Whoopie pies are one of my favorite sweet treats, but lately I’ve had some disappointing ones. Too dense, too sweet, not sweet enough. So, I decided to make triple berry vegan whoopie pies just in time for summer. I wanted to make them light and fluffy, sweet and a bit tart and oh so delicious. I think I succeeded! These cute little pies feature a blueberry cake outside and a strawberry, raspberry buttercream inside. They are promptly devoured in my house.
This recipe is for 12 cakes which makes 6 whoopie pies. This recipe also makes a TON of frosting, so if you aren’t a frosting lover, you can probably cut the frosting recipe in half, but if you want to fill these babies like I do, make it all! The frosting also keeps well in the fridge for a few days if you have extra you want to save. The secret to a perfect berry frosting for me it to use freeze dried berries and crush them into a powder. I have tried so many times to make frosting with fresh berries and it always breaks and is no longer nice and smooth. So use berry dust is always the way I go!
When you bake the blueberry cake part, I always use a whoopie pie pan, but if you don’t have one, you can just use a baking sheet and make round mounds of the batter. Smooth them out with your fingers and chill so they stay in place. They are generally not symmetrical when you use this method, but honestly, who cares?
Blueberries, strawberries and raspberries. What more could you ask for in a summer dessert? Triple berry vegan whoopie pies will be going with me to every summer cookout from now on. Well, probably starting next year since this summer seems like it will be cookoutless. That doesn’t mean I can’t treat myself to one…or two.
Mini fluffy blueberry cakes filled with strawberry and raspberry frosting.
- 1 1/2 Cups All purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 5 Tablespoons Vegan butter, room temperature
- 2/3 Cup Organic cane sugar
- 1 teaspoon Vanilla
- 1/3 Cup Non-dairy milk, I used soy milk
- 3/4 Cup Fresh blueberries
- 1/2 Cup Freeze dried strawberries
- 1/2 Cup Freeze dried raspberries
- 1/2 Cup Vegan butter, room temperature
- 1/2 Cup Vegetable shortening
- 3 1/2 Cups Powdered sugar
- 2 Tablespoons Non-dairy milk
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
Make the batter first. In a medium sized mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a small bowl make a flax egg by whisking together the flax and the water. Set aside to thicken while you prepare the rest of the batter. Let it sit for at least 2-3 minutes.
Now in a large mixing bowl, whip together the vegan butter and sugar using a hand mixer or a stand mixer. Mix until combined.
Then add the vanilla and flax egg. Continue to mix until combined.
Next, add the dry mixture and the non-dairy milk to the butter mixture alternating between the dry mixture and milk until everything is fully incorporated.
Now, fold the blueberries into the batter.
Spray a whoopie pie pan with non-stick spray and fill the pan dividing the batter evenly into 12.* Wet your finger and smooth out the batter.
Chill for 15 minutes while you preheat the oven. Preheat the oven to 375 degrees(F).
Then bake for 12-15 minutes or until golden brown. Let cool completely.
While they are cooling, make the frosting. Crush the freeze dried strawberries and raspberries either in a food processor or by putting them into a large plastic bag and smashing. Set aside.
Now, in a large mixing bowl, beat together the vegan butter and vegetable shortening. Then add the powdered sugar a little at a time, continuing to beat until all the sugar has been incorporated. It will be thick.
Then add the milk, vanilla and salt. Combine. Make sure the frosting is now light and fluffy and firm.
Next, fold the freeze dried berries into the frosting. Chill until ready to use.
Once the blueberry pies are cooled , spread frosting on the inside of one and a little more frosting on another and sandwich together. Repeat with all of them to make 6 sandwiches.
Keep in the fridge.
*If you don't have a whoopie pie pan, line 2 baking sheets with parchment paper and make 12 round cookie sized circles, dividing the batter evenly, 6 on each pan. Then smooth out with your finger and chill for about 20 minutes instead of 15.