Thursday, May 28, 2009

Wheat & Dairy Free Vegan Whoopie Pies



The first time I had a whoopie pie was this winter on a trip to New York. We had been walking around trying to find a place to eat for hours because my boyfriend had declared that we needed a slice of New York style pizza. Trying to find a wheat-, yeast-, and dairy-free pizza place in the Lower East Side in the middle of January turned out to be an almost impossible task and, after pleading a bathroom break, I snuck into a small cafe that happened to serve gluten-free snacks. The cafe was changing over to get ready for the dinner crowd, but I managed to grab the last whoopie pie on the counter to tide me over. 

Since that fateful night, I've seen whoopie pies everywhere (see nytimes article ) and have been wanting to recreate one that I could eat without any problems. There is something so jovial about a cookie that is really a cake but calls itself a pie, pressed around a creamy filling called whoopie. I'm fairly certain these are an American invention, given their similarity to Hostess cupcakes and that most of the recipes call for a jarred filling called fluf, a culinary achievement that I have since found a startling number of uses. 

I've added sprinkles because I think they needed a splash of color and these are really a dessert for those who are closest to you and parties that include children. I'm not sure you would want to serve these to a company of distinguished guests; the charm of the moniker 'whoopie' being lost on some. On the other hand, if you prefer a dessert with a sense of irony or come from an aristocratic heritage and have an Aunt visiting who keeps calling North America 'The New World' and leaving her shoes outside her door to be polished by your 'maid,' these treats might be perfect. 

I am truly proud of the texture of these cakes. They are soft, moist, and fluffy and taste especially good the day they are made. Feel free to make the filling your own: a teaspoon of peppermint oil, some melted chocolate, or smooth peanut butter could be added. I've also seen jars of vegan strawberry fluf, which I've yet to try, but could be fabulous!

Makes about 13 whoopie pies. 

PIE INGREDIENTS:

1 3/4 cups flour substitute
1/2 tsp xantham gum
3/4 cups cocoa powder
1 1/2 tsp baking soda
pinch of salt
2 tbs canola oil
2 tbs prune puree
1/4 cup vegetable shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg or egg substitute
1 cup soy milk or rice milk
1 tsp white vinegar
1 tbs vanilla

PIE INSTRUCTIONS:

In a small bowl whisk together the flour substitute, cocoa powder, baking soda, xantham gum, and salt. In a stand mixer, beat the shortening, prune puree, and canola oil with the two sugars until fluffy and light. Add the egg or egg substitute (mixed with a tbs. of water) and beat together. In another bowl, combine the milk, vanilla, and vinegar. Sift the flour mixture twice. Working quickly, add the milk mixture alternating with the flour mixture in two batches until combined. Drop large tablespoons of the batter onto a baking sheet lined with a silpat or parchment paper. Without flattening the dough too much, spread the dollops into even circles. Bake the cookies at 350 degrees for about ten minutes, rotating the pans half way through. They should be spongy and spring back when poked. Allow to cool for a few minutes on the pan and then transfer to a wire rack to cool completely. 

WHOOPIE INGREDIENTS:

1 cup vegan rice-mellow fluff
1/2 cup vegetable shortening or vegan margarine
2 tsp vanilla extract
1 1/2 cups icing sugar
4 tbs soy milk or rice milk

WHOOPIE INSTRUCTIONS:

In a mixer, blend the fluff and shortening until smooth. Add the vanilla and then the icing sugar a few tablespoons at a time, adding a tablespoon of milk when it becomes too thick until a spreadable consistency has been achieved. Place two tablespoons of the whoopie on one half of a pie and place another pie on top. Repeat with remaining pies and filling.  

Store in an air tight container for two days or in the fridge for five. 

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