Vegan Whoopie Pies

Steps

1. 1

   In a large mixing bowl, prepare your coconut whipped cream with your chilled coconut cream. Follow these instructions to make a double batch, sweetened to taste (I found 6-8 Tbsp (42-56 g) to be the right amount // amounts as original recipe is written // adjust if altering batch size). Transfer whipped cream to a large freezer bag (for piping) and set in the refrigerator to chill completely. Rinse out the mixing bowl to use for the batter.

2. 2

   Measure out almond milk in a liquid measuring cup and add apple cider vinegar (or lemon juice) and baking soda and stir. Set aside.

3. 3

   In your large mixing bowl, prepare flax eggs by combining water and flaxseed meal. Let rest for 5 minutes while you prepare your other ingredients.

4. 4

   Add the oil, coconut sugar, and maple syrup and whisk to combine.

5. 5

   Next add applesauce, vanilla, and salt, and whisk to combine. Then add almond milk mixture and whisk again until everything is thoroughly incorporated - about 30 seconds.

6. 6

   Lastly, add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour, and whisk to combine, making sure no large clumps remain.

7. 7

   Transfer batter to the refrigerator to chill/thicken for 20 minutes, and preheat oven to 175°C (176 C). Grease two large baking sheets with non-stick spray (if you don’t have two baking sheets, just use one and bake the cakes in 4 batches // use fewer or more baking sheets, as needed, if altering batch size).

8. 8

   Once the oven is preheated, scoop out 1 heaping Tbsp amount of batter onto the prepared baking sheets, leaving at least 1-inch of room for spreading. Use your tablespoon to slightly spread them into a small disc. One standard baking sheet should fit 12 cakes. Repeat on second baking sheet.

9. 9

   Bake for 10-14 minutes, or until the edges appear dry. (I found 12 minutes to be the perfect time.) Remove from oven and let rest on baking sheet for 5 minutes, then carefully transfer to cooling racks to cool completely.

10. 10

    Repeat this process, baking the mini cakes until all batter is used - you should have about 48 total cakes (amount as original recipe is written // adjust if altering batch size).

11. 11

    Once the cakes are completely cooled to the touch, clip a small corner of the coconut whipped cream bag off and pipe a generous amount (see photo) of coconut whipped cream onto the under-side of half the cakes (24 as original recipe is written // adjust if altering batch size). Carefully top with another cake of similar size and shape and press down slightly.

12. 12

    Arrange on large serving plates or a cooled baking sheet and cover loosely with plastic wrap. You can enjoy these immediately; however, I found them to hold up better after 1 hour of refrigeration (and even better after 6 hours or overnight).

13. 13

    Leftovers will keep covered with plastic wrap in the refrigerator for 3-4 days.