Vegan Whoopie Pies

In a large mixing bowl, prepare your coconut whipped cream (2 batches) with your chilled [coconut cream]. Follow instructions to make a double batch, sweetened to taste (6-8 tbsp (42-56 g) is suggested). Transfer whipped cream to a large freezer bag for piping and chill completely in the refrigerator. Rinse out the mixing bowl for the batter.

Measure out unsweetened plain almond milk (0.5 cup) in a liquid measuring cup and add apple cider vinegar (0.75 tsp) and baking soda (1.5 tsp). Stir and set aside.

In your large mixing bowl, prepare flax eggs by combining flaxseed meal (2 tbsp) and water (5 tbsp). Let rest for 5 minutes while preparing other ingredients. Start 5m timer

Add avocado oil (0.25 cup), coconut sugar (0.33 cup), and maple syrup (0.33 cup) to the flax egg mixture and whisk to combine.

Next, add unsweetened applesauce (0.75 cups), pure vanilla extract (0.5 tsp), and sea salt (0.25 tsp), and whisk to combine. Then add the almond milk mixture and whisk again until thoroughly incorporated (about 30 seconds).

Lastly, add baking powder (0.5 tsp), cup unsweetened cocoa powder (0.5 heaping), almond meal (0.5 cup), gluten-free oat flour (0.25 cup), and cups gluten-free flour (0.75 heaping), and whisk to combine, ensuring no large clumps remain.

Transfer batter to the refrigerator to chill/thicken for 20 minutes. Preheat oven to 350 degrees F (176 C). Grease two large baking sheets with [oil spray]. (If only one baking sheet is available, bake cakes in 4 batches.) Start 20m timer

Once the oven is preheated, scoop out tbsp batter (1 heaping) onto the prepared baking sheets, leaving at least 1-inch room for spreading. Use your tablespoon to slightly spread them into small discs. Each standard baking sheet should fit 12 cakes. Repeat on the second baking sheet.

Bake for 10-14 minutes, or until edges appear dry (12 minutes is ideal). Remove from oven and let rest on baking sheet for 5 minutes, then carefully transfer to cooling racks to cool completely. Start 14m timer

Repeat this process, baking mini cakes until all batter is used (should yield about 48 total cakes).

Once cakes are completely cooled, clip a small corner of the [coconut whipped cream] bag and pipe a generous amount onto the underside of half the cakes (24 cakes). Carefully top with another cake of similar size and shape and press down slightly.

Arrange on large serving plates or a cooled baking sheet and cover loosely with plastic wrap. Enjoy immediately, or refrigerate for 1-6 hours or overnight for best results.

Leftovers will keep covered with plastic wrap in the refrigerator for 3-4 days.