Whip up a batch of heavenly Vegan Chocolate Whoopie Pies with Homemade Marshmallow Filling – soft cocoa shells embrace a cloud-like aquafaba marshmallow fluff, creating a plant-based delight perfect for sweetening everyday moments or stealing the show at your next dessert gathering!
When I first visited the picturesque landscapes of Maine, I discovered a sweet secret tucked away in every local bakery and gas station convenience store – the iconic whoopie pie. Imagine sinking your teeth into pillowy soft chocolate cake shells sandwiching a cloud of marshmallow fluff. Are you drooling yet?
As a newcomer to New England, I quickly learned that these handheld wonders were more than just a dessert – they were a cherished piece of local culture. Its origins are steeped in nostalgia, a culinary treasure handed down through generations. And as I delved deeper into the history of the whoopie pie, I discovered the heart and soul lies in its marshmallow fluff filling.
While the exact origin story is debated, one popular narrative attributes the creation of the whoopie pie to Amish and Pennsylvania German communities in the United States during the 19th century. As the story goes, Amish women would bake leftover cake batter into soft, round mounds and sandwich them with icing or leftover frosting. The treat earned its name from the delighted exclamation of those who found it in their lunch pails – “Whoopie!”
In the early 20th century, whoopie pies found their way to Maine, where they were embraced and adopted as a signature dessert. Mainers put their own spin on the whoopie pie, creating larger versions with a fluffy filling made from marshmallow fluff, shortening, and powdered sugar. The classic flavor combination of chocolate cake and sweet, creamy filling became a staple in Maine’s culinary landscape.
Over the years, whoopie pies became a beloved treat at fairs, festivals, and family gatherings throughout the state. They even gained recognition as the official state treat of Maine in 2011, solidifying their place in the hearts and taste buds of locals.
But as a passionate vegan, I couldn’t resist the urge to put my own spin on this timeless delight. By swapping traditional ingredients for plant-based alternatives like non-dairy milk and aquafaba, these treats not only cater to a plant based diet but also boast a flavor so authentic, you’ll swear it’s straight from a Maine bakery.
Looking for other vegan chocolate recipes? Try these No Bake Peanut Butter Oreo Mini Cheesecakes or my favorite Vegan Chocolate Chip Cookies
Jump to:
- Why You’ll LOVE these Vegan Whoopie Pies
- Ingredients and Substitutions
- Special Equipment to Make these Whoopie Pies
- Gluten-Free Vegan Chocolate Whoopie Pies
- How to Make Vegan Whoopie Pies – Step by Step
- Tips and Variations
- Common Questions about Vegan Whoopie Pies
- Want to save these whoopie pies for later? Here’s how!
- Vegan Chocolate Whoopie Pies with Homemade Marshmallow Filling
Why You’ll LOVE these Vegan Whoopie Pies
Plant-Powered Perfection: These whoopie pies prove that plant-based desserts can be just as indulgent and satisfying. With non-dairy milk and the magical touch of aquafaba, each bite is a guilt-free celebration of cruelty-free deliciousness. You’ll be amazed at how seamlessly vegan ingredients transform into a symphony of flavors and textures.
Authentic Maine Vibes: Transport yourself to the cozy kitchens of Maine with every bite. We’ve captured the essence of the classic whoopie pie, Maine-style, ensuring you get the same fluffy goodness and rich chocolatey notes that make this treat a local favorite. It’s like a virtual trip to the heart of whoopie pie culture, no matter where you are.
Foolproof and Beginner-Friendly: Don’t let the term “homemade” intimidate you. These whoopie pies are a breeze to make, even for beginners. With simple steps and easy-to-find ingredients, you’ll have a batch of these delectable treats ready to impress in no time.
Marshmallow Fluff Perfection, Minus the Dairy: We’ve cracked the code to the perfect marshmallow fluff filling, and guess what? It’s entirely vegan. Say goodbye to dairy without sacrificing that cloud-like sweetness that makes whoopie pies legendary. It’s a gooey, heavenly experience you won’t believe is plant-based.
