Dairy-Free Classic Chocolate Whoopie Pies
Prep time
Cook time
Total time
These whoopie pies have two cake-like cookies sandwiching a vanilla marshmallow creme filling. We have an alternative vanilla ice recipe in the notes. We have also made a few adjustments to the original recipe (in late 2021), to help ensure optimal results!
Recipe type: Dessert
Cuisine: American
Serves: about 12 servings
Chocolate Cakes
  • 2 cups sugar
  • 1 cup shortening (see Shortening Note below)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 cup all-purpose flour
  • ⅔ cup cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups unsweetened or plain dairy-free milk beverage (your choice of type)
Vanilla Cream Filling
  • 1 cup Marshmallow Fluff or Creme (about ½ of a 7½-ounce jar)
  • 1 cup powdered confectioners’ sugar
  • ½ cup dairy-free buttery spread
  • 1 teaspoon vanilla extract
Chocolate Topping or Dip
Chocolate Cakes
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper. (do not grease)
  2. In a large mixing bowl, cream the sugar and shortening with a hand mixer or stand mixer. Add the eggs and vanilla, and beat to combine.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. Alternately add the flour mixture and milk alternative to your mixing bowl, beating after each addition. Beat until combined.
  5. Pipe (for neater cookies) or drop the dough by the heaping tablespoon (to make 24 cakes, each about 2 to 2½ inches wide) onto your prepared cookie sheet.
  6. Bake for about 10 to 15 minutes, or until the cookies just spring back when pressed in center with finger.
  7. Let cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely before filling.
Vanilla Cream Filling
  1. Place the marshmallow fluff, powdered sugar, buttery spread, and vanilla in a mixing bowl, and beat on medium speed until light and fluffy. If the frosting has thinned at all (due to warmth), place the frosting in the refrigerator to set up again.
  2. Once the cakes are completely cool, spread the filling on the bottom half of one cake. Top with another cake.
  3. If desired, drizzle the pies with melted chocolate.
  4. Chocolate whoopie pies store well in an airtight container in the refrigerator and also freeze well.
Marshmallow-Free Vanilla Creme Filling: In a mixing bowl, blend 2½ cups powdered sugar, ½ cup non-hydrogenated shortening, 1 tablespoon plain or unsweetened dairy-free milk beverage, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Start with the mixer on low until the powdered sugar is mostly incorporated to avoid a dust cloud. Blend in more milk beverage 1 tablespoon at a time, as needed to get a thick but soft icing that you can roll into balls.

Shortening Note: This recipe was created with traditional Crisco. Non-hydrogenated shortening, like Spectrum, should work well, but some natural brands might cause more spread. Substituting dairy-free butter alternative will also cause more spread.

High Altitude: We haven't tested this recipe at higher altitude. If baking above 2500 feet, particularly if in a dry climate, adjustments should be made. I would personally try cutting the leaveners (baking powder and soda) in half as a first trial.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-whoopie-pies