Vegan Whoopie Pie Recipe
In this blog, I will share with you a vegan whoopie pie recipe that is extremely delicious.
Ingredients
- 1/2 cup unsweetened plain almond milk
- 3/4 teaspoon of apple cider vinegar or lemon juice
- 1 1/2 teaspoon baking soda
- 2 tablespoon flaxseed meal
- 5 tablespoon water for flax eggs
- 1/4 cup avocado oil
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 3/4 cup unsweetened applesauce
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 heaping cup of unsweetened cocoa powder
- 1/2 cup almond meal
- 1/4 cup gluten-free oat flour
- 3/4 heaping cups gluten-free flour blend
Instructions
- Make your coconut whipped cream by mixing chilled coconut cream in a large mixing bowl. Set whipped cream in a large freezer bag and freeze until completely chilled. To prepare the batter, rinse the mixing bowl.
- Add apple cider vinegar and baking soda to almond milk in a liquid measuring cup. Set aside.
- Combine water and flaxseed meal in a large mixing bowl to make flax eggs. While your other ingredients are being prepared, let them rest for five minutes.
- Add the oil, maple syrup and coconut sugar, and whisk to combine.
- Next add vanilla, salt, and applesauce, and whisk to combine. Stir in almond milk mixture and continue whisking until well combined. about half a minute.
- In the final step, whisk together the cocoa powder, baking powder, oat flour, almond meal, and gluten-free flour, making sure there are no large clumps left.
- Preheat the oven to 350 degrees Fahrenheit, and chill and thicken the batter in the refrigerator for 20 minutes. Spray non-stick cooking spray on two large baking sheets.
- As soon as the oven is preheated, spoon out a heaping tablespoon of batter onto the prepared baking sheets, leaving at least one inch of space for spreading.
- In a baking pan, bake the cookies for 10-14 minutes, or until the edges appear dry. Allow cooling completely on the cooling racks after removing from the oven and resting for 5 minutes on a baking sheet.
- You will need to repeat this step until all of the batters are used up.
- Using the coconut whipped cream bag, cut off a small corner and pipe coconut whipped cream generously onto the underside of half the cake. Add another cake that is similarly shaped and sized, and gently press down.
- Cover loosely with plastic wrap after arranging on large serving plates or cooled baking sheets. These can be enjoyed right away.
- You can store leftovers in the refrigerator for 3-4 days if they are covered with plastic wrap.