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Gluten-Free Whoopie Pies Recipe

Gluten-Free Whoopie Pies Recipe

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By definition a whoopie pie is a sandwich of soft, chocolate cakes with a fluffy filling, usually containing marshmallow in some form. Whoopie pies are more of a comfort treat than cupcakes to me, but I guess I am lucky that I can no longer eat those processed ones (since they probably taste better in my memory) because I have Celiac. Therefore, I have the opportunity to recreate gluten-free versions and make them much better than the mass-produced types.

While developing this recipe, I never realized there were so many types of chocolate cake, and ultimately decided that devil’s food cake was the best choice. To add depth to the chocolate, I used buckwheat and teff flours*, as well as a small amount of coffee. (I prefer to bake using weight in grams (g) for ease, differentiating densities of gluten-free flours, and guaranteed, fail-safe results.) Lately, I have been making marshmallows with maple syrup for the flavor complexity and to avoid the over-processed high fructose corn syrup. And after a few tests and trials, I created the ultimate gluten-free devil’s food cake that is moist, light, and fluffy.

Click here to see 10 Classic American Desserts.


For the gluten-free devil’s food cake:

  • 2/3 cup (86 grams) tapioca flour
  • 1/3 cup plus 2 tablespoons (70 grams) brown rice flour
  • ¼ cup (38 grams) teff flour*
  • ¼ cup (35 grams) buckwheat flour*
  • 1 teaspoon (3 grams) guar gum
  • 1 1/3 (285 grams) cup sugar
  • 1 ½ teaspoon (7 grams) baking powder
  • 1 teaspoon (6 grams) baking soda
  • 1 teaspoon (6 grams) salt
  • 2/3 cup (130 grams) shortening (I used Crisco butter flavored)
  • 1 cup (235 grams) buttermilk
  • 1 tablespoon (3 grams) Nescafé Instant Coffee
  • 1 teaspoon (4 grams) vanilla extract
  • 3 large eggs
  • 4 ounces (115 grams) chocolate, 100% Cacao

For the maple marshmallows:

  • 1 tablespoon plus 1 teaspoon(10 grams) gelatin, unflavored, granulated
  • ¼ cup (60 grams) water, cold
  • 1 cup (212 grams) sugar
  • 1/3 cup (130 grams) maple syrup
  • 2 tablespoons (30 grams) water,
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

*Note: All the flours I used for this recipe were from Bob’s Red Mill.


For the gluten-free devil’s food cake:

Make sure all ingredients are at room temperature. Heat oven to 350 degrees. In the work bowl (of a standing mixer) or a large mixing bowl, mix the following: tapioca, brown rice, teff, and buckwheat flours with guar gum, sugar, baking powder and soda, and the salt. Mix until uniform.

Add in the shortening and mix until mealy. In a cup, combine the buttermilk with the instant coffee and vanilla; mix with spoon until dissolved. Add about half of the buttermilk mixture to the batter, mix until incorporated. Add in the eggs, one at a time.

In a separate small bowl, melt the chocolate over a double boiler, or in the microwave for 30 seconds at a time until melted, constantly mixing. Once smooth, slowly add and mix in the remaining buttermilk mixture. Once completely smooth, add into main batter. Mix for about 2 minutes. Portion with a scooper (a good investment) giving ample space between on parchment paper. Gently smooth out into a round shape with the side of the scooper or a spoon. For 1-1 ½ ounce, bake for 12 minutes.

For the maple marshmallows:

In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over ¼ cup cold water; let stand to bloom for 10 minutes. In a medium saucepan, combine sugar, maple syrup, 2 tablespoons water, and salt. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Mix for 7 minutes. Add in the vanilla extract. Use immediately to assemble whoopie pies as it sets up quickly.

To assemble, turn all of the cake-cookies upside-down. Using a scooper or spoon that has been lightly sprayed with non-stick spray, portion the marshmallow on the cake-cookie. Immediately take another cake-cookie right-side-up and gently press to make the whoopie pie. The marshmallow sets up quickly, so do this individually for best results. Allow to set for 1-2 hours. Store in an air-tight container.

(For the extra marshmallow, scoop onto a lightly sprayed wax paper/parchment. Allow to sit. Then toss with powdered sugar in plastic bag to store. Good on top of hot chocolate!)

Kyle's Whoopie Pies

OK, we understand if you're not from particular pockets of America (northern New England, east-central Pennsylvania. ), you probably don't know what a Whoopie Pie is. Well, read on.


