Lucy's Friendly Foods

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 Β 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


20 Responses

  1. Who care’s if they’re still trendy, your whoopie pies look delicious!… I’m looking forward to seeing what you do with macaroons. I’ve had disappointingly, limited success with those.

    1. Well the flavour is spot on, just got to get the mix to keep its texture and shape – I’ve seen such amazing photos of vegan macaroons that I know it’s possible and I’m determined to work it out!

  2. Ohhhh look devine!!! Cannot wait for the macaroon recipe. I’ve toyed with the idea of messing around with your pav recipe but time is beating me these days!

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