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Chocolate Whoopie Pies ~ Gluten Free

Gluten Free Whoopie Pies

A few years ago, I was in Pasadena with my husband on a little husband/wife getaway.  We were walking down Colorado street and there was a little corner bakery, in fact I think it was called Corner Bakery.  We stopped there for lunch.  While trying to decide what I wanted for lunch my eyes were drawn to the bakery case where these Whoopie Pies, little cakes filled with creamy filling, were enveloping my attention.  No longer could I think of lunch, I had to have one of these little cakes.  Hmm….I thought to myself…I could start with dessert and eat lunch after right?  But guess what they were like $2.00 for a little cake and to my dismay they were not gluten free. No fair!!! My lunch was not quite as enjoyable or appetizing after that, because all I could think about was that creamy filled cake.  Ever feel that way?  Get your heart set on something to eat and then when you can’t have it, it is just a huge let down?  So I was left with the desire to go home and make these cakes gluten free, and I made a dark chocolate version filled with Raspberry Cream Cheese Filling.  They were, of course, DELICIOUS!

Whoopie pies are basically just two small shaped cakes that are filled with creamy fillings. For a quick and easy filling, you can just buy some chocolate or vanilla frosting from the store.  You can make a simple vanilla or cream cheese butter cream filling.  Or you could go really easy and delicious and fill with a whipped cream filling.  With the chocolate flavored cakes I used raspberry flavored cream cheese frosting.  I thought that would be appropriate for a Valentine’s treat, being fruity and pink colored.  I have made them with several types of frostings. You could make them with strawberries instead of raspberries.  They are delicious filled with whipped cream as well.  I have included below a few different fillings you can choose from.  Choose what delights you or choose a different one each time.

Gluten Free Whoopie Pies with Raspberry Cream Cheese Filling

For more success making these delicious treats it helps to have a Whoopie Pie Pan. Basically it’s a pan that has about 12 perfectly sized spaces to make just the right sized little cakes. They bake up to be about 1/2 inch thickness and then you spread your creamy filling on one cake and then top it with the second cake, making a sandwiched cake.  You can buy different shaped whoopie pie pans round, heart shaped, even owl shaped!  I used a heart shaped pan for Valentine’s Day.  I also have a round shaped pan that works great for any occasion.  I even have a rectangle shaped pan that you could fill the cakes with a chocolate buttercream and spread the top cake with chocolate ganache and you have chocolate zingers. Do you remember those delicious cakes Hostess put out back in the 80’s?  They were so delicious.  I will try to make those in the coming weeks so you can see what I mean, they are very yummy!

Anyway, if you don’t have a whoopie pie pan, you can use a muffin pan.  You will want to first spray the pan with cooking spray.  If you aren’t using a non-stick pan, you will want to grease the pan and coat with flour.  Using a 1 inch scoop, drop a single scoop into each muffin space and it will bake the perfect sized round cakes that bake to about 1/2 inch in thickness.  If you don’t have a 1 inch scoop, fill with about a heaping Tablespoon of batter.  If you want to pick up a whoopie pie pan, click the links at the bottom of this page and you can purchase from Amazon.  You can find these pans at stores like Target, TJ Max and World Market and any kitchen store.

whoopie pie

So let me tell you about these chocolate whoopie pies I made.  I used dark chocolate cocoa. If you don’t like dark chocolate you can use regular unsweetened cocoa.  You could make these mint flavored by adding 1 tsp. peppermint extract.  You can give them an orange and chocolate flavor by adding 1 tsp. orange extract.  Have fun with them!

