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Bake it up, Baby

Vegan Almond Joy Whoopie Pies

by 52 Comments

Okay folks, I’ve got a lot to say so stick with me.

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First, real talk.


I’ve never made whoopie pies before. I’ve never HAD whoopie pies before. My experience with whoopie pies is limited to a going away party to which I brought tri-layer mini cheesecakes, and my friend brought some delicious looking Nutella filled whoopie pies that my little tummy was too full to even try.

batter

This brings us to point number two: these babies are foolproof. Honestly. I piped my first batch like Hershey kisses, spires rising up to the sky, challenging me, screaming, “We aren’t going to bake flat!!!”

Defying all odds, I came out with perfectly springy, circular cakes.

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The second batch wasn’t going to be photographed, so I haphazardly plopped uneven blobs onto the parchment paper. Yet, eleven minutes out of the oven and I swear they were better than the first lot.

And since the cake part is remarkably easy, it follows that the four-ingredient buttercream should be as well. Believe me when I say the only mistake you’ll be making is filling up on this frosting before it makes it to the cakes.

cakes2

Don’t worry, guys, I’m almost done talking. I’ve just got to tell you all the ways I made this packed with almond-joy goodness.

The cakes themselves are dark chocolate with a punch of tropical flavor, courtesy of coconut extract and almond milk. The buttercream is made with almond butter (I used raw, but roasted should be just as great or better), almond extract, powdered sugar, and room temp coconut oil for creaminess. And of course, we have some coconut sandwiched in as well.

filling

Guys, I’m salivating.

This buttercream is epic and you can expect to see it used in another dessert recipe I am thrilled to share.

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These pies aren’t exactly health food. But they’re vegan (and easily un-veganized for those who don’t have all the vegan staples in their pantries), decadent, and soooo fun to make.

So, make them. Deal?

5.0 from 2 reviews
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Vegan Almond Joy Whoopie Pies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Creamy, rich, four-ingredient buttercream and coconut are sandwiched between two springy, dark chocolate cakes in these vegan whoopie pies. You can taste the Almond Joy in every bite!
Ingredients
Cakes
  • 2 cups whole-wheat flour
  • ½ cup unsweetened cocoa powder
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened almond milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1 tbsp coconut extract
  • 1 stick (½ cup) vegan butter, at room temp
  • 1 cup light brown sugar
  • 1 ½ tsp Ener-G Egg Replacer + 2 tbsp water (= 1 egg)
Filling
  • 4 tbsp coconut oil, at room temp
  • 4 tbsp almond butter
  • ¾ cup powdered sugar
  • 1 tsp almond extract
  • ½ cup shredded unsweetened coconut
Instructions
  1. Preheat the oven to 350° F and line a baking sheet with greased parchment paper.
  2. Mix flour, cocoa, baking soda, and salt together.
  3. Separately, mix almond milk and lemon juice and set aside.
  4. In a third, large bowl, cream your butter for about a minute with a mixer or a strong hand.
  5. Add the sugar and vanilla and cream till fluffy.
  6. Alternating, add the dry mixture and milk to the butter in intervals and mix till well combined.
  7. Stir in the coconut extract.
  8. Transfer the batter to a large Ziploc bag and cut off one corner. Use the bag to pipe out circles onto the parchment paper. The circles should be approximately 1 inch in diameter.
  9. Bake in the oven for 10-12 minutes.
  10. Meanwhile, mix together all the buttercream ingredients (except the coconut!) until creamy. If the mixture is too wet, add more powdered sugar. I suggest a ¼ cup each time.
  11. When the cakes are done, let them cool on a wire rack.
  12. To assemble, spoon about 1 tsp of buttercream on one cake, sprinkle coconut on the other, and sandwich together.
  13. Refrigerate immediately until serving.
Notes
•To un-veganize, sub buttermilk for almond milk and lemon juice, a real egg for the replaced one, and real butter for the vegan butter as well as for the coconut oil if necessary.
•I used coconut oil to grease the parchment paper because I am an almond joy fiend.

*Cakes adapted from here

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Comments

  6. marcie says

    I’ve never made whoopie pies before, and if you say this is foolproof, than I need to try it! These look delicious, and I love all that coconut!

    Reply

  7. Phi @ The Sweetphi Blog says

    Just came across your lovely blog because you commented on mine (thank you!) and I have to say, I’m definitely going to be a regular here! These vegan whoopie pies look fantastic…and then almond joy filling? WOW, definitely need to try these asap!

    Reply

  9. Traci | Vanilla And Bean says

    Medha! YaY for whoppie pies! Fun, yes? Their almost like little mini cakes. I love what you’ve done with this one! Mini almond joys. And that buttercream you made is so fun with interesting and tasty ingredients! Can’t wait to try this one! Yum, yum, yum!

    Reply

    • Medha says

      Ooh now you’re giving me ideas! Wish I had leftovers of these for breakfast today (I don’t because I ate them all… oops). Thanks for stopping by, Tandy!

      Reply

  11. Helen @ Scrummy Lane says

    Hello! Great blog. I’ve just had a lovely time having a little look around, and I love your photos especially.
    As for this recipe, that Almond Joy filling definitely caught my attention, along with the fact that the recipe sounds so easy. That always makes a recipe a winner for me!

    Reply

    • Medha says

      Yes they are almost identical! I’m obsessed with almond joys so I tried to pack every ounce of candy bar flavor into these whoopie pies. Thanks Jess!

      Reply

  17. Ema-Ontheflavorroad says

    I’ve never had whoopie pies too! That’s not good at all :(! I thought to make them vegan was impossible, but luckily I was wrong!!!
    Thy look fantastic Medha! And the feeling is so yummy!!!
    I need your help: what is the coconut extract? and where can I buy the Ener-G egg replacer and what are the ingredients?!
    Thank you so much :*

    Reply

    • Medha says

      Hi Ema! Coconut extract is a flavoring that imitates coconut (like vanilla extract imitates vanilla). You can get EnerG at Whole Foods or online at Amazon. Otherwise if you’re not vegan you can substitute an egg. If you are, I would suggest flaxseed meal or applesauce, but I haven’t tried either so don’t hold me to it!

      Reply

  24. Jules @ WolfItDown says

    Holy moly, these look great! I love when it first seems like it’s going to turn out not so great, but then it all comes out well in the end 🙂 The filling looks and sounds amazing! x

    Reply

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