Vegan Whoopie Pies (No, this is not a trick. Trust us, they’re amazing.)

Welcome guest blogger Kim Barnouin, author of Skinny Bitch Book of Vegan Swaps—the new comprehensive, user-friendly guide for anyone who wants to try veganism, whether for a lifetime or for just a weekend. This recipe for Chocolate Sandwiches with Crème Filling is vegan-friendly and delicious. Leave it to Kim to show us how to have it both ways!

Even though I’m known for my healthy eating, I have a thing about desserts. They are my favorite part of eating! I love moist cakes, and I especially love moist cakes filled with something fluffy and sweet. I think it’s all those Twinkies and Ding Dongs I ate as a kid. This is a classic whoopie pie, veganized. I have a simple vanilla cream filling, but you can always add different extracts for different flavors, such as peppermint or orange. Or add a tablespoon of any jam such as cherry or strawberry for a naturally pretty pink filling with a subtle fruit taste. To be extra fancy, you can sprinkle powdered sugar on top of these little gems.

  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon arrowroot powder
  • 1/2 cup Earth Balance vegan butter, softened
  • 1/2 cup dark brown sugar
  • 1/2 cup evaporated cane juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Heat oven to 375 degrees. In a small bowl, whisk together the almond milk and vinegar, and set aside. (It will curdle a little; it’s supposed to do that.) In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, arrowroot, and salt. In a large bowl, beat together the butter and sugars on low speed until creamy, about 3 minutes. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add half of the flour mixture and half of the almond milk mixture to the batter and beat on low speed until just incorporated. Add the remaining flour mixture and almond milk mixture and beat until thoroughly combined. Drop about 1 tablespoon of batter onto a lightly greased baking sheet, spacing them about 3 inches apart. Bake for about 10 minutes. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before placing them onto a rack to cool completely.


  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup Earth Balance, room temperature
  • 3 1/2 cups confectioner’s sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup almond milk

In a large bowl, beat the shortening and Earth Balance together until well combined.  Add the sugar and beat on medium speed for about 3 minutes. Add the extract and almond milk, and beat for another 5-7 minutes until fluffy.

Kim Barnouin holds a master of science in holistic nutrition. A former model, she is the author or coauthor of seven books and has successfully counseled models, actors, athletes, and other professionals using the Skinny Bitch method. She lives in Los Angeles. Visit her online at

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5 Responses to “Vegan Whoopie Pies (No, this is not a trick. Trust us, they’re amazing.)”
  1. Adriane says:

    Looks great! I’m planning on making these for a vegan friend. Do they need to be refrigerated?

  2. Sam says:

    I made the chocolate cake parts–AWESOME! Absolutely delicious, light and fluffy, perfect texture. One note– you never say to add the extracts in the recipe directions… might want to edit that. But otherwise fantastic recipe! I filled it with strawberry buttercream, so yummy!

  3. Luna says:

    Hi; this recipe sounds great, but I was wondering of you could substitute almond milk for soy milk. I’m severely allergic to nuts and therefore can’t even use the milk. I not soy, is there anything else one could possibly use?
    Thanks. 🙂

    • lia says:

      I can’t use commercial almond milk and am allergic/intolerant to soy, corn, gluten, pecans and macadamias. I would make this with rice or coconut milk and a soy-free earth balance or homemade carrot/coconut butter concoction. I would swap sorghum and teff flours for the wheat and add maybe 1/4 teaspoon of guar gum as a binder.

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