A Crowd-Pleaser for Every Occasion: From family gatherings to potlucks and celebrations, these whoopie pies are the ultimate crowd-pleaser. Their irresistible combination of chocolatey goodness and fluffy filling transcends dietary preferences, ensuring everyone gets a taste of the joy. Watch them disappear at your next event!
Ingredients and Substitutions
- All-Purpose Flour: The foundation of your whoopie pies, all-purpose flour provides structure to the cakey exterior. Whole wheat pastry flour can be used for a nuttier flavor, or gluten-free flour for those with gluten sensitivities.
- Cocoa Powder: Choose a high-quality cocoa powder for an intense chocolate flavor. Dutch-processed cocoa powder can be used as an alternative, but be mindful of acidity adjustments.
- Instant Espresso Powder (optional): Elevates the chocolate flavor without imparting a distinct coffee taste. Omit if you prefer a pure chocolate taste, or use finely ground coffee as a substitute.
- Baking Soda: Works as a leavening agent to help the whoopie pies rise. Double the amount of baking powder if you don’t have baking soda on hand.
- Baking Powder: Adds additional leavening for a light and fluffy texture. Increase baking soda by 50% as a substitute.
- Salt: Balances the sweetness and enhances the chocolate flavor. Sea salt or kosher salt can be used as alternatives.
- Granulated Sugar: Sweetens the chocolate batter. Coconut sugar or brown sugar can be used for a different depth of sweetness. Granulated sugar is also essential to make our homemade marshmallow fluff.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Vegetable Oil: Adds moisture to the whoopie pies. Melted coconut oil or applesauce can be used for a healthier twist.
- Aquafaba: The liquid from canned chickpeas acts as an egg replacer for structure and fluffiness. It also acts as the base for the vegan marshmallow creme, providing stability and fluffiness. Three tablespoons of unsweetened applesauce or mashed banana can replace aquafaba in the cake batter.
- Non-Dairy Milk: Provides moisture and richness to the batter. Almond, soy, or oat milk are great alternatives.
- Vanilla Extract: Enhances the overall flavor profile with its sweet and aromatic notes. Also adds a delightful vanilla flavor to the marshmallow filling. Almond extract or maple syrup can be used for a unique twist.
- Cream of Tartar: Stabilizes the aquafaba and aids in achieving stiff peaks. Lemon juice or white vinegar can be used as alternatives.
- Vegan Meringue Powder (optional): Enhances the stability of the marshmallow creme. Omit if unavailable, or use a small amount of cornstarch for a thicker consistency.
- Water: Combines with sugar to create a sugar syrup. Plant-based milk or fruit juice can be used for a unique flavor twist.
Special Equipment to Make these Whoopie Pies
Cookie Scoop: For evenly portioning and dropping the batter onto the baking sheets, ensuring consistent sizes for perfect whoopie pie pairs. In a pinch, you can use two spoons to measure and drop the batter onto the sheets, but a cookie scoop ensures uniformity.
Parchment Paper: To line the baking sheets, preventing the cookies from sticking and ensuring easy removal. Silpat baking mats or a light greasing of the baking sheets can be used as alternatives.
Hand Mixer or Electric Stand Mixer with Whisk Attachment: To whip the aquafaba and cream of tartar into stiff peaks for the marshmallow filling.
Candy Thermometer: Essential for monitoring the temperature of the sugar syrup to ensure it reaches the right consistency for the marshmallow filling. Use a clean metal spoon to drop a small amount of syrup into cold water. If it forms a soft ball, it’s ready.
Saucepan: To heat and dissolve the sugar for the marshmallow filling. A small, heavy-bottomed pot works well as a substitute.
Wire Rack: To cool the chocolate whoopie pies completely, allowing air to circulate around them. A clean, flat surface can be used, but a wire rack accelerates the cooling process.
Piping Bag: Makes it easier to spread the marshmallow filling onto the cookies with precision. A plastic sandwich bag with a small corner cut off can be used for a makeshift piping bag.
