Vegan Whoopie Pies

Soft, chocolatey cake rounds sandwiching a cloud of fluffy marshmallow filling — these are the kind of treats that disappear fast, and this batch makes 12 to share (or not). The magic starts with plant-based milk and apple cider vinegar, which curdle together to create a buttermilk-style base that gives the cakes their tender, springy texture without a single egg or dairy product in sight. Unsweetened cocoa powder brings deep, rich chocolate flavor, while melted vegan butter keeps everything moist and fudgy at the edges. The filling is genuinely dreamy — softened vegan butter whipped with vegan marshmallow creme, powdered sugar, and vanilla until it holds soft, pillowy peaks. It's the kind of frosting you'll want to eat straight from the bowl. Everything here is straightforward pantry-friendly baking, so you don't need any specialty skills, just a hand mixer and a little patience while the cakes cool. Whether you're baking for a crowd or stocking the freezer, these hold up beautifully and taste like the real deal.

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 →