Easy, Gluten Free, Vegan, Vanilla, Whoopie Pies

An excellent choice for the vanilla lovers among us. Two layers of moist and delicious vanilla cake with rich, creamy frosting in between. These hand-held pies are like eating vanilla velvet. My-easy-to-use, gluten-free, vegan, top 8 free (except coconut), Vanilla Cake Mix makes these treats an easy reality.

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Whoopie for vanilla whoopie pies! Vanilla whoopie pies pair nicely with so many frostings—vanilla, chocolate, strawberry, lemon, or any other kind you dream up. Can’t decide which frosting is your favorite? No problem. Instead of making 6 regular-size whoopie pies, make 12 minis. Frost a few with each kind of frosting. After all, variety is the spice of life!

Pssst! These treasures freeze well. Having backups just in case is always a good plan. Pop a bunch in the freezer to pull out and enjoy later. Yummy!

In addition to my Vanilla Cake Mix, all you need are 3 basic ingredients to make the cakes and 4-6 ingredients to make your favorite frosting (vanilla, chocolate, strawberry or lemon).

Ingredients

Cake

  • Full fat coconut milk, healthy fats

  • Apple cider vinegar

  • Vanilla extract, the good stuff

Frosting

  • Coconut butter, palm shortening, or seed butter

  • Powdered sugar, organic

  • Vanilla extract, the good stuff

  • Water (may need more depending on desired consistency)

  • *Cocoa powder for chocolate frosting

  • *Lemon juice and lemon zest for lemon frosting (if making lemon frosting you won’t add any water)

  • Strawberry compote (fresh or frozen strawberries heated in a pan with a small amount of sweetener and then pureed in a blender until smooth) for strawberry frosting (if making strawberry frosting you won’t add any water)

Instructions

Cake

  1. Preheat oven to 350°.

  2. Line baking sheet with parchment paper.

  3. Mix coconut milk, apple cider vinegar, and vanilla extract in large bowl until combined well.

  4. Add Vanilla Cake Mix, and stir well.

  5. Drop 12 scoops of batter onto baking sheet to make individual sandwiches. You will need a top and a bottom for each of the six sandwiches.

  6. Bake at 350° for 10 minutes.

  7. Allow them to cool completely before assembly.

Frosting

  1. Combine the "butter," powdered sugar, vanilla, and 2 Tablespoons of milk or water in a bowl with an electric mixer.

  2. Add cocoa or lemon juice and zest or strawberry compote if you desire frosting other than vanilla.

  3. Add more coconut milk or water as needed to make a smoother frosting. You won’t add any milk or water to the strawberry or lemon frostings.

Notes

Assembly

Spread frosting onto the bottom of one of the cakes, and press the bottom of another cake on top of the frosting to make a sandwich.

Storage

Place assembled sandwiches in an airtight container in the refrigerator for up to a week. Whoopie pies freeze well. Wrap them individually with plastic wrap or put several in a freezer bag.

Serving

Whoopie pies are best served at room temperature. Be sure to remove them from the refrigerator or freezer in plenty of time before serving them.

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Please follow me on Facebook, Instagram, and Pinterest.  Much love & happy baking! xo —elizabeth

Yield: 6
Author: Elizabeth Durham
Easy, Gluten Free, Vegan, Vanilla, Whoopie Pies

Easy, Gluten Free, Vegan, Vanilla, Whoopie Pies

An excellent choice for the vanilla lovers among us. Two layers of moist and delicious vanilla cake with rich, creamy frosting in between. These hand-held pies are like eating vanilla velvet.
Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M

Ingredients

Cake
Frosting
  • 1/2 cup coconut butter, palm shortening, or seed butter
  • 1 cup powdered sugar, organic
  • 1 teaspoon vanilla extract, the good stuff
  • 4 Tablespoons water (may need more depending on desired consistency)
  • * 1/4 cup cocoa powder for chocolate frosting
  • *2 Tablespoons lemon juice and 1 Tablespoon lemon zest for lemon frosting (if making lemon frosting, you won’t add any water)
  • *1/4 cup strawberry compote (fresh or frozen strawberries heated in a pan with a small amount of sweetener and then pureed in a blender until smooth) for strawberry frosting (if making strawberry frosting, you won’t add any or water)

Instructions

Cake
  1. Preheat oven to 350°.
  2. Line baking sheet with parchment paper.
  3. Mix coconut milk, apple cider vinegar, and vanilla extract in large bowl until combined well.
  4. Add Sweet Elizabeth's Organics Vanilla Cake Mix, and stir well.
  5. Drop 12 scoops of batter onto baking sheet to make individual sandwiches. You will need a top and a bottom for each of the six sandwiches.
  6. Bake at 350° for 10 minutes.
  7. Allow them to cool completely before assembly.
  8. ENJOY! Much love & happy baking! xo
Frosting
  1. Combine the "butter," powdered sugar, vanilla, and 2 Tablespoons of water in a bowl with an electric mixer.
  2. Add cocoa or lemon juice and zest or strawberry compote if you desire frosting other than vanilla.
  3. Add more water as needed to make a smoother frosting.  You won’t add any water to the strawberry or lemon frostings.

Notes:

Assembly

Spread frosting onto the bottom of one of the cakes, and press the bottom of another cake on top of the frosting to make a sandwich.


Storage

Place assembled sandwiches in an airtight container in the refrigerator for up to a week. Whoopie pies freeze well. Wrap them individually with plastic wrap or put several in a freezer bag.


Serving

Whoopie pies are best served at room temperature. Be sure to remove them from the refrigerator or freezer in plenty of time before serving them.

Did you make this recipe?
Tag @sweetelizabethsorganics on Instagram and hashtag it #glutenfreeveganvanillawhoopiepies
Created using The Recipes Generator
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