Gluten-Free Whoopie Pie Recipe
Servings: 23 whoopie pies
Calories: 299kcal
With soft & cakey chocolate sandwich cakes and an old-fashioned vanilla filling, Gluten-Free Whoopie Pies are everything delicious and nostalgic without any of the wheat products or gluten!
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Ingredients
Chocolate cake
- 1¾ cup gluten-free 1-to-1 flour
- ¼ cup cornstarch
- ¾ cup cocoa powder
- ½ teaspoon fine salt
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- ½ cup unsalted butter melted
- ¼ cup oil avocado, canola, or vegetable
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso optional
Vanilla buttercream frosting
- 1 cup unsalted butter
- ⅓ cup shortening
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
Instructions
Chocolate cake
- In a large bowl, mix together the melted butter, oil, brown sugar, and instant espresso, if using.
- Add one egg at a time, beating after each addition.
- Add the buttermilk and vanilla extract and beat until smooth. Set aside.
- In a separate bowl, combine the gluten-free flour, cornstarch, cocoa powder, salt, baking soda, and baking powder. Add this mixture to the wet ingredients and stir until smooth. Let this batter rest for 30 minutes.
- While the batter rests, preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
- Scoop the batter using a cookie scoop (about 1½ tablespoons) and place them on the parchment paper leaving 2 inches between.
- Bake the cakes for 8 minutes. Let them cool on the baking sheet for 1-2 minutes before taking them off onto a wire rack to cool completely.
Vanilla buttercream frosting
- In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and shortening until light and fluffy, about 3 minutes.
- Add the powdered sugar 1 cup at a time and continue beating. Scrape the sides and bottom of the bowl with a spatula after each addition. Taste to see if it's sweet to your liking. Add more sugar if you'd like.
- Add the salt and vanilla and beat again until combined.
- Using a piping bag, or a spatula, put some frosting onto the bottom of one cake, and top with another, making a sandwich. Repeat with the rest of the cakes.
Notes
Refrigeration: Leftover whoopie pies keep covered in an airtight container in the refrigerator for 3-4 days.
Freezing: The pies can also be frozen in a freezer-safe container for up to 3 months. For best results, wrap the gobs up in parchment paper or plastic wrap before placing in the freezer-safe container.
Dairy-Free: To make dairy-free whoopie pies, use vegan butter in place of unsalted butter and substitute dairy-free homemade sour milk for the buttermilk. To make sour milk, add 1 tablespoon of distilled vinegar to a 1-cup measuring cup. Fill the cup with plant milk to the 1-cup line and stir. Let sit for 3-5 minutes and then use the sour milk in place of the buttermilk as directed.
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Nutrition
Serving: 1whoopie pie | Calories: 299kcal | Carbohydrates: 36g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 166mg | Potassium: 82mg | Fiber: 2g | Sugar: 26g | Vitamin A: 413IU | Calcium: 47mg | Iron: 1mg