Vegan, Gluten-Free Whoopie Pie Recipe: A Healthy-ish Take on a Sugar-Rush Classic
Whoopie pie (aka moon pie) is a New England classic, a Pennsylvania Amish tradition, and the official state treat of Maine. Marshmallow cream is slathered between two mound-shaped pieces of chocolate cake, and the result is a reworked frosted cake of sorts. Despite its historic origins, the whoopie pie is not exactly a wholesome part of the diet – it’s packed with white sugar and white flour and relatively devoid of nutrition. Luckily, you can enjoy the tradition of the snack without the dietary setback by making the following vegan whoopie pie recipe!
Vegan Whoopie Pie Recipe
Makes 12-15 pies
Ingredients
For the pies
For the cream filling
Directions
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, beat together the flour, baking soda, baking powder, and salt until smooth and creamy. In a separate bowl, whip the butter and maple syrup together until fluffy. In another bowl, whisk together the rice milk, vinegar, and vanilla. Add the butter mixture and wet ingredients to the large bowl and mix until well combined.
On a parchment paper-line baking sheet, drop heaping tablespoons of the mixture 2 inches apart from one another. Place the baking sheet in the oven and bake for 8-10 minutes. Let cool before assembling.
For the cream filling, drain and rinse the cashews and add them to a food processor or high-speed blender along with the other ingredients. Blend until smooth and creamy.
To assemble, pipe the filling onto one flat side of the two patties making each whoopie pie. Place the other cake, flat side down, atop the filling and press down gently so that the filling slightly oozes to the sides. Repeat with the remaining cakes. Serve immediately and enjoy!
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Whoopie Pie Image from Shutterstock
