Moist chocolate cakes sandwich marshmallow buttercream for a drool-worthy treat! These gluten-free whoopie pies taste worlds better than store-bought and they're easy to make too!
If you haven't had a homemade whoopie pie yet, you're in for a real treat. These gluten-free chocolate cakes filled with marshmallow buttercream are dreamy, my friends! Simply dreamy.
Once I took a bite, I had to sit down to eat it. Something this divine deserves a second, ya know? This gluten-free whoopie pie recipe will have you riding high in no time. They may look fancy, but they're a breeze to make.
What are whoopie pies?
Not to be confused with moon pies, whoopie pies are two round cake-lets filled with marshmallow buttercream frosting. Most commonly made of chocolate, they can be made in a multitude of flavors. They're well loved in Pennsylvania, Maine, and New England along with everywhere else! 😉
These gluten-free chocolate whoopie pies are made with simple ingredients. Here's what you need:
Gluten-Free Flour - I used Bob's Red Mill 1:1 All-Purpose Gluten-Free Flour blend for this recipe. I use this blend for almost all my cakes and cookies. It has a gluten-like taste and texture that I love! You can use a different all-purpose blend as long as it includes xanthan gum, but for best results I recommend using this brand because all of them are a bit different.
Dutch Processed Cocoa Powder - Dutched cocoa is darker in color and has an intense chocolate-y flavor to it. Hershey's sells it labeled as dark cocoa powder.
Baking Soda - Baking soda reacts with the acid in the buttermilk and brown sugar to create a light and fluffy cake.
Kosher Salt - Salt won't make them salty it just makes them taste better!
Unsalted Butter - Let the butter come to room temperature or zap it in the microwave for 5 to 10 seconds, just until soft.
Sugar & Brown Sugar - For sweetness!
Egg - Eggs give cake structure.
Buttermilk - Buttermilk keeps the cake moist but light at the same time.
Vegetable Oil - A small amount of vegetable oil keeps the whoopie pies moist. There's nothing worse than dry cake!
Marshmallow Buttercream Ingredients
This frosting is divine! You only need three ingredients for the whoopie pie filling.
Marshmallow Fluff - One 7.5 ounce tub of marshmallow cream will do the trick. I bought the brand labeled gluten-free just in case.
Powdered Sugar - Just enough to turn this into a buttercream, but not so much it's too sweet!
Unsalted Butter - Make sure it's room temperature so all the ingredients whip together nicely.
How to Make Whoopie Pies
Whoopie pies come together in a flash. Here's how to make them:
For the Chocolate Cakes
Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper then set aside.
Combine Dry Ingredients: Combine all the dry ingredients into a bowl except for both sugars. Set aside.
Combine Wet Ingredients: Combine the buttermilk and vegetable oil then set aside.
Cream Butter & Sugars: In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy.
Add Egg: Add the egg and mix until incorporated. Scrape the sides of the bowl to make sure it's all mixed together.
Add Dry & Wet Ingredients: Add half of the dry ingredients to the mixture and beat until combined. Add half of the buttermilk mixture and do the same. Repeat until all the ingredients are used up.
Scoop & Bake: Using a small portion scoop, scoop eight cakes onto the sheet pan and bake for 11-12 minutes. Repeat until all the batter is gone. Let cool and then sandwich with buttercream.
For the Marshmallow Filling
Beat Ingredients Together: Beat the butter and powdered sugar together until fluffy. Add the marshmallow cream and beat until thick and creamy.
Fill Whoopie Pies: Spread frosting on the flat side of a chocolate cake and top with the flat side of another to make a sandwich.
Store gluten-free whoopie pies in an airtight container on the counter. For best results, enjoy within two days.
Yes! Cakes, cookies, and treats freeze very well! Just freeze them in a freezer-safe container and enjoy within 3 months for best results.
- Be sure to let the whoopie pies cool before filling or else the frosting will melt!
- You don't need a whoopie pie pan. The thick batter will spread just enough on a regular sheet pan.
- Keep in mind that this recipe makes 12 whoopie pies, which means it makes 24 cakes. A small scoop is perfect size since two will make one whoopie pie.
- Fillings: Even though this marshmallow buttercream is amazing, you can fill these gluten-free chocolate cakes with whatever you like! Cream cheese frosting, vanilla buttercream, and chocolate buttercream are all delicious options!
Other Gluten-Free Cake Recipes You Might Like
- Gluten Free Marble Cake
- Gluten Free Chocolate Pound Cake
- Gluten Free Italian Cream Cake
- Gluten Free Sour Cream Pound Cake
Gluten Free Whoopie Pies
- Stand mixer or hand mixer
- Measuring cups & spoons
- Liquid Measuring cup
- Sheet pan
- Portion scoop (optional)
- 2 cups Bob's Red Mill 1:1 All-Purpose Gluten-Free Flour or other gluten-free all-purpose flour that contains xanthan gum
- ½ cup Dutch processed cocoa powder Hershey's labels it dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- ¾ cup sugar
- ¼ cup dark brown sugar
- 1 egg, large
- 1 cup buttermilk
- 2 tbsp vegetable oil
For the Marshmallow Buttercream
- ½ cup unsalted butter, room temperature
- ¾ cup powdered sugar
- 7.5 oz tub of marshmallow cream
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat and set aside.
- In a mixing bowl, combine the gluten-free flour, cocoa powder, baking soda, and salt. Stir to combine then set aside.
- In a liquid measuring cup, combine the buttermilk and oil, Set aside.
- In the bowl of a stand mixer, combine the butter with both sugars. Beat until light and fluffy - about 4 minutes.
- Add the egg and beat until incorporated. Stop the mixer and use a spatula to scrape down the sides of the bowl.
- Add half of the dry ingredients to the mixture and beat until incorporated. Add half of the buttermilk mixture and beat until incorporated. Scrape down the sides of the bowl and repeat.
- Use a small portion scoop to scoop 8 cakes onto the sheet pan. Bake for 11 to 12 minutes. Repeat until all the batter is gone. You should have 24 round cakes to make 12 whoopie pies. Once they're cool, fill with marshmallow buttercream.
For the frosting:
- In the bowl of a stand mixer, combine the butter, marshmallow cream, and powdered sugar.
- Beat until thick and fluffy.