Low Sodium Vegan Whoopie Pies

Total time59 min

Prep time25 min

Cook time14 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cakes

1 cup plant-based milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz
See all
1 tbsp apple cider vinegar
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup organic cane sugar
½ cup vegan butter, melted and cooled
1 tsp vanilla extract

For the filling

½ cup vegan butter, softened
1 jar (7 oz) vegan marshmallow creme
1 ½ cups powdered sugar, sifted
1 tsp vanilla extract
1 tbsp plant-based milk

Instructions

1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!