These turned out very well and my vegan friends loved them, though the cookies stuck to their fingers. But that often happens with the classic whoopie pie I make. They are just finger-licking good!
When I baked the first two batches I tried to put the batter in little muffin tins so the cookies would be universally the same size. Mistake. I got little vegan chocolate brownies. I smashed them flat to make the whoopie pies, which made them very ugly. And probably why they were messier to eat.
With the remaining batter I dropped them on a cookie sheet like normal. Got five normal looking whoopies from that.
See the Vegan Vanilla “Butter” Cream recipe for the filling.
Vegan Chocolate Whoopie
By December 12, 2012Published:
- Yield: About 48 cakes
These turned out very well and my vegan friends loved them, though the cookies stuck to their fingers. But that often happens with …
- 1 cup rice milk
- 1 tablespoon white vinegar
- 2 tablespoons egg alternative preferably Ener-C Egg Replacement Powder
- 4 tablespoons hot water
- 1 1/3 cups all-purpose flour
- 2/3 cup cocoa, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dairy-free butter substitute Preferably Smart Balance Buttery Spread
- 1 cup brown sugar packed
- 1 teaspoon vanila extract
- Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the rice milk and vinegar (the mixture will quickly look curdled; that's okay) and set aside. In another small bowl, whisk together the egg replacement powder and the hot water and set aside.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter substitute and the brown sugar on low speed until creamy, about 3 minutes. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add egg replacement mixture and the vanilla and beat on medium speed for 1 minute.
- Add half of the flour mixture and half of the rice milk mixture to the batter and beat on low speed until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and rice milk mixture and beat until thoroughly combined.
- Using a spoon, drop 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
WordPress Recipe Plugin by ReciPress