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close up of stacked vegan red velvet whoopie pies
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Vegan Red Velvet Whoopie Pies

Soft, pillowy vegan red velvet whoopie pies sandwiched with a creamy dairy-free filling. Notes of cocoa, a hint of vanilla, and that classic red velvet tang make these feel nostalgic and indulgent, perfect for Valentine's day.
Course Dessert
Cuisine Vegan
Keyword dairy free red velvet whoopie pies, easy vegan red velvet whoopie pies, eggless red velvet whoopie pies, plant based whoopie pies, vegan holiday baking, vegan red velvet dessert, vegan red velvet whoopie pies, vegan sandwich cookies, vegan Valentine’s Day dessert, vegan whoopie pie recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12

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

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