A few weeks ago I (randomly) chose Kelly Garbato as my whoopie pie giveaway winner. Kelly is a vegan blogger, so the pressure was on to make something deliciously animal-free. Rather than use a vegan whoopie pie recipe I’ve seen online (many of which call for egg replacer, which I hate,) I adapted & veganized Sarah Billingsley and Amy Treadwell’s Classic Chocolate Whoopie and Classic Buttercream recipes found in Whoopie Pies. The result was a chocolate pistachio whoopie I was pretty happy with. I might play around with adding some cardamom to the cakes and a bit more salt to the filling, but I think this is a good recipe to start with if you’re into whoopie pies.

For the whoopie:

• 1 & 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 & 1/2 tsp baking soda
• 1/2 tsp salt
• 4 Tbs vegan butter substitute (I like Earth Balance)
• 4 Tbs non-hydrogenated vegetable shortening (again, I like Earth Balance)
• 1 cup (packed) dark brown sugar
• 1/4 cup blended tofu (or soy yogurt)
• 1 tsp vanilla extract
• 1 & 1/4 cup non-dairy milk
• 1/4 cup finely-ground pistachio nuts*

*I bought mine raw and whole in the bulk bin at Whole Foods, and then roasted, salted and ground them as needed at home.

Preheat your oven to 375 degrees and prepare your whoopie pie pan (this can be an actual whoopie pie pan, or a baking sheet lined with parchment paper.) In a small bowl, sift together the flour, cocoa powder, baking soda and salt.

In a stand mixer fitted with a paddle attachment, beat together the margarine, shortening and brown sugar on low speed until mixed, and then for 3 more minutes on medium. (You could also do this with a hand-held electric mixer.) Add the tofu (I use silken tofu, firm texture, blended until there are no lumps) and vanilla and beat for 2 more minutes.

Add half the flour mixture and half of the non-dairy milk and beat on low until just incorporated. Add the remaining flour mixture and non-dairy milk and beat until completely combined. Add the ground pistachios and stir to incorporate.

To make about two dozen 2” whoopie pies, drop the batter one tablespoon at a time onto a lined baking sheet, spacing them about 2 inches apart. I use a whoopie pie pan, which makes about 16 larger whoopie pies.

Bake for 10 minutes or until the whoopies spring back when lightly touched. Cool on the pan on a wire rack for 5 minutes, then remove from pans to cool completely.

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For the filling:

• 3 cups confectioner’s sugar
• 4 Tbs vegan butter substitute (Earth Balance)
• 4 Tbs non-hydrogenated vegetable shortening (Earth Balance)
• 3-4 Tbs non-dairy milk
• 1 tsp vanilla extract
• pinch salt
• 1/2 cup finely ground pistachio nuts
• Optional: green food coloring

In the bowl of a stand mixer, beat together the margarine and shortening just until mixed. Add the confectioner’s sugar, beat on medium for about 1 minute until the mixture is crumbly. Add the non-dairy milk, vanilla and salt and beat on high speed until smooth, about 3 minutes. Add the food coloring now, if using. Stir in the pistachios.

 To assemble:

When the whoopies are cool match them up as best you can. Plop a dollop of buttercream on the underside of one (I use a pastry bag to do this, but you don’t have to) and sandwich it together with another whoopie.

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