Vegan Whoopie Pies
Ingredients
The cakes
-
½
cup
unsweetened plain almond milk
-
¾
tsp
apple cider vinegar or lemon juice
-
1½
tsp
baking soda
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water (to make flax eggs)
-
¼
cup
avocado oil
-
⅓
cup
coconut sugar
-
⅓
cup
maple syrup or agave nectar
-
¾
cup
unsweetened applesauce
-
½
tsp
pure vanilla extract
-
¼
tsp
sea salt
-
½
tsp
baking powder
-
½
heaping cup
unsweetened cocoa powder
-
½
cup
almond meal
-
¼
cup
gluten-free oat flour
-
¾
heaping cups
gluten-free flour blend
The filling
-
2
batches
coconut whipped cream
Instructions
- Prepare the coconut whipped cream and chill it completely.
- Mix almond milk with apple cider vinegar and baking soda, then set aside.
- Prepare flax eggs by combining flaxseed meal and water, letting it rest for 5 minutes.
- In a mixing bowl, combine oil, coconut sugar, and maple syrup, then whisk.
- Add applesauce, vanilla, and salt to the mixture and whisk again.
- Incorporate the almond milk mixture, whisking until combined.
- Add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour, whisking until smooth.
- Chill the batter for 20 minutes and preheat the oven to 350°F (176°C).
- Scoop batter onto baking sheets, leaving space for spreading, and bake for 10-14 minutes.
- Let the cakes cool on racks completely.
- Pipe coconut whipped cream onto half of the cooled cakes and top with the other half.
- Refrigerate for at least 1 hour before serving for best results.
Nutrition Facts (estimated)
Servings
24
Calories
170
Total fat
11.8g
Total carbohydrates
16.9g
Total protein
2.4g
Sodium
109mg
Cholesterol
0mg
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