifully with fresh berries or a scoop of vegan ice cream, like the Cinnamon Pecan Ice Cream Recipe for a decadent treat.

For a party, consider stacking them on a dessert tray alongside other vegan goodies or using them as a centerpiece for a dessert table. Their rich chocolate flavor also complements coffee and tea perfectly, making them an ideal afternoon indulgence.

Conclusion

There you have it — a wonderfully rich, moist, and creamy vegan whoopie pie recipe that’s sure to satisfy your sweet tooth while keeping things 100% plant-based. This recipe is approachable for bakers of all levels and flexible enough to incorporate your favorite flavors or dietary needs.

With simple ingredients and straightforward steps, you’ll enjoy the process as much as the delicious results.

Don’t hesitate to experiment with the filling or try mini versions for bite-sized indulgence. And if you’re looking for more vegan treats or hearty meals, be sure to check out other recipes on this site like the Costco Vegan Mushroom Stew Recipe and the Collard Green Casserole Recipes for wholesome, comforting options.

Happy baking, and enjoy these delightful vegan whoopie pies with your loved ones!

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