  • 1/2 cup (92g) shortening
  • 1 cup (213g) brown sugar, packed
  • 1 large eggs
  • 1/4 cup + 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) each black cocoa and Dutch-process cocoa
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder, optional for enhanced chocolate flavor
  • 1 cup (227g) milk
  • 1 teaspoon vanilla extract
  • 1 cup (184g) shortening
  • 1 cup (113g) confectioners' sugar or glazing sugar
  • 1 1/3 cups (167g) Marshmallow Fluff or 1 1/3 cups (113g) marshmallow creme
  • a heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract


To make the cakes: Preheat the oven to 350°. Lightly grease or line two sheet trays with parchment paper.

In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.

Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating until smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2" between each cake.

Bake the cakes for about 15 minutes, or until they're firm to the touch. Remove them from the oven and cool completely on a rack.

Substitute ingredients

Dutch-process vs. natural cocoa

To make the filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla.

To assemble the pies: Turn the cakes over, so the flat side faces up. Spread the flat side of the cakes with the filling top with the flat side of the remaining cakes.

Store for several hours at room temperature refrigerate, covered, for up to 3 days.

Tips from our Bakers

So who's Kyle? Kyle, now-grown son of King Arthur's senior product manager Sarah Prunk, was a major whoopie pie fan as a child this recipe was created in his honor.

Vegan Whoopie Pies

In July I took my birthday cake over to some friends’ house to share with them and their 3-year-old daughter. She always gets excited when I bring over treats. She likes sugar, so obviously we’re friends.

While we were all enjoying our dessert, I remarked that the cake consistency with the coconut whipped cream frosting reminded me of whoopie pies! Actually, I said, “I could totally make these into Ho Hos.” But after a quick google search, my terminology was corrected.

Vegan Whoopie Pies it was!

These little gems are kind of amazing.

Fluffy little chocolate cake-cookie hybrids filled with fluffy coconut whipped cream make a light, satisfying “cookies and cream” dessert.

This recipe is simple, requiring just 1 bowl, easy methods, and basic ingredients.

Plus, it also comes together in about 2 hours (after your coconut cream is chilled overnight). The extra planning ahead is totally worth the effort.

These whoopie pies are amazing! They’re:

Perfectly sweet
& Satisfying

Make these as a lighter dessert to have on hand during the week, or for special occasions like birthdays, baby showers, parties and more. Since they’re both vegan and gluten-free, they’re the perfect treat everyone can enjoy.

Three more perks? They’re naturally sweetened (besides the coconut whipped cream), 170 calories each, and can be made up to a couple days in advance so you can plan ahead and save time.

If you give these a try, let us know by leaving a comment and rating the recipe! It’s super helpful for us. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing what you come up with. Cheers, friends!

How Do You Make Gluten Free Pie Crust from Scratch?

Making any type of pie crust from scratch is an art form. But it takes a little more effort to make a delicious gluten free pie crust from scratch. Follow these instructions to ensure your crust turns out amazing the first time you make it.

Before you start preparing your crust, it’s a good idea to take a few steps to prepare your supplies and ingredients. The key to making a perfect pie crust is cold ingredients and supplies.

  1. Place the bowl and blade of your food processor (or bowl and pastry blender) in the refrigerator 30 minutes before you start preparing your crust.
  2. Measure out the butter and cut it into cubes, then return the cubes to the refrigerator.
  3. Measure out the shortening and put it in the refrigerator.
  4. Fill a large measuring cup with water and add ice.

After you have everything nice and cold, place the flour, sugar, salt, butter, and shortening in the bowl of a food processor and pulse until the mixture resembles coarse sand. If you don’t have a food processor, you can also cut the butter and shortening into the flour mixture with a pastry blender or fork.

Transfer the mixture to a bowl and add the water one tablespoon at a time. You’ll need between 1/2 to 3/4 cups of water to make your pie dough, which comes out to between 8 and 12 tablespoons. Start by adding 8 tablespoons to the dough, stirring between each addition. If the dough still hasn’t come together at that point, continue adding more until it starts sticking.

Spread a large piece of plastic wrap on your counter and transfer half the dough on top of the plastic. Knead the dough a few times until it comes together, then flatten it into a disk. Place a second piece of plastic wrap on top and roll the dough until it’s around 1/8th inch thick. Fold the ends of the plastic wrap over the edges of the pie crust and place the crust in the refrigerator to chill for at least four hours. Repeat the process for the other half of the dough.

When the chill time is up, carefully transfer the pie crust dough into the pie pan. If the dough cracks, use your fingers to press the dough together to seal the crack. Then, run a knife around the edge of the pan to trim the excess dough.

Add your pie filling to the pie crust or pre-bake the crust according to your pie’s instructions. If your pie has two crusts, place the second pie crust on top after the filling has been added, then cut slits in the top of the crust to vent. Bake the crust according to your pie recipe’s instructions.