Gluten-Free Vegan Chocolate Whoopie Pies
Good news for our gluten-free friends – you can absolutely indulge in the delight of these Vegan Chocolate Whoopie Pies with a simple substitution of gluten-free ingredients. Here’s how to adapt the recipe:
Replace the all-purpose flour with a high-quality gluten-free flour blend. Look for a blend that includes xanthan gum or add ½ teaspoon xanthan gum per cup of gluten-free flour to help with texture and binding.
Ensure other ingredients you use like cocoa powder, espresso powder, baking soda and baking powder are certified gluten-free. Many are naturally gluten-free, but it’s always best to double-check the label.
Gluten-free batters can sometimes be a bit stickier than their traditional counterparts. Consider lightly oiling your hands or using a wet spoon to handle the batter. Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack to prevent breakage.
How to Make Vegan Whoopie Pies – Step by Step
- Preheat and Prep:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This ensures easy removal and prevents the whoopie pies from sticking.
- Whisk Dry Ingredients:
In a medium-sized mixing bowl, combine the all-purpose flour, cocoa powder, instant espresso powder (if using), baking soda, baking powder, and salt. Whisk thoroughly until the dry ingredients are well incorporated. This step ensures an even distribution of leavening agents and flavors.
- Mix Wet Ingredients:
In a separate mixing bowl, beat together granulated sugar and vegetable oil until smooth and well combined. Add aquafaba, non-dairy milk, and vanilla extract to the sugar-oil mixture. Beat again until the wet ingredients form a smooth, consistent mixture.
- Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring continuously until a cohesive batter forms. This gradual addition helps prevent lumps and ensures a homogenous mixture.
- Drop Batter onto Baking Sheets:
Use a cookie scoop or spoon (2 tablespoons is recommended) to drop portions of the batter onto the prepared baking sheets. Leave about 2 inches of space between each mound of batter to allow for spreading during baking.
- Bake to Perfection:
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly firm to the touch. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Whip Up the Marshmallow Filling:
While the cookies are cooling, it’s time to prepare the marshmallow creme filling. In a large mixing bowl, combine aquafaba and cream of tartar. Use a hand mixer or electric stand mixer to beat the mixture until it becomes frothy and forms stiff peaks, typically taking about 5-7 minutes.
- Create the Sugar Syrup:
In a saucepan over medium heat, combine granulated sugar and water. Stir until the sugar dissolves. Increase the heat to high and let the mixture boil, without stirring, until it reaches a temperature of 240°F (116°C) on a candy thermometer.
- Combine and Beat:
Once the sugar syrup reaches the right temperature, remove it from heat and slowly pour it into the bowl of whipped aquafaba while continuing to beat the mixture on high speed. If using, add vegan meringue powder during this step. Continue beating for another 5-7 minutes until the mixture forms glossy, stiff peaks. Add vanilla extract and beat for an additional 30 seconds to incorporate it into the filling.
- Assemble the Whoopie Pies:
Once the cookies have cooled completely, it’s time to assemble your whoopie pies. Use a spoon or piping bag to spread the marshmallow filling onto the flat side of one cookie. Place another cookie on top, creating a delightful sandwich.
- Serve and Store:
Serve your vegan chocolate whoopie pies immediately for maximum enjoyment. If there are any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Tips and Variations
- Room Temperature Ingredients: Ensure your wet ingredients, such as aquafaba, non-dairy milk, and vanilla extract, are at room temperature. This promotes even mixing and a smoother batter.
- Flavor Infusions: Experiment with flavor infusions! Add a dash of peppermint extract to the marshmallow filling for a festive twist or incorporate a hint of orange zest into the chocolate batter. Introduce a delightful crunch by folding chopped nuts, such as almonds or pecans, into the marshmallow filling or sprinkling them on the cookie edges.
- Cookie Size Consistency: Maintain uniformity in cookie size to ensure even baking. A cookie scoop or measuring spoons can be handy for this.
