Vegan Whoopie! Pies


Not quite a pie, not quite a cookie or cake, these fun desserts are somewhere in between. A sweet creamy filling is sandwiched between two chocolate cakes and served with a fork. These little diddies are a New England phenomenon and a Pennsylvania Amish tradition. According to food historians, Amish women would pack these little confections into farmer’ lunch boxes and called them hucklebucks. However,  every time the farmers were confronted with a hucklebuck in their lunchbox they would shot “whoopie!”, resulting in the popular name known today.

Here is a recipe for my own vegan version:

  • 1 cup dairy-free almond milk
  • 1 T. apple cider vinegar
  • 1 1/3 cup flour
  • 2/3 cup cocoa powder
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 1/3 cup dairy-free soy margarine
  • 1 cup sugar
  • 2 T. egg replacer powder mixed with 3 T. hot water


  • 2 cups confectioner’s (powdered) sugar
  • 1/3 cup vegetable shortening
  • 3 tbsp milk substitute of your choice
  • 1 tsp vanilla extract
  • 1-2  vanilla beans (optional, but defiantly worth it)


1. Preheat the oven to 400 F. Line two large baking sheets with parchment paper (this makes clean up so easy!). In a small bowl, whisk together the dairy-free almond milk and apple cider vinegar, and let the mixture sit for 5 minutes, or until thickened and slightly curdled. Set aside.

2. In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

3. In a large mixing bowl using an electric hand mixer, beat the dairy-free soy margarine and sugar until fluffy, about 3-4 minutes. Add the Egg Replacer mixture, and beat until the mixture is creamy and well combined. Add the dry mixture in several additions, alternating with the almond milk mixture, until all ingredients have been added and the mixture is smooth.

4. Using an ice cream scoop or measuring cup, scoop the batter onto the prepared sheets, leaving about 2″ between cakes. Bake for 10-12 minutes, or until the cakes spring back when pressed. Use a spatula to transfer the cakes to a wire cooling rack to cool completely before filling.

5. For the filling: beat the shortening and the sugar on medium speed until fluffy, then slowly add the liquid ingredients. If you wish to add the vanilla bean, slice the bean down the center and scoop out the “caviar” with a spoon. Discard the husk (or keep it in your sugar to make vanilla sugar!) and add the vanilla “caviar” to the mixture. Beat on medium speed for 3-5 minutes, then whip the mixture on high-speed for 2 minutes.

6. When the cakes are  	completely cool, spread the flat side (bottom) of one chocolate cake with a  	generous amount of filling. Top with another cake, pressing down gently to  	distribute the filling evenly. Repeat with all cookies. 
7. Enjoy them now, or to save them for later, wrap in plastic wrap and freeze them for up to a month.

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