Vegan Vanilla Whoopie Pies

I don’t think I know one person who doesn’t enjoy Whoopie pies, they’re pretty much the best parts of a cupcake squished into one. This was my very first attempt making vegan vanilla whoopie pies from scratch, the only hard part was making sure to scoop small even amounts of the dough.  After all the work had been done I thought it would be fun idea to bring some to the Jays game to share with my friends, the whoopie pies were all gobbled by the second inning !

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Vanilla Whoppie Pies
  • 2¼ cups of all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup earth balance
  • 1 cup brown sugar
  • 11/2 teaspoons egg replacer
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup almond milk
  • Vanilla Filling
  • ¼ cup vegetable shortening
  • 2 tablespoons earth balance.
  • 1½ cups icing sugar
  • 1 teaspoon vanilla extract
  • ½ to 1 tablespoon almond milk as needed
  1. Heat the oven to 350F and line two trays with parchment paper
  2. In a large bowl cream the earth balance and sugar until light and fluffy. Mix the egg replacer and water then add to the butter mixture along with the vanilla extract.
  3. In a separate bowl mix the flour, baking powder, baking soda and salt
  4. Alternate between adding the flour mixture and the almond milk to the butter/sugar mixture and combine well. Using a a small spoon, scoop the dough into 40 for small pies on the trays.
  5. Bake until the cookies puff up and the edges are golden and a toothpick inserted into the center of a cookie comes out clean. It will take about 17-19 minutes and you need to turn the trays round half way through. Let cool completely on the pans while you make the filling. To assemble: fill a pastry bag with the filling, pipe a large dollop on the flat side of one of the cookies and top with another cookie like a sandwich.


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1 Comment

  • Reply Merilen September 5, 2015 at 11:59 am

    frosting which was an epic fail, the cupcakes tuernd out to be scrumptious! I got the recipe from Simone Anne’s Blog; she has some great things on there so be sure to check it out! #gallery-1 { margin: auto; }

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