- Party Platter: Arrange a variety of whoopie pie flavors on a platter for a visually stunning and delectable centerpiece at your next gathering.
- Holiday-Themed Whoopie Pies: Customize the whoopie pies to match the season or holiday by using festive sprinkles or colored vegan icing between the cookies.
Common Questions about Vegan Whoopie Pies
Absolutely! While aquafaba (the liquid from canned chickpeas) is an excellent egg substitute, you can also use other options. Three tablespoons of unsweetened applesauce or mashed banana per ¼ cup of aquafaba can work well. Experiment with different substitutes to find the one that suits your taste and dietary preferences.
No candy thermometer? No problem! You can perform a cold water test to check the sugar syrup’s consistency. Drop a small amount of the hot syrup into cold water. If it forms a soft ball between your fingers, it’s ready. This method requires a bit of attention, but it’s an effective way to achieve the desired texture without a thermometer.
If you don’t have vegan meringue powder, you can omit it from the recipe. The aquafaba and sugar syrup are the main components creating the fluffy texture. The meringue powder adds stability but is not essential for success.
Want to save these whoopie pies for later? Here’s how!
Counter: If you plan to enjoy your Vegan Chocolate Whoopie Pies within a day, simply store them in an airtight container on the counter at room temperature.Ensure the container is sealed well to maintain freshness, and keep them away from direct sunlight and heat.
Refrigerator: For longer storage, or if you’ve made a larger batch, store your whoopie pies in the refrigerator. Place them in an airtight container with parchment paper between layers to prevent sticking. Allow the whoopie pies to come to room temperature or warm slightly before serving for the best texture.
Freezer: To freeze your whoopie pies for an extended period, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a sealed, airtight container or wrap them individually in plastic wrap and then place them in a freezer bag. Thaw frozen whoopie pies in the refrigerator or at room temperature. For a quick thaw, use the defrost setting on your microwave, but be cautious to avoid making the filling too gooey.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Chocolate Whoopie Pies with Homemade Marshmallow Filling
Ingredients
For the Chocolate Cakes:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon instant espresso powder optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup aquafaba the liquid from a can of chickpeas
- 1 cup non-dairy milk
- 1 teaspoon vanilla extract
For the Marshmallow Creme Filling:
- ¾ cup aquafaba
- ¼ teaspoon cream of tartar
- 1 tablespoon vegan meringue powder optional
- 1 cup granulated sugar
- ½ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt until well combined.
- In a separate mixing bowl, beat together the granulated sugar and vegetable oil until smooth. Then add in the aquafaba, non-dairy milk, and vanilla extract, and beat again until well combined.
- Slowly add the dry ingredients into the wet ingredients, stirring until everything is well combined.
- Use a cookie scoop or spoon (2 tablespoons is recommended) to drop the batter onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the cookies are set and slightly firm to the touch. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- While the cookies are cooling, make the marshmallow filling. In a large mixing bowl, combine the aquafaba and cream of tartar. Using a hand mixer or electric stand mixer fit with a whisk attachment, beat the mixture until it becomes frothy and forms stiff peaks, which should take about 5-7 minutes.
- In a saucepan over medium heat, combine the granulated sugar and water, stirring until the sugar dissolves. Then increase the heat to high and let the mixture boil, without stirring, until it reaches a temperature of 240°F (116°C) on a candy thermometer.
- Once the sugar syrup reaches the right temperature, remove it from the heat and slowly pour it into the bowl of whipped aquafaba, while continuing to beat the mixture on high speed. Add in vegan meringue powder, if using. Beat the mixture for another 5-7 minutes, or until it forms glossy, stiff peaks.
- Add in the vanilla extract and beat for another 30 seconds to incorporate it into the mixture.
- Once the cookies have cooled completely, use a spoon or piping bag to spread the marshmallow filling onto the flat side of one cookie, and then place another cookie on top to make a sandwich.
- Serve the vegan chocolate whoopie pies with aquafaba marshmallow filling immediately, or store them in an airtight container in the refrigerator for up to 3 days. Enjoy!
