Vegan Whoopie Pie

2.8 (13 reviews)

For the pie:
6 Tbsp. vegetable shortening
1 cup sugar
5 Tbsp. cocoa
1 1/2 tsp. Egg Replacer
2 Tbsp. warm water
1 cup soy or rice milk, plain or vanilla
1 tsp. vanilla extract
2 cups flour
1 1/2 tsp. baking soda
1/4 tsp. salt (any kind)

For the filling:
1 1/2 cup powdered sugar
1 1/2 cup vegetable shortening
3/4 cup vegan Suzanne’s Ricemellow Crème (or other vegan marshmallow
crème fluff)

With a beater, cream the vegetable shortening, the sugar, and the cocoa.
Mix and add the egg replacer and the warm water.
Add the soy or rice milk, the vanilla extract, the flour, the baking soda, and the salt.
Beat together.
Spoon onto ungreased cookie sheet. The size of the spoonfuls depends on your preference for small (more) or large (fewer) whoopie pies. I usually use heaping tablespoons.
Bake 10 minutes at 375°F.
For the filling, mix the powdered sugar, the vegetable shortening, and the marshmallow crème fluff.
Spread some filling on one cake and cover with another cake. Repeat.

Preparation time: 30 minutes Baking time: 10 minutes