Chocolate Whoopie Pies ~ Gluten Free
Recipe Type: Frosting & Icings
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time:
Cook time:
Total time:
Serves: 15 -18 Whoopie Pies
  • 2 cups
    [url href=”” target=”_blank”]Mama’s Almond or Coconut Blend Flour[/url]
  • ⅓ cup cocoa, regular or dark chocolate
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. xanthan gum
  • ¾ cup butter or dairy free margarine
  • 2 tsp. vanilla
  • 1 cup sugar
  • 3 eggs
  • 1 ¼ cups milk or dairy free milk
  • [br]
  • Fill with desired Filling
  • Whipped Cream
  • Buttercream
  • Cream Cheese Frosting
  • Store Bought chocolate or vanilla frosting
  • Instructions
    1. Preheat oven to 350°. Lightly spray whoopie pie pan with cooking spray. Or grease and flour muffin tin.
    2. In a small bowl, combine flour, cocoa, baking powder, salt, and xanthan gum. Mix and set aside.
    3. In a mixing bowl, cream butter until soft. Then add sugar and vanilla, mix well. Scrape down sides of bowl. With mixer running on low speed, add eggs, one at a time until each one is mixed in well. Scraped down sides of bowl again.
    4. With mixer running on low speed, alternate adding flour and milk until it is all mixed in. Mix on medium speed for about 1 minute.
    5. Using a 1 inch scoop, add batter to each space on your pan, using the back on your scoop to even out.
    6. Bake for 14-16 minutes. Touch the top of the cakes and if they bounce back they are done. Don’t over bake as the bottoms will be crispy and we want the cakes to be soft. Cool completely.
    7. Take half of the little cakes and spread filling on each one. Then top with the remaining cakes.
    Strawberry Cream Cheese Icing
    Recipe Type: Frosting & Icings
    Author: Rachel Carlyle Edington – Gluten Free Mama
    Prep time:
    Total time:
    • 4 oz. cream cheese, (Dairy free use Daiya dairy free or Tofutti cream cheese)
    • 1/4 cup butter or dairy free margarine
    • 1/4 cup shortening (Mama’s uses Spectrum shortening…it’s dairy free and soy free, made from palm oil)
    • 1/4-1/3 cup pureed strawberries
    • 1 lb Confectioners Powdered sugar (More if needed to thicken)
    • 1-2 Tbsp. milk (Only if necessary to thin out)
    1. Cream butter and shortening till smooth. Add strawberry puree mix well.
    2. Scrape down sides of bowl and slowly add powdered sugar until completely mixed in.
    3. If the icing is too thick. Add 1 Tbsp. at a time of milk until desired consistency.
    Raspberry Cream Cheese Frosting
    Recipe Type: Frosting & Icings
    Author: Rachel Carlyle Edington – Gluten Free Mama
    Prep time:
    Total time:
    • 4 oz cream cheese
    • ¼ cup butter or dairy free margarine
    • ¼ cup pureed or mashed raspberries
    • 3 cups powdered sugar
    • 1-2 Tbsp. milk or dairy free milk, for desired consistency.
    1. In a mixing bowl, cream the cream cheese and butter on high speed until soft and creamy. Add vanilla, raspberries and mix well.
    2. Add one cup of powdered sugar at a time and mix on low speed until well mixed.
    3. If needed to achieve spreadable consistency, add 1-2 Tbsp. of milk.
    Marshmallow Cream Frosting
    Recipe Type: Frosting & Icings
    Author: Rachel Carlyle Edington – Gluten Free Mama
    Prep time:
    Total time:
    • 1 jar of marshmallow cream
    • ¼ cup butter or dairy free margarine
    • 1 tsp. vanilla
    • 1 – 16 oz. package powdered sugar
    • 1-2 Tbsp. of milk or dairy free milk, for consistency
    1. In a mixing bowl cream butter with marshmallow cream and vanilla.
    2. With mixer running on low speed, add 1 cup of powdered sugar at a time until mixed in. If needed add 1-2 Tbsp. of milk to achieve spreadable consistency.
    Whipped Cream Filling
    Recipe Type: Frosting & Icings
    Author: Rachel Carlyle Edington – Gluten Free Mama
    Prep time:
    Total time:
    • 2 cups heavy cream
    • ¼ cup sugar
    • 1 tsp. vanilla
    • ¼ cup pureed strawberries or raspberries, if desired
    1. In a mixing bowl, whip heavy cream on high speed until thickened. Watch closely as if you whip too long it will turn to butter.
    2. Add sugar and vanilla mix well.
    3. If desired, fold in pureed fruit.


    For more success with this recipe, Mama Recommends

    Gluten Free Mama’s Almond or Coconut Blend Flour, Click Here

    Gluten Free Mama flours and mixes

    Heart Shaped Whoopie Pie Pan, Click Here

    whoopie pie

    Round Shaped Whoopie Pie Pan, Click Here

    whoopie pie pan


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    By |2018-03-05T22:19:55+00:00February 8th, 2015|Cakes & Cupcakes, Dairy or Egg Free, Holiday Baking|9 Comments

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    1. Rebecca @ Strength and Sunshine February 9, 2015 at 5:46 am
      I love the pan! Just like my awesome doughnut pan I got for Christmas...which is amazing!
    2. Elise February 9, 2015 at 3:01 pm
      Yum! I haven't made whoopie pies in forever - and I've never made them gluten-free. thanks for sharing!
    3. Audrey @ Unconventional Baker February 10, 2015 at 6:47 pm
      Whoopie pies are on my to do list ASAP :) These look gorgeous and I love the different filling options!
    4. Ali the Skinny GF Chef February 11, 2015 at 5:13 am
      They look yummy! This will be a perfect treat for my grandchildren :)
    5. gretchen | kumquat February 11, 2015 at 9:45 am
      adorable!! whoopie pies are one of the things i have never, ever made. this must be remedied ASAP and now that there's a pan to help, there are no excuses!
      • Gluten Free Mama February 11, 2015 at 5:02 pm
        Awesome, hope you like them. You can even pipe words on top, like "will you be mine" and all those cute valentines phrases they have these days.
    6. Raia February 19, 2015 at 1:49 pm
      Wow! I've never made whoopie cookies before, but these sound delicious! Thanks for sharing them with us at Savoring Saturdays!
    7. Brinestone February 22, 2015 at 7:03 pm
      So, I didn't actually make the cute little heart cakes. I don't have that kind of pan, or that kind of time. :) But I used the chocolate cake recipe to make cupcakes. My nursing baby is allergic to wheat, dairy, egg whites, peanuts, and almonds, so I am avoiding these foods to hopefully improve his eczema and general health and happiness. It's working, but I often feel deprived. I made the cupcakes with Mama's Coconut Blend flour, margarine and soy milk (because I bought a half gallon of it and it's gross, so I use it whenever possible in baking or whatever), and twice as many egg yolks in place of the eggs. I can honestly say that those wheat-free, dairy-free, egg-white-free cupcakes were not only good-for-allergen-free but good-for-cupcakes. They had gorgeous domed tops and excellent flavor and texture. I made my favorite (and delicious) homemade chocolate cake recipe for everyone else, but my mom tasted my cupcake after tasting her cake and said, honestly, "You're not missing anything." I will say I added extra cocoa powder just because decadent is my scene.
      • Gluten Free Mama February 24, 2015 at 3:38 pm
        Thank you for taking the time to share! So glad you had success. So let me ask you, your daughter can have egg yolks, but not egg whites? Or the other way around? I want you to ready Lexie's story on my page if you can as I can truly relate to you as a mother. We do anything to help our babies. I had the hardest time with her and she is who inspired me to do this company and bring you guys good tasting products. I am so glad you had success!

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