Neapolitan has always been my favorite ice cream. It is a basic but delicious flavor combo. I have also always loved a whoopie pie because it’s like the perfect marriage between and cookie and a cake, with just the right amount of forsting. So when my daughter asked if we could make vegan neapolitan whoopie pies, the only answer was absolutely YES! We (pretty much just her, if I am being totally honest here) attempted a few batches to get the all of the flavors right and finally came up with a winner. I am a fan of using freeze dried strawberries in baking. They can be ground up to powder so don’t add too much moisture to your bake or frosting like fresh strawberries or jam can. They also pack a pretty big punch of strawberry flavor, so a little goes a long way. I also love that a whoopie pie travels better than a cupcake, making these the perfect treat to take to. a bbq, or pot luck. So a big WOOPIE for one of my favorite vegan treats, and an awesome daughter who thought to bake them up. My stomach and heart are super grateful! Long live one of the best flavor combos to ever exist!
2 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cup sugar
1/2 cup vegan butter, room temperature
2 teaspoons vanilla extract
1 tablespoon tapioca or corn starch
3 tablespoons water
2/3 cups plant based milk, plus 3 tablespoons
1/3 cup cocoa powder
STRAWEBERRY BUTTER CREAM :
1/4 cup vegan butter
1/4 cup shortening
3 cups powdered sugar
3 tablespoons freeze dried strawberry powder (we buy freeze dried strawberries and pop them into to a blender to turn them to powder)
In a medium sized bowl whisk together flour, baking powder, baking soda, and salt.
In a small bowl whisk the starch and 3 tablespoons of water.
In a large bowl, using an electric hand mixer, or in the bowl of a stand mixer on medium speed, beat the butter, sugar and vanilla until light and fluffy. Add the starch and water mixture and mix until well combined.
Reduce the speed on your mixer and slowly begin adding in the flour and 2/3 cups of milk, alternating adding a little of each at a time. Mix just until the ingredients are well combined.
Scoop out half of the batter into a separate bowl. Add the cocoa powder and 3 tablespoons of milk to one half of the batter and mix until well combined.
Line 2 baking sheets with parchment paper. Scoop 2 tablespoons sized scoops of dough into the parchment paper, leaving several inches between each mound. Wet your hands and smooth out the dough, forming them into a small disc shape, flattening them out a bit. You should have 12 vanilla and 12 chocolate cookies. Pop both cookie sheets into the fridge for about half an hour.
In a large bowl beat the butter, and shorting for the frosting together. Beat in the strawberry powder, then begin adding in the powered sugar a little at a time to avoid a big mess. Beat until the frosting is smooth. If it seems too dry, you can a few drops of plant based milk. Set aside.
Preheat oven to 400 degrees.
Bake the cookies for 10-12 minutes. Remove from oven and allow to cool a bit before transferring them to a wire cooling rack. Allow the cookies cool completely.
Pair up vanilla and chocolate cookies into a dozen pair. Divide the frosting evenly between the cookies, frosting and sandwiching them together to serve.
Store in an airtight container at room temp or in the fridge.
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