Annie’s Chocolate and Blueberry Creme Whoopie Pies. Vegan Glutenfree Recipe


Annie blogs about unprocessed, low-fat, low-sugar, whole foods at An Unrefined Vegan. She has the sweetest smile and also is the brains behind the awesome Virtual Vegan Potluck, twice a year super fun potluck to meet vegan bloggers! The sign-up for the May Potluck is open till 6th.

Her blog has a calming effect on me for some reason :). It also helps to see yumm-amazing creations like this Roasted Pear, Roasted Pepper Chedda’ & Sauerkraut