A Culinary Journey Back in Time for Plant-Based Connoisseurs

July 17, 2026 – For many, childhood memories are intertwined with the comforting embrace of classic treats. For Alissa Saenz, the acclaimed vegan food blogger behind Connoisseur Us Veg, this sentiment rings particularly true. After a decades-long hiatus from the iconic whoopie pie, Saenz has meticulously crafted a plant-based rendition that promises to transport taste buds back to simpler times, all while delivering a modern, ethical indulgence. Published today, her recipe for Vegan Whoopie Pies is set to become a staple for those seeking both nostalgia and exceptional vegan baking.

Saenz, who transitioned to vegetarianism at the age of 13, recounts a childhood where the beloved whoopie pie, with its distinct chocolate cake rounds and creamy filling, was a distant, yet fond, memory. "After going vegetarian at 13, it was so long ago that I honestly can’t remember," she shares. "What I do remember is drooling over the ones sold by Amish bakers at farmers’ markets for the last thirty-plus years. I never looked back when it came to meat, but a cake sandwich with marshmallow filling? Much harder to walk away from!"

This enduring craving became the catalyst for a culinary quest. The challenge, as Saenz explains, lay in recreating the quintessential marshmallow filling. While previous vegan successes with treats like Rice Krispie squares, ambrosia salad, and s’mores cookies relied on readily available vegan marshmallows, the whoopie pie filling proved more elusive. "Sadly, vegan marshmallows didn’t work for my whoopie pie filling," Saenz admits. "It turned into a big, clumpy marshmallow mess."

Undeterred, Saenz pivoted, drawing inspiration from another beloved creation in her repertoire: her vegan ermine frosting, featured in her popular vegan red velvet cake recipe. This foundational knowledge allowed her to develop a new, stable, and utterly delightful vanilla filling, perfectly complementing the rich chocolate cake. "No problem, though! We actually don’t need marshmallows here," she states with characteristic optimism. "These vegan whoopie pies are stuffed with a fluffy vanilla filling adapted from my vegan ermine frosting, then sandwiched between two tender chocolate cake rounds. And let me tell you, biting into one of these babies is the most fun I’ve had in, like, three decades."

The Art of Vegan Whoopie Pie Creation: A Step-by-Step Exploration

Saenz’s approach to vegan baking is rooted in a deep understanding of flavor profiles and textures, ensuring that even traditionalists will be impressed. The process for her Vegan Whoopie Pies is thoughtfully laid out, making it accessible to bakers of all skill levels.

Crafting the Luscious Vanilla Filling

The heart of any whoopie pie lies in its creamy center, and Saenz’s vegan adaptation is no exception. The creation of this filling begins with a foundational step: making a roux.

• The Roux: A Silken Base: Saenz emphasizes the importance of preparing the roux first, as it requires time to cool. This involves whisking together flour, sugar, non-dairy milk, and coconut milk in a saucepan. The mixture is then brought to a simmer over medium heat, where it thickens rapidly. Once thickened, it’s removed from the heat. To prevent a skin from forming, it’s crucial to either cover the roux directly with plastic wrap or whisk it occasionally as it cools. This step ensures a smooth, lump-free base for the creamy filling.

• Achieving Creamy Perfection: With the roux cooled, the stage is set for the final filling assembly. Vegan butter, shortening, and vanilla extract are creamed together until light and fluffy. The cooled roux is then gradually beaten into this mixture. This meticulous process results in a creamy, airy filling that perfectly balances the sweetness and richness of the chocolate cake. Saenz offers a helpful tip for bakers: "If your filling seems too loose, just cover the bowl and stick it in the fridge for a while. You can briefly rewhip it with a mixer if it firms up too much in there."

  

Baking the Delectable Chocolate Cake Rounds

The cake components of the whoopie pie are designed to be tender and rich, providing a perfect counterpoint to the sweet filling.

• The Flax Egg: A Natural Binder: Saenz utilizes a flax egg, made from ground flaxseed and non-dairy milk, as a vegan egg substitute. This mixture is allowed to sit for a few minutes, giving it time to gel and act as a binder in the cake batter.

• Dry Ingredients Unite: While the flax egg is setting, the dry ingredients are combined. This includes all-purpose flour, unsweetened cocoa powder, and optional espresso powder to deepen the chocolate flavor. Baking powder, baking soda, and salt are also added to ensure the cakes rise beautifully and have a balanced taste.

  

• Creaming and Combining: With the flax egg ready, it’s creamed together with softened vegan butter, sugar, and vanilla extract using an electric mixer. The remaining non-dairy milk is then drizzled in, followed by the dry ingredient mixture, which is added gradually. Saenz notes that the resulting batter will be thick and fluffy, falling somewhere between a typical cake batter and cookie dough. This consistency is key to achieving the characteristic whoopie pie shape.

• Shaping and Baking: The thick batter is then dropped in rounds onto parchment-lined baking sheets. A cookie scoop is recommended for uniform sizing. Saenz reassures aspiring bakers that perfection in shaping is not necessary, as the cakes will round out during baking. The cakes are baked until they have spread and puffed up. A gentle press on the top of a cake will reveal if it’s done; it should spring back.

The Grand Assembly: Bringing it All Together

Once the chocolate cake rounds have cooled, the final, most anticipated step can commence: assembling the whoopie pies.

• Filling with Flair: Approximately two tablespoons of the luscious vanilla filling are generously applied to the flat side of one cake round. While a pastry bag can be used for a more polished presentation, Saenz assures readers that a spoon works just as well. The visual evidence in the accompanying photos showcases the beautifully piped filling, a testament to the recipe’s refined outcome.

• The Joyful Sandwich: The second cake round is then carefully placed on top of the filling, creating the iconic whoopie pie. The result is a delightful handheld dessert, ready to be savored.

Tips for Success and Variations

Saenz is renowned for her practical advice, and this recipe is no exception. She offers key insights to ensure a delightful baking experience:

• Cooling is Crucial: Both the cake rounds and the filling must be completely cooled before assembly to prevent the filling from melting and the cakes from becoming soggy.

• Storage Savvy: For optimal enjoyment, whoopie pies are best stored in an airtight container in the refrigerator. They will keep for up to 4 days. For longer storage, the freezer is an excellent option, with pies lasting up to 3 months. It’s advisable to place parchment paper between layers if stacking to prevent sticking. Thawing can be done overnight in the refrigerator or at room temperature for about 30 minutes.

• Embracing Variations: While the classic chocolate and vanilla combination is a guaranteed hit, Saenz also hints at potential variations, encouraging creativity. These could include adding a touch of peppermint to the filling, incorporating a hint of citrus to the cake batter, or even dusting the finished pies with cocoa powder or vegan sprinkles.

  

The Enduring Appeal of Nostalgic Flavors

In an era where culinary trends evolve rapidly, the resurgence of nostalgic treats holds a special place in the hearts of many. Saenz’s Vegan Whoopie Pies tap into this sentiment, offering a plant-based alternative that doesn’t compromise on flavor or texture. Her meticulous recipe development and clear instructions empower home bakers to recreate these beloved classics with confidence.

"Biting into one of these babies is the most fun I’ve had in, like, three decades," Saenz reiterates, a sentiment that perfectly encapsulates the joy and satisfaction this recipe is poised to deliver. As the culinary landscape continues to embrace plant-based innovation, Alissa Saenz’s Vegan Whoopie Pies stand as a shining example of how tradition and modern dietary choices can harmoniously coexist, creating delicious moments that are both deeply satisfying and ethically conscious. This recipe is more than just a treat; it’s an invitation to relive cherished memories, one delightful bite at a time.