I made a batch of whoopie pies ages ago when they were briefly fashionable (it’s more about the macarons now, which I’m determined to master in vegan form soon!). Little S has been asking for whoopie pies for ages. I think she just heard the name and thought they sounded like they would be nice. What with everything else, I haven’t got round to making them until now. I hope they live up to her expectations…. They’ve come out quite rough and ready looking but sometimes I think that’s good. Whoopie pies are essentially a sort of soft cookie / cake sandwich with American origins – it is yet another foodstuff where there is controversy over where exactly in America they originated. Not something I lose sleep over. They go by several other names, my favourite being the BFO, or Big Fat Oreo.
Whoopie Pies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Makes about 10
1 2/3 cups plain flour
2/3 cup cocoa
1 tbsp corn flour
1 1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup dairy-free spread
1 cup light brown sugar
1 tsp vanilla
1/4 cup soya yogurt (i used chocolate)
2/3 cup oat milk
- preheat the oven to 190 degrees Centigrade/gas mark 5
- lined two cookie sheets with baking parchment
- sift together the flour, cocoa, corn flour, bicarbonate and salt. Set aside.
- beat together the sugar spread and vanilla until light and fluffy
- beat in the soya yogurt.
- gradually stir in the flour mix and oat milk in alternate batches
- make sure the mix is well combined and no raw flour remains
- place tbsp amounts on the lined baking sheets (spaced well apart)
- bake for 10-12 minutes, until springy and cooked through
- cool briefly on the baking sheet before moving to a wire rack.
- sandwich together with velvety vanilla buttercream