To get a shiny glaze on top of your pie, beat one egg until smooth, then brush the top with the egg mixture before baking.

Whoopie Pie Filling

Marshmallow filling is the traditional whoopie pie filling and makes such a fun treat. It takes a little extra time to make from scratch but is well worth it for this pretty, white pillowy filling. This filling doesn’t store well, so make this one when you are almost ready to assemble the whoopie pies.

Buttercream frosting is the preferred filling in my house so I’ve included my favorite vanilla buttercream frosting recipe. For more frosting options check out my pipeable cream cheese frosting. vegan chocolate cream cheese frosting, 2-ingredient vegan chocolate frosting or even my unusual, yet delicious and creamy sweet potato frosting which is sweetened only with maple syrup.

You can also add flavored extracts or syrups to the vanilla buttercream, like mint extract or creme de menthe (in these whoopie pies above) or orange extract, which is amazing with chocolate. Add 1-2 tsps of extracts.

How to make whoopie pies

Start by baking the cookies and setting them aside to cool. No matter what filling you choose to put in between the two cookies, they’ll need to be completely cooled. If the cookies are still warm when you’re assembling the whoopie pies, the filling will melt and they won’t stay together.

Directions for paleo chocolate whoopie pies:

Combine the almond flour, cocoa powder, coconut sugar, baking soda, and salt into a mixing bowl and stir to combine. Add in the eggs, vanilla, maple syrup, and oil and mix again until everything is well incorporated. Using a 2 tablespoon cookie scoop, scoop the batter onto a parchment lined baking sheet and bake for 11-13 minutes. If you like a softer cookie, stick to 11 minutes, if you like the edges to be just a little crispy, bake for the full 13 minutes. Let the cookies cool on the pan. While the cookies are cooling, prepare the marshmallow creme.

Directions for paleo marshmallow creme:

Add 1/4 cup of water to the stand mixer bowl. Slowly sprinkle the gelatin into to water, stirring as you go so it doesn’t clump up. Set aside to let bloom (rest) while you’re heating the sugar mixture.
Into a medium saucepan, add the maple syrup, honey, and remaining 3/4 cup of water. Bring to a gentle boil over medium heat. Once it starts bubbling, turn the heat down to medium low and let it simmer until it reaches 240℉. This usually takes anywhere from 10-15 minutes. You’ll need an instant read thermometer or a candy thermometer for this process. Once the sugar mixture reaches 240℉, turn the mixer fitted with a whisk attachment to medium speed, and slowly (and carefully!) poor the sugar mixture into the water/gelatin mixture. Mix on high for 5 minutes, then add in the vanilla and salt. Mix for 5 more minutes on high. Let the mixture sit for 5 minutes, and then turn the mixer on again for a minute or 2.

Classic Chocolate Whoopie Pies

Two saucer-shaped rounds of chocolate cake sandwiched around a marshmallow-y cream filling: that's the classic whoopie pie. Originally popular in New England and around Amish country, the whoopie pie has gradually been spreading throughout America, and for good reason: it's a delicious throwback to the days before everyone started counting calories or fat grams. Consider these an occasional decadent treat.


  • 8 tablespoons (113g) butter, at room temperature, at least 65°F
  • 1 cup (213g) brown sugar, packed
  • 1 teaspoon espresso powder, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1/2 cup (43g) Dutch-process cocoa
  • 2 1/3 cups (283g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk, at room temperature
  • 1 cup (177g) vegetable shortening
  • 1 cup (113g) confectioners' sugar or glazing sugar
  • 1 1/3 cups (167g) Marshmallow Fluff or 1 1/3 cups (113g) marshmallow creme
  • 1/4 teaspoon salt dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract


Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth.

Add the cocoa, stirring to combine.

Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

Perfect your technique

Chocolate whoopie pies

Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes they'll spread. A muffin scoop works well here.

Bake the cakes for 15 to 16 minutes, until they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment then allow to cool completely.

To make the filling: Beat together the shortening, sugar, and marshmallow until well combined.

Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat until smooth.

Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.

Chocolate Whoopie Pies

A few years ago, I was in Pasadena with my husband on a little husband/wife getaway. We were walking down Colorado street and there was a little corner bakery, in fact I think it was called Corner Bakery. We stopped there for lunch. While trying to decide what I wanted for lunch my eyes were drawn to the bakery case where these Whoopie Pies, little cakes filled with creamy filling, were enveloping my attention. No longer could I think of lunch, I had to have one of these little cakes. Hmm….I thought to myself…I could start with dessert and eat lunch after right? But guess what they were like $2.00 for a little cake and to my dismay they were not gluten free. No fair. My lunch was not quite as enjoyable or appetizing after that, because all I could think about was that creamy filled cake. Ever feel that way? Get your heart set on something to eat and then when you can’t have it, it is just a huge let down? So I was left with the desire to go home and make these cakes gluten free, and I made a dark chocolate version filled with Raspberry Cream Cheese Filling. They were, of course, DELICIOUS!

