Vegan Chocolate & Peppermint Whoopie Pie Recipe
Our vegan chocolate and peppermint whoopie pies are a devilishly moreish vegan sweet treat that will make you shout ‘Whoopie’ when you give them a taste.
In fact, you might find yourself making a second batch of sooner than you think!
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Whoopie pies originate from America, where they say that Amish wives used leftover batter and frosting to make these delectable sandwiched treats and put them in their husbands’ lunch boxes. When their husbands found them, they shouted, ‘Whoopie’!
These little pies are still a welcomed sweet treat and can easily be made vegan with this easy recipe.
Our vegan whoopie pie recipe is quick and simple to make and can be prepared and cooked in 30 minutes, which is good because they are normally eaten quickly!
You might like to add a very tiny drop of green food colouring to the peppermint cream filling, but it is best to keep the colour subtle rather than garishly green!
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- For the cookies:
- vegan egg replacer, equivalent to 2 eggs
- 12.5 12.5 grams vegan margarine
- 11.5 11.5 grams caster sugar
- 0.1 0.1 tsp vegan glycerine
- 11.5 11.5 grams plain flour
- 0.1 0.1 tsp powder
- 0.05 0.05 tsp bicarbonate of soda
- 0.025 0.025 tsp xanthan gum
- 3 3 grams cocoa powder
- 0.5 0.5 tbsp soya milk
- For the filling:
- 4 4 grams vegan margarine
- 4 4 grams white vegetable shortening
- 14 14 grams vegan icing sugar
- 0.2 0.2 tbsp cream
- 0.05 0.05 tsp peppermint essence
- Preheat the oven to 200°C/400°F/Gas Mark 6. Line two large baking trays with baking paper. Make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly.
- Cream the margarine, sugar, egg replacer and glycerine together in a large bowl. Sift the remaining dry ingredients into the mixture, add the soya milk and quickly stir it all together.
- Use two teaspoons to shape 20 small regular balls of the mixture and place them on the prepared baking trays. Bake in the preheated oven for 10 minutes, or until puffy and cooked through. Test with your finger – they should be soft but not sticky. Transfer to wire racks to cool.
- To make the peppermint cream filling, beat the margarine, vegetable shortening, icing sugar, soya cream and peppermint essence together with a fork until smooth. Spread or pipe the filling onto the flat side of half of the bases, then sandwich together with the remaining cakes and serve.
Can’t get enough of the refreshing combination of mint and chocolate?
You’ll love these heavenly vegan mint chocolate cupcakes!