These Chocolate Strawberry Whoopie Pies are a match made in heaven! The rich little chocolate cakes combined with the sweet vegan strawberry buttercream frosting create a marriage of flavors that dance on your tongue! Best yet, they’re gluten free, nut free, egg free and easily vegan!
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of an electric mixer with the paddle attachment, cream together the butter or vegan baking stick and the light brown sugar until soft and fluffy. About 2-3 minutes.
In a small bowl, combine the cornstarch and water together with a spoon until it is smooth and watery. It will be thick and tacky at first.
Measure out 1 ½ cups of milk of choice. Add the white vinegar to the milk. Stir. Let sit for 5 min and stir again. It will appear chunky...that’s normal.
Slowly add the cornstarch water mixture, milk mixture and vanilla into the butter and sugar. Beat until combined.
In a large bowl, whisk together the gluten free flour, cocoa powder, baking soda, baking powder and salt until combined.
Slowly add in the gluten free flour mixture to the wet ingredients, a little at a time, and beat until just combined.
Using an ice cream scoop, place batter onto prepared baking sheets making sure to leave 2 inches in between each scoop.
Get your fingers wet and gently using your fingers, press down the batter to make a dome instead of a ball. Gluten free batter has a way of staying exactly as it is placed down, so if you leave it in a ball shape or misshapen, that’s how it will end up when baked.
Bake for 12-13 min until risen and springy when carefully poked.
If they come out not perfectly round, use a round cookie cutter to trim off any misshapen parts.
After a few minutes transfer the little chocolate cakes to a cooling rack. While they are cooling, make the strawberry filling which you can find above.
Once the filling is made, using a butter knife or a small spatula, frost the flat side of half the little cakes. Place the other flat side of the non frosted cakes on top. Enjoy!
Video
Notes
Storing- Since gluten free baked goods are best the first day, we want to try to keep these as fresh as possible. Once the whoopie pies are cooled and assembled, store them in an airtight container in the fridge. When ready to eat, take the whoopie pies out of the fridge and let them come to room temperature on the counter before consuming. You could eat them cold but many times gluten free baked goods taste dry and hard when cold. Letting them come to room temperature will restore the softness. Freezing- Wrap the whoopie pies individually in foil and then place in a zip top bag. You can keep them frozen for up to 30 days. When ready to eat, put the whoopie pies in the fridge the night before or leave them out on the counter for 2 hours prior to eating. If you put them in the fridge the night before, when ready to eat, take the whoopie pies out of the fridge and let them come to room temperature on the counter before consuming.