This hand-held version of the classic cake is a yummy favorite for children of all ages--guaranteed to generate smiles.

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
17 mins
total:
1 hr 26 mins
Yield:
Serves 12 (serving size: 1 whoopie pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, baking soda, xanthan gum, and baking powder in a medium bowl; stir with a whisk.

  • Combine granulated sugar and next 4 ingredients (through food coloring) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and 3/4 cup water alternately to sugar mixture, beginning and ending with flour mixture.

  • Spoon 2 tablespoonfuls batter into 24 mounds 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until cakes spring back when lightly touched. Cool completely on pans on wire racks.

  • To prepare filling, combine 1 cup powdered sugar and next 4 ingredients (through vanilla) in a medium bowl. Beat with a mixer at medium speed until light and fluffy. Spread about 1 1/2 tablespoons filling onto bottoms of 12 cakes; top with remaining cakes, bottom sides down. Dust both sides of whoopie pies with 1/4 cup powdered sugar just before serving.

Source

Gluten-Free Baking

Nutrition Facts

289 calories; fat 7.4g; saturated fat 3g; mono fat 2.3g; poly fat 1.3g; protein 5.6g; carbohydrates 51g; fiber 1.6g; cholesterol 54mg; iron 1mg; sodium 201mg; calcium 36mg.