Whole Living Daily

G-Free Friday: Whoopie Pies

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Move over, cupcake. This lesser-known classic has made a huge comeback recently, and I couldn't be more excited! Along with cupcakes, chocolate chip cookies, and brownies, whoopie pies are one treat I will always love.

Dense and full of chocolate flavor, this version has a little twist: a maple-marshmallow crème center. Plus, they’re not just gluten-free: they're egg-free and dairy-free, too!

Make the cakes:

Makes about 28 to 30

2 cups GF flour blend (Authentic Foods Multi Blend Flour)
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon instant coffee (Starbucks Via is a good option)
1 cup rice milk (alternatively hemp, soy, almond or regular milk)
1 teaspoon vinegar
1 ½ teaspoons pure vanilla extract
6 tablespoons margarine (Earth Balance Buttery Spread)
½ cup sugar

1. Preheat the oven to 375.

2. Whisk together the first six ingredients, flour through instant coffee, in a medium bowl and set aside.

3. Whisk together the rice milk, vinegar, and vanilla. Set aside.

4. In the bowl of a stand mixer, beat the margarine and sugar at medium speed until fluffy, 3 to 4 minutes. (Alternately, add the dry and wet mixtures, beating at medium speed and scraping down the sides from time to time, for 1 to 2 minutes, until the batter is well mixed and creamy.

5. Drop heaping tablespoons of the batter about 1½ to 2 inches apart onto a parchment-lined cookie sheet or Silpat. For a nicely rounded whoopie pie, use a medium-sized cookie scoop.

6. Bake 8 to 9 minutes. Cool for a few minutes, then gently transfer to a cooling rack.

Make the créme filling:

1 packet unflavored gelatin
½ cup pure maple syrup
½ teaspoon pure vanilla extract
1/8 teaspoon salt
¼ cup vegetable-based margarine, such as Earth Balance Buttery Spread
1 tablespoon brown sugar

1. While the cakes are baking, combine the unflavored gelatin and ¼ cup water and warm in a saucepan.

2. Add the maple syrup, vanilla, and salt to the gelatin mixture in the bowl of a stand mixer. Beat with the whisk attachment until marshmallow crème forms, 10 to 12 minutes.

3. Transfer the marshmallow crème to a bowl and set aside.

4. In a separate bowl, beat together the margarine and brown sugar, using the regular beater, at medium speed until fluffy, 3 to 4 minutes. Add the maple-marshmallow crème and beat on low speed until incorporated.

Put it all together:

Place half the cakes dome-side down and pipe or spoon a large glob (about a tablespoon depending on the size of your cakes) onto the middle of each cake. Top with another cake and gently press down until the filling oozes to the sides. (You can determine how thick you want the filling, but a 1/4-inch works nicely.)

Nancy Kohler is a career woman, wife, and mother recently diagnosed with multiple food sensitivities. Shortly after her diagnosis and foray into the world of allergen-free cooking she decided to document her cooking journey in her food blog, The Sensitive Pantry. All of her recipes are gluten-free and many are also vegan and free of eggs and dairy.

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Comments (4)

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