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Four gluten free whoopee pies sit in a stack with strawberries.

Chocolate Strawberry Whoopie Pies

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! 
5 from 1 vote
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course Dessert
Cuisine American
Servings 16 Whoopie Pies
Calories 197 kcal


For the whoopie pies:

  • 2 cups gluten free flour
  • 1 cup cocoa powder I used half dutch or natural unsweetened and half dark
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup 1 stick unsalted butter or vegan baking stick
  • 1 ¼ cups packed light brown sugar
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups milk of choice
  • 1 ½ tablespoons white vinegar


  • 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!


Calories: 197kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 177mgPotassium: 141mgFiber: 4gSugar: 18gVitamin A: 214IUCalcium: 72mgIron: 1mg
Keyword Chocolate, Dairy Free, Egg Free, Gluten Free, Nut Free, Strawberry, Vegan, Whoopie Pies
Tried this recipe?Let us know how it was!