What can we say about Whoopie pies that hasn’t already been said? There is something irresistible about the combination of the fudgy cocoa cake and the sweet fluffy filling. It may not be an everyday food but surely an occasional treat. We wanted to make a gluten-free version because we know how well almond flour works in gluten-free baking. This recipe bakes into a nicely risen cake with some heft and not too much sweetness. (That’s what the marshmallow fluff filling is for.)
After some experimenting with a recipe we found on the blog, GlutenFreeBaking101, we made two discoveries: a small amount of cider vinegar definitely helps the texture of the muffin as does letting the batter sit a short time before portioning and baking. (Gluten-free baking expert, Beth Hillson, wrote us that “cider vinegar is a friend to gluten-free baking, especially if baking soda is present.”) These cakes are not the size of hubcaps but just the right size for a satisfying snack.
Here’s the recipe for Gluten-Free Whoopie Pies.