Classic Vegan Chocolate Whoopie Pies

Whoopie! My Aunt Nikki gave me this recipe many many years ago and I’ve been making it vegan for a long time but have given it a few tweaks here and there over the years. She was actually raised Mennonite (like Amish-lite and not as strict as old order Amish) but left the faith after marrying my uncle. Everything she made was incredible and I would look forward to Thanksgiving at their house in Long Island every other year.

I confess I have an obsession with the Amish. We tried to go to Lancaster county in Pennsylvania once a year usually in the fall to take in the beauty and get apples to bring home. Most of these trips were before I was 100% vegan so I would sample the baked goods and these and the pumpkin variety were always my favorites. These are basically the Amish version of a devil dog although I’m sure they’d stick a pin in your tongue for saying that.

These were available everywhere in Lancaster. I know Maine is famous for Whoopie pies as well but they seem a bit more cakey and drier than these. You would always find these wrapped individually in plastic wrap. My favorites were from a family farm stand on Route 32 in Lancaster and they made incredible pickled beets and we’d always buy a case.

These are great for a picnic or BBQ cause you can wrap them up individually and then everyone can help themselves and there is no slicing a cake or dealing with covering up cupcakes or cookies. I’m not sure if that was the thought process at the Amish stands, but they’re very practical so I imagine it could be the reason.

The filling is a little unusual and a twist on a traditional buttercream. The original recipe always called for egg whites but we’re using our amazing friend aquafaba instead. It’s also the egg replacer used in the cakes so one cans worth should do it. This filling is also a great cake frosting so think about it next time you make one. It’s very marshmallowy and light. So good.

As with any baked good, always make sure it’s completely cooled before add the filling or it will melt. Wrapping each one also tightens up the texture so I always do it. I don’t know why, but they don’t taste the same if they’re not wrapped up. You could probably freeze these but ours never last that long.

Classic Vegan Chocolate Whoopie Pies

Recipe by Kreg

3.7 from 7 votes

Servings

14

servings

Prep time

15

minutes

Cooking time

12

minutes

An amazing classic Whoopie pie that’s vegan!

Ingredients

• 4 Cups All purpose flour

• 2 Teaspoons Baking soda

• 1 Cup Regular (not Dutch process) unsweetened cocoa powder

• 1/2 Teaspoon Kosher salt

• 2 Cups Vegan cane sugar

• 1 Cup Vegan shortening

• 7 Tablespoons Aquafaba (liquid from canned chickpeas)

• 1 Cup Vegan milk of choice

• 1 Cup Warm water

• 2 Teaspoons Pure vanilla extract

• Vanilla Filling

• 3 Tablespoons Aquafaba (liquid from canned chickpeas)

• 1 1/2 Teaspoons Pure vanilla extract

• 2 Tablespoons All purpose flour

• 2 Tablespoons Vegan milk of choice

• 3 Cups Vegan confectioners sugar

• 1 Cup Vegan shortening

Directions

• Whoopie pies
• In a mixing bowl, combine the flour, baking soda, cocoa and salt; whisk to remove any lumps and set aside. In a separate bowl, combine the sugar, shortening and aquafaba. Beat for about 2 minutes, scrape down the sides.
• Mix the dry ingredients with the vegan egg mixture. Add the vegan milk & warm water and beat at medium speed for 2 to 3 minutes. Scrape down the sides and add the vanilla and beat again until the ingredients are thoroughly blended. This batter is for a cake like cookie.
• Bake like drop cookies. Drop by rounded tablespoons (or use an ice cream scoop for more uniform sizes) onto parchment lined cookie sheets and bake in a preheated oven at 375° for 10 to 12 minutes or until the center of the cookies spring back when lightly pressed. Remove from the cookie sheets and cool on a wire rack or paper towels.
• Vanilla filling
• Combine all ingredients in a mixing bowl or the bowl of a stand mixer fitted with the whipping attachment. Mix until light and fluffy scraping down the sides occasionally approximately 5-6 minutes. If filling seems too thick, add more vegan milk one teaspoon at a time until the right consistency. Should be a fluffy frosting consistency but not runny.
• Assembly
• Take a Whoopie pie bottom (or top, they’re the same) and add a scoop of filling (I use an ice cream scoop again for uniform scoops) and top with another pie piece and squeeze lightly together forming a pie.
• Store by wrapping individually in plastic wrap or wax paper. For plastic wrap, cut a piece slightly larger than the Whoopie pie then twist the bottom tight until wrapped completely around the pie. For wax paper, roll up and twist the ends on each side and tuck under. Store in the fridge if not eating right away. These will also freeze well.

Notes

• Make sure to use a regular cocoa powder. Trader Joe’s makes a good one.
  
• You could make mini versions (just use a smaller scoop) or super big ones too. Your choice.

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