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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 12 servings
Ingredients
Chocolate Cakes
  • 2 cups sugar
  • ¾ cup non-hydrogenated shortening (can substitute dairy-free buttery sticks)
  • 2 cups unsweetened or plain dairy-free milk beverage (your choice of type)
  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 4 cup all-purpose flour
  • ½ cup + 2 tablespoons cocoa powder
  • 2½ teaspoons baking soda
  • Pinch salt
Vanilla Cream Filling
Instructions
Chocolate Cakes
  1. Preheat your oven to 350ºF
  2. Grease and flour two cookie sheets or line them with a silicone baking mat or parchment paper.
  3. Place the sugar and shortening in a mixing bowl, and blend with a hand mixer or stand mixer.
  4. Add the milk beverage, eggs, and vanilla and beat to combine.
  5. Sift the flour, cocoa powder, baking soda, and salt together in a large bowl.
  6. Slowly add the dry ingredients to your mixing bowl, and beat on medium speed for about 2 minutes.
  7. Drop the dough by the heaping tablespoon (to make cakes about 2 to 2½ inches wide) onto your prepared cookie sheet.
  8. Bake for about 10 to 15 minutes, or until the cookies just spring back when pressed in center with finger.
  9. 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.
  2. Once the cakes are 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.
Notes
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-whoopie-pies