Vegan Red Velvet Whoopie Pies You’ll Love
Soft, plush, and sandwiched with a creamy dairy-free marshmallow filling, these vegan red velvet whoopie pies are the kind of dessert that feels nostalgic and indulgent all at once. Somewhere between a cupcake and a cookie, they’re rich with cocoa, lightly tangy, and perfectly sweet — without eggs or dairy in sight.
If you’ve ever loved red velvet but thought it was off-limits as a vegan baker, this recipe proves otherwise. These whoopie pies bake up tender and cake-like, hold their shape beautifully, and pair perfectly with a smooth plant-based creamy filling.
They’re ideal for Valentine’s Day, holidays, bake sales, or anytime you want something that feels a little special but still approachable.
What Is a Whoopie Pie?
A whoopie pie is a classic American dessert made from two soft, cake-like rounds sandwiched together with a creamy filling. They’re often associated with New England and Pennsylvania Dutch baking, where traditional versions are made with chocolate cakes and marshmallow fluff.
Unlike cookies, whoopie pies are:
- Softer and more tender
- Baked like small cakes
- Meant to be eaten like a handheld dessert sandwich
Think of them as a cupcake without the wrapper — or a cake that decided to become portable.
This vegan version keeps all the charm of the original while using simple plant-based ingredients.
What Makes Red Velvet Red Velvet?
Red velvet isn’t just chocolate cake dyed red. It’s lightly cocoa-forward, gently tangy, and softer than a typical chocolate cake. That signature flavor usually comes from a combination of:
- Cocoa powder
- Acid (like vinegar or plant-based buttermilk)
- Vanilla
In this recipe, those elements work together to create that classic red velvet flavor — just without eggs, dairy, or artificial aftertaste.
Finding Vegan Red Food Coloring for Vegan Red Velvet Whoopie Pies
One of the most common questions with vegan red velvet baking is how to get that rich red color without animal-derived dyes.
Many traditional red food colorings contain carmine (made from insects), so it’s important to check labels. Thankfully, there are great vegan options available now. See my recommendation in the recipe notes below.
Vegan red food coloring options:
- Gel food coloring labeled vegan (often made with plant-based glycerin)
- Natural liquid food coloring made from fruit and vegetable extracts
Tips:
- Gel food coloring gives the boldest red with the least amount of liquid.
- Natural options, like beet powder tend to bake into a deeper brown-burgundy rather than bright crimson — still beautiful, just different.
- Color deepens slightly as the cakes bake.
If you prefer not to use coloring at all, these whoopie pies are still delicious — they’ll just lean more cocoa-brown than red.
The Filling: Creamy, Tangy, and Dairy-Free for Vegan Red Velvet Whoopie Pies
The filling for these whoopie pies is smooth, lightly tangy, and perfectly balanced against the soft cake. A good vegan filling should:
- Hold its shape at room temperature
- Not be overly sweet
- Complement the cocoa notes without overpowering them
This filling spreads easily and sets just enough to keep the sandwiches neat — no sliding, no mess.
How to Make Vegan Red Velvet Whoopie Pies
Preheat the oven and line baking sheets with parchment paper. Make a vegan buttermilk by mixing plant-based milk with vinegar. Add in red food color and vanilla. Whisk the dry ingredients in one bowl and cream the brown sugar and butter in another. Gently combine, scoop the batter onto prepared pans, and bake until set. Cool completely, then sandwich the cakes with vegan cream filling and let set before serving.
Vegan Red Velvet Whoopie Pies
Ingredients
Red Velvet Whoopie Pies:
- 280g (2 ⅓ c) All Purpose Flour
- 30g (¼ c) Natural Unsweetened Cocoa Powder
- 5g (1 tsp) Baking Soda
- 2g (½ tsp) Baking Powder
- 3g (½ tsp) Salt
- 114g (½ c) Vegan Butter
- 200g (1 c) Brown Sugar
- 60g (¼ c) Vegan Yogurt I recommend forager
- 160g (⅔ c) Almond Milk
- 5g (1 tsp) Apple Cider Vinegar
- 10g (2 tsp) Vanilla Extract
- 5g (1 tsp) Vegan Red Food Coloring
Vegan Cream Cheese Marshmallow Filling:
- 90g (¼ c + 2 Tbs) Vegan Cream Cheese I recommend tofutti
- 90g (¼ c + 2 Tbs) Vegan Butter
- 360g (3 c) Powdered Sugar sifted
- 8g (1 ½ tsp) Vanilla Extract
- ¼ tsp Salt
- 4-5 oz Vegan Marshmallow Fluff, optional* dandies or ricemellow creme
Instructions
Make the Vegan Red Velvet Whoopie Pies:
- Preheat oven to 350℉ and line two baking trays with parchment paper.
- In a small glass measuring cup whisk together the almond milk and apple cider vinegar to make the vegan buttermilk. Set aside.
- Sift together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- In a large stand mixing bowl with the whisk attachment beat the vegan butter and brown sugar together until completely incorporated. Add in the vegan yogurt and mix well.
- Add the vanilla extract and vegan red food coloring to the milk mixture and whisk together.
- Pour half the flour mixture into the mixer on low-med, then add half of the milk mixture alternating until everything is combined. Scrape the bowl and make sure everything is well mixed.
- Scoop batter with a 1 oz scoop (about 1½ Tbs) onto lined baking trays. Bake for 10-12 minutes.
- Leave on trays for 10 minutes before moving to racks to cool completely.
Make the Vegan Cream Cheese Marshmallow Filling:
- In a mixing bowl cream together vegan cream cheese and vegan butter until smooth.
- Add powdered sugar ½ c at a time mixing well. Add in salt and vanilla extract and mix until creamy.
- Gently mix or fold in vegan marshmallow fluff, if using. The marshmallow is a classic addition and is part of what makes the whoopie pie unique. If not, you may need to double the vegan cream cheese filling.*
- Once cooled, pair off the whoopie pies. Fill a piping bag with a round tip and pipe swirls onto half the rounds, sandwiching with the other matching halves.
- Store in an airtight container for 3-4 days in the refrigerator. Let it come to room temperature before serving.
Notes
When to Serve Vegan Red Velvet Whoopie Pies
These whoopie pies are especially lovely for:
- Valentine’s Day and romantic occasions
- Holiday dessert tables
- Bake sales and gifting
- Cozy weekends when you want a bakery-style treat at home
They store well, travel easily, and honestly taste even better after a few hours once the flavors settle.
These vegan red velvet whoopie pies are proof that plant-based baking doesn’t mean compromise. They’re soft, rich, nostalgic, and deeply satisfying — the kind of dessert that feels familiar but still special.
More Vegan Baking Recipes to Try
If you loved these vegan red velvet whoopie pies, you might also enjoy:
- Vegan Chocolate Blood Orange Cupcakes with zesty frosting
- Lemon Thumbprint Cookies with bright citrus glaze
- Vegan Snickers Cupcakes with easy peanut butter caramel filling
- Chewy Chocolate Cookies with crackly tops and festive sprinkles
Each recipe is cozy, bakery-style, and fully plant-based — no compromises, just good vegan baking.
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