Whoopie pies are basically just two small shaped cakes that are filled with creamy fillings. For a quick and easy filling, you can just buy some chocolate or vanilla frosting from the store. You can make a simple vanilla or cream cheese butter cream filling. Or you could go really easy and delicious and fill with a whipped cream filling. With the chocolate flavored cakes I used raspberry flavored cream cheese frosting. I thought that would be appropriate for a Valentine’s treat, being fruity and pink colored. I have made them with several types of frostings. You could make them with strawberries instead of raspberries. They are delicious filled with whipped cream as well. I have included below a few different fillings you can choose from. Choose what delights you or choose a different one each time.

For more success making these delicious treats it helps to have a Whoopie Pie Pan. Basically it’s a pan that has about 12 perfectly sized spaces to make just the right sized little cakes. They bake up to be about 1/2 inch thickness and then you spread your creamy filling on one cake and then top it with the second cake, making a sandwiched cake. You can buy different shaped whoopie pie pans round, heart shaped, even owl shaped! I used a heart shaped pan for Valentine’s Day. I also have a round shaped pan that works great for any occasion. I even have a rectangle shaped pan that you could fill the cakes with a chocolate buttercream and spread the top cake with chocolate ganache and you have chocolate zingers. Do you remember those delicious cakes Hostess put out back in the 80’s? They were so delicious. I will try to make those in the coming weeks so you can see what I mean, they are very yummy!

Anyway, if you don’t have a whoopie pie pan, you can use a muffin pan. You will want to first spray the pan with cooking spray. If you aren’t using a non-stick pan, you will want to grease the pan and coat with flour. Using a 1 inch scoop, drop a single scoop into each muffin space and it will bake the perfect sized round cakes that bake to about 1/2 inch in thickness. If you don’t have a 1 inch scoop, fill with about a heaping Tablespoon of batter. If you want to pick up a whoopie pie pan, click the links at the bottom of this page and you can purchase from Amazon. You can find these pans at stores like Target, TJ Max and World Market and any kitchen store.

So let me tell you about these chocolate whoopie pies I made. I used dark chocolate cocoa. If you don’t like dark chocolate you can use regular unsweetened cocoa. You could make these mint flavored by adding 1 tsp. peppermint extract. You can give them an orange and chocolate flavor by adding 1 tsp. orange extract. Have fun with them!


  • We do recommend sifting the dry ingredients together, it’s not absolutely essential, but it makes a special difference!
  • We used an ice cream scooper to scoop up the batter but if you have some pastry bags on hand, you can pipe each round onto the parchment paper in a method similar to piping macarons-just larger. You can use a toothpick to even them out.
  • To spice things up, you can add food coloring to the frosting and experiment with your favorite flavored extracts–pastel colors look particularly pretty with chocolate. Add strawberry, cherry or almond extracts to the cream cheese filling in place of the vanilla. (Cherry Chocolate Cheesecake Whoopie Pie anyone? Yum!)

If you love this recipe, we think you’ll also love our:

Enjoy The Recipe, Happy Baking!

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Vegan Whoopie Pie Recipe


  • 2 cups gluten-free flour blend
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup Earth Balance butter
  • ½ cup maple syrup
  • 1 cup rice milk
  • 1 teaspoon vinegar
  • 1 ½ teaspoons vanilla
  • 10 Medjool dates
  • 1 cup raw cashews, soaked overnight
  • ¼ cup melted coconut oil
  • ½ teaspoon vanilla
  • Pinch of salt

Preheat the oven to 375 degrees Fahrenheit.

In a large bowl, beat together the flour, baking soda, baking powder, and salt until smooth and creamy. In a separate bowl, whip the butter and maple syrup together until fluffy. In another bowl, whisk together the rice milk, vinegar, and vanilla. Add the butter mixture and wet ingredients to the large bowl and mix until well combined.

On a parchment paper-line baking sheet, drop heaping tablespoons of the mixture 2 inches apart from one another. Place the baking sheet in the oven and bake for 8-10 minutes. Let cool before assembling.

For the cream filling, drain and rinse the cashews and add them to a food processor or high-speed blender along with the other ingredients. Blend until smooth and creamy.

To assemble, pipe the filling onto one flat side of the two patties making each whoopie pie. Place the other cake, flat side down, atop the filling and press down gently so that the filling slightly oozes to the sides. Repeat with the remaining cakes. Serve immediately and enjoy!

Watch the video: Brombærmuffins (June 2022).