Ingredient-Challenge Monday Vegan Red Velvet Whoopie Pie (Gluten Free, Diary Free, Egg Free, Soy Free, Corn Free)

Ingredient-Challenge Monday Vegan Red Velvet Whoopie Pie (Gluten Free, Diary Free, Corn Free)

When my Ingredient-Challenge Monday Girls came to the decision that we should do a “something red” special for Valentine’s Day, my mind immediately ran to favorite ingredients like strawberries, raspberries, even cherries. 

Then, I went shopping with my husband…my gluten loving, dairy eating, dear, sweet husband.  As we stroll through the supermarket, a box of Red Velvet Whoopie Pie mix catches his eye. 

His words: “I have no idea what Whoopie Pie is, but those sure look good.”

Now, with my mouth watering for Whoopie Pie, I knew exactly what I must do to meet the needs of this week’s challenge. 

Using Heidi Kelly’s perfect recipe for Vegan Cashew Cream Cheese as a key ingredient for the frosting, this recipe for Vegan Red Velvet Whoopie Pie brings my favorite cake to a new, wonderfully delicious, just-right sized treat you and your family will surely love.

May love fill your heart and sweetness fill your soul this Valentine’s Day.

Vegan Red Velvet Whoopie Pie (Gluten Free, Dairy Free, Corn Free)

Cake Cookie Ingredients:

½ C Coconut Flour

½ c Cocoa Powder

1 tsp Sea Salt

1  tsp Baking Soda

½ c Arrowroot Powder

2/3 c Agave Nectar

1 Tbs Coconut Oil

1 Tbs Red Food Color

Cream Cheese Frosting Filling Ingredients:

1c Vegan Cashew Cream Cheese

¼ c Coconut Oil

¼ c Agave Nectar

1 Tbs Vanilla Extract

2 c Arrowroot Powder


Heat oven to 350f. In large mixing bowl, combine coconut flour, cocoa powder, sea salt, baking soda, and arrowroot powder.  In small mixing bowl, blend agave nectar, coconut oil and red food color.  Mix together wet and dry ingredients.  On parchment lined cookie sheet, scoop mix by heaping tablespoon, pressing each cookie flat before baking for 7-10 minutes.

Allow cookies to cool completely while preparing Vegan Cream Cheese Frosting. 

For frosting filling, whisk together cashew cream cheese, coconut oil, agave nectar and vanilla extract.  Using ¼ c at a time, slowly mix in arrowroot powder until consistency is that of traditional cake frosting. 

Using two cookies per pie, form sandwich by filling each pair with approximately ¼ c vegan cream cheese frosting. 

Serve Whoopie Pies at room temperature.


Be sure to visit the other ladies of Ingredient-Challenge Monday to see what their “Something Red” creations bring!

Happy Valentine’s Day

Dixie Chik Cooks


From the Little Yellow Kitchen

Marci Gilbert


  1. these are adorable! leave it to you to come up with a gluten-free, vegan whoopie pie!

    • 🙂 These did not start off to be vegan…traditionally I will make the cookies with eggs included; but, given a vegan filling, I knew I wanted to find a way to make it just as moist and tender without the egg as it would be with the egg. These really are delicious, I hope you try and enjoy them as well!

      PS…I LOVE your cheesecake recipe! I have decided it is one that I must try sometime in the future (tweaking just for nutritional purposes)…it positively looks divine.

  2. These look awesome. I have a couple of friends who are gluten-free and I’m always passing off your recipes!

    • 🙂 Thank you, Shea! I only post food my family has really eaten, and only the food we have really enjoyed (yes, there are flubs here and there)…I hope my recipe’s help your friend.



  3. Liz Joiner says:

    These look great! I love the fact that they are grain-free as well (following the Primal lifestyle). I can’t wait to try them, this will be my weekend adventure! I’ll report back and let you know what the troop thought of them. 🙂

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