Gingerbread Whoopie Pies - Dairy Free, Egg Free, Soy Free, Nut Free

Two cakey cookies (or are they muffin tops?) with a creamy layer of fluffy gingerbread frosting in between. These are a great alternative to cupcakes or a layer cake, especially if you don’t love executing the frosting part on a traditional cake. They feel a bit more casual, and an added bonus; they freeze really well! So you can make a batch, wrap them individually, and have them on hand whenever you need to fulfill a cakey craving.

A note about blackstrap molasses:

This recipe calls for blackstrap molasses, which is different than regular molasses. It undergoes an additional refining process and in the end, contains less sugar, more salt, and a more bitter flavor compared to regular molasses.

Ingredients for Gingerbread Whoopie Pies - Dairy Free, Egg Free, Soy Free, Nut Free

Cake Batter:

• 1/3 cup oil (choose from avocado, canola, sunflower, or grapeseed oil)

• 1/2 tsp pure vanilla extract

• 1 tbsp. cider vinegar

• 3/4 cup unsweetened applesauce

• 1/4 cup blackstrap molasses

• 1/3 cup dark brown sugar

• 1/4 cup water

• 2 cups unbleached all purpose flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• a pinch of salt

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground clove

• 1/4 tsp ground decorticated cardamom

Filling:

• 1 cup allergy safe solid fat of your choice (vegan butter, shortening, lard, etc.)*

• 3 cups powdered sugar

• 3 tbsp blackstrap molasses

• 2 tbsp water

• 1 1/2 tsp ground ginger

• 2 tsp ground cinnamon

• 3/4 tsp ground clove

• 1/2 tsp ground decorticated cardamom

*Always read the ingredients labels of packaged products to ensure they are safe for your allergies before consuming. Shortening is often derived from palm oil, but can also come from soy. Vegan butter may contain soy or other allergens but varies by brand. Also note that lard is an animal by-product.

How to make Gingerbread Whoopie Pies - Dairy Free, Egg Free, Soy Free, Nut Free

1. Line a baking sheet with parchment paper and preheat the oven to 375F.

2. In a large mixing bowl, whisk together the oil, vanilla, cider vinegar and applesauce, molasses, and brown sugar until well combined. Add the water and whisk well. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and cardamom, all at once. Whisk until the batter has come together. It will become puffy and aerated from the interaction of the vinegar and baking soda. This is normal.

3. Spoon the batter evenly into circular mounds on the tray. Do not over-crowd the pan as they will expand as they bake. You should have 18 individual whoopie pie halves.

4. Bake for 7 - 8 minutes, or until puffy, and fork inserted comes out clean. They should still be soft. Let them come to room temperature before filling. It is best to cool on a wire rack.

5. To make the frosting, add all frosting ingredients to a large mixing bowl and beat on high speed with an electric mixer until fluffy and whipped together. It will be a beautiful golden brown colour.

6. To assemble, spread a good dollop of frosting onto the flat side of one of the whoopie pie halves, then sandwich it with another. You can tidy up the frosted edges or leave them rustic as I have done here.

Makes 9 large whoopie pies

Looking for more holiday recipes? Check out my allergy friendly pumpkin pie recipe or watch the video below.