Yummy hand-held Chocolate Whoopie Pies made with gluten free cake batter. Light and soft, the sandwiched sponge is deeply cocoa and not over-sweet. Optional dairy free. Fill as you choose.
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
There’s something rather moreish about my gluten free Chocolate Whoopie Pies
Have you ever made gluten free Chocolate Whoopie Pies? Actually… forget ‘made’. Have you ever even eaten a gluten free Whoopie Pie? If I’m honest…. I’ve never seen a gluten free Whoopie Pie being sold anywhere. So, I’m guessing that unless you have actually made them yourself, you are unlikely to have tried one.
Surprisingly, this Chocolate Whoopie Pie recipe is one of the oldest on Gluten Free Alchemist… dating back to 2013. But this particular batch was made recently, at the request of Miss GF. And with it, comes an updated post. Which of course, includes a recipe card.
The batch only lasted about 24 hours, because Chocolate Whoopie Pies are incredibly moreish and rather too edible for their own good. Light and chocolatey, they are simply too easy to hold and munch. And in a blink…. They’re gone!
What exactly is a Chocolate Whoopie Pie?
If you’re wondering ‘what the heck is a Whoopie Pie’? (chocolate or otherwise), I’m sure you’re not alone. So let me enlighten you.
A Whoopie Pie is simply a cute little hand-held rounded sandwich cake. They are soft and slightly dense, but by no means heavy. The sponge itself is not too sweet, but is often sandwiched with a marshmallow filling. While there are many variations, chocolate seems to be the most common. And the mallow filling can of course be replaced with other options (including the chocolate-hazelnut cream I have used here).
Although many whoopie pie recipes that you’ll find on-line are as much dry cookie as they are cake, the original and authentic treats are in fact light and fluffy and should be more of a classic chocolate cake. Indeed, the original Chocolate Whoopie Pies originated in the Amish communities of America and specifically Pennsylvania and New England… Starting their evolution as a means of using up left-over cake batter.
Why is it called a Whoopie Pie?
Maybe this is a more pertinent question. And although there is some suggestion that Whoopie Pies might also be called ‘gobs’, I cannot find anything to confirm this. In fact, most sites suggest that ‘gobs’ and ‘whoopies’ are entirely different from each other both in size and texture.
One thing that does seem consistent however, is that chocolate cake Whoopie Pies were considered a special treat… And according to Amish legend, were snuck into the lunch boxes of husbands and children before they went off for the day. When the treats were discovered at lunch time, the grateful recipients would shout ‘Whoopie’! And thus, the name stuck, for the pure joy they produced.
What is the best texture for a gluten free Chocolate Whoopie Pie?
The recipe for Chocolate Whoopie Pies shared here is in line with the lighter cake variety. Although I will be honest… I have no idea how ‘authentically’ close to the Amish versions it might be, as I have not had the pleasure of trying an original. I’m also aware that I could have made them slightly flatter. But that is purely a matter of how you set the batter (which is quite thick) on the baking paper. Mine was piped into ball-shapes.
In terms of texture, a Whoopie Pie should be soft and light, but with a slight ‘chew’ and a touch of a crisper edge. They should be rich and deep with cocoa but not over-sweet. And the filling (whether marshmallow or otherwise), should be light enough to compliment the airiness of the sponge.
Can I make these cakes dairy free as well as gluten free?
Yes. These Chocolate Whoopie Pies need only a couple of tweaks to convert them to a dairy free recipe. Simply sub the butter for a good dairy free alternative such as Stork or Flora baking block. And also use a dairy free milk and full fat dairy free yoghurt.
As the cake batter relies on an egg to give them light and lift, it is not offered here as a Vegan recipe.
Can I freeze Chocolate Whoopie Pies?
The base cakes (unfilled) can certainly be made ahead of time and frozen. Pop them in an airtight bag or container and they should last well for 2 to 3 months. When ready to eat, take them out and defrost at room temperature…. Then fill with your flavour and filling of choice and devour happily.
What can I fill my ‘pies’ with?
How you fill your Chocolate Whoopie Pies is up to you…
Traditional marshmallow filling
The traditional filling is one made with some ‘Marshmallow Fluff’ (available in jars from supermarkets) combined with softened butter, icing sugar and a touch of vanilla extract. This is at an approximate ratio of 1 butter to 2 icing sugar to 4 marshmallow fluff. And made simply by whipping all the ingredients together in the same way as you would buttercream.
Butter Icing (Buttercream)
Butter icings of most flavours pair perfectly with Chocolate Whoopie Pies. Whip them well and they will be light, creamy and decadent against the rich chocolate sponge. Miss GF made some lovely Chocolate Whoopie Pies with a mint butter icing.
Then of course… If you want to go one stage further…. An Italian Buttercream would add a silky smoothness that takes these Whoopie Pies to a different level altogether. Or even go Cream Cheese Frosting!
