Eosinophilic Esophagitis Friendly Vegan Whoopie Pies
Total time59 min
Prep time25 min
Cook time14 min
4.6(29)
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Learn more →Ingredients
12 servings
For the cakes
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 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.
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