These deep chocolate cake rounds bake up soft and springy, thanks to a simple curdled plant-milk base that keeps the crumb moist without a single egg in sight. Rich cocoa powder gives them that classic bakery-style color and flavor, while a fluffy marshmallow creme filling gets whipped with powdered sugar and vanilla until it holds soft, pillowy peaks. Sandwiching the two cooled cakes around a generous dollop of that filling is the whole trick — press gently and the filling spreads right to the edges for that signature whoopie pie look. Cane sugar and vanilla round out the flavor, and the whole batch comes together on two baking sheets with minimal fuss. It's a nostalgic, hand-held treat that also happens to be a solid pick for a gluten free dessert table.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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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