The advantage to the above fillings is that once made, the Whoopies can be stored at room temperature. At GFHQ though, we also love to fill with whipped creams. They are super-light and offer more of a dessert feel against the chocolate sponge.
For the recipe shared, I’ve used a straight whipped double cream with added home-made chocolate hazelnut spread (or Nutella). However, I stupidly softened the spread slightly in the microwave (as I forgot to put it into the cream before starting to whip) and it ‘bubbled’ slightly at the edges when I sandwiched the Whoopies. Doh! Regardless though, the cream worked in deliciousness against the sponge… Fresh, nutty and slightly sweet. I could happily sit with a bowl of whipped Nutella Cream and just spoon straight into my mouth.
An amazing alternative would however be a Mascarpone Nutella Whipped Cream, a Vanilla Chocolate Chip Custard Cream, or even a Coffee Mousse filling. If you are dairy free, Whipped Coconut Cream would be perfect.
Just bear in mind that using fresh creams means the cakes will need refrigeration. And that it’s best to bring back out of the fridge 20 minutes or so before eating to soften.
Ready to make gluten free Chocolate Whoopie Pies?
So here it is… my recipe for gluten free Chocolate Whoopie Pies. I hope you enjoy them. And don’t forget to shout ‘Whoopie’ when you eat one!
If you’re looking for other small cake treats, check out our Small Cake Index and the Tray Bake and Brownies Index too. Or for everything else, head over to the FREE 400+ gluten free Recipe Book Index (with pictures of everything).
And of course… Thank you for popping by and visiting Gluten Free Alchemist. It’s so good to have you as part of our community.
Chocolate Whoopie Pies with Nutella Cream
- Kitchen scales
- measuring spoons
- baking trays
- baking paper
- Mixing bowls
- glass heat-proof bowl
- small saucepan or microwave
- wooden/silicone spoon
- electric whisk
- Large mixing spoon or spatula
- piping bag and nozzle – optional
- wire rack
Chocolate Whoopie Pie Sponge
- 245 g white gluten free flour blend I used GFA Blend A (see NOTES)
- 25 g cocoa powder
- ¾ tsp bicarbonate of soda
- ¾ tsp xanthan gum
- 75 g dark chocolate good quality
- 75 g unsalted butter or good dairy free alternative
- 1 large egg room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 150 g light soft brown sugar
- 130 ml soured cream/thick yoghurt/Greek Yoghurt Full Fat
- 1 tsp vanilla extract
- 110 ml milk dairy free as required
Nutella Whipped Cream
- 300 ml double cream (heavy cream)
- 3 to 4 tsp Nutella / chocolate-hazelnut spread
- icing sugar (powdered/confectioners sugar) to sprinkle
Chocolate Whoopie Pie Sponge
- Line 2 to 3 large baking sheets with baking paper (or batch bake if you don’t have enough)
- Preheat the oven to 180 C/350 F/Gas 4.
- Weigh, sieve and mix together the flour, cocoa, bicarbonate of soda and xanthan gum in a medium bowl and set aside.
- Melt the butter and chocolate together in a small bowl by either placing the bowl over a gently simmering saucepan of water, stirring frequently. OR using a microwave on medium setting in 30 second bursts, stirring between each.
- Once the chocolate and butter are melted, smooth and fully combined, set aside to cool slightly.
- Whisk the egg in a large bowl until light and fluffy.
- Gradually beat the sugar into the egg (about a third at a time) until smooth, thick and glossy.
- Add the chocolate-butter mix, soured cream (or yoghurt), vanilla and half of the milk and beat until fully combined and silky.
- Add half of the flour-cocoa mix and beat until smooth.
- Fold in the remainder of the flour mix a little at a time alternately with the remaining milk, until you have a smooth batter of thick dropping consistency.
- Either pipe or spoon the mixture onto the baking sheets in small walnut-sized balls, 3 to 4 cm apart.
- Bake for 13 to 15 minutes until a knife comes out clean and the tops are springy to the touch. You may want to swap the trays around half way through cooking to ensure an even bake.
- Transfer to a wire rack and allow to cool completely.
Nutella Whipped Cream
- Whisk the cream with the Nutella in a medium-sized bowl until it has thickened and holds its shape.
- Sandwich together the Whoopies with Nutella cream.
- Sprinkle with icing sugar to serve.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Chocolate Whoopie Pies shared with
- Full Plate Thursday #533 with Miz Helen’s Country Cottage
- Fiesta Friday #375 with Angie
- Over The Moon # with Eclectic Red Barn and Marilyn’s Treats
- What’s for Dinner #309 with the Lazy Gastronome
- Sunday’s on Silverado #35 with The House on Silverado
- Blogger’s Pit Stop #265
- Cook Blog Share Week 13 (2021) with Tin and Thyme