Vegan Whoopie Pies

Vegan Whoopie Pies

  • Servings: 6-8
  • Difficulty: Difficult
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Yes, that's what we said, vegan whoopie pies!

Recipe adapted Baking All Year Round by Rosanna Pansino

If you make this recipe, be sure to let us know by posting a photo on your social media and tag us! (FB: windsoul.studio or IG: windsoulstudio)

Cookie Ingredients

  • 2/3 cup unsweetened soy milk
  • ½ teaspoon lemon juice
  • 1½ cup all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • ¾ teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon vanilla extract

Cookie Directions

  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a small bowl, whisk together the soy milk and lemon juice. Allow the mixture to curdle, about 10 minutes.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powers.
  4. Whisk the oil, sugar, and vanilla into the curdled soy milk
  5. Make a well in the center of the flour mixture and pour in the wet mixture. Mix until well combined
  6. Put the batter in a piping bag with a round tip
  7. Pipe the batter into your desired size on the lined pans. Since the batter is thick, the dough may look like a Hershey kiss. To fix the triangle shape, you can use a butter knife sprayed with cooking spray to flatten the tip down.
  8. For small cookies, they should be baked 6-8 minutes. For medium to large cookies, they should bake from 10-12 minutes
  9. Once they are done cooking, place on a wire rack to cool

Caramel Filling Ingredients

  • 1 can of (11.25 ounces) sweetened condensed coconut milk. This can be found at Whole Foods in a small blue can in the baking section
  • 12 tablespoons vegetable shortening
  • 4 tablespoons vegan butter
  • ¼ cup water
  • 2 teaspoons vanilla extract
  • 3 to 4 cups powdered sugar
  • ¼ teaspoon salt

Caramel Filling Directions

  1. Put the sweetened condensed coconut milk, 4 tablespoons of the shortening, and water. Bring the mixture to a boil over medium-high heat.
  2. Reduce the heat to medium-low, until the mixture begins to thicken and turn an amber color, about 20-25 minutes. Take the mixture off the heat and cool for about 10 minutes to prevent melting the buttercream.
  3. While the caramel is cooling, add the remaining shortening, vegan butter, vanilla, salt and mix in a stand mixer with the paddle attachment. Once the mixture is creamed, add one cup of powered sugar at a time.
  4. Allow to cream for 5 minutes then slowly add the caramel into the buttercream. Mix for 5 minutes till light and fluffy.
  5. Once the buttercream is ready, put it in a piping bag with desired tip. Fill the cookies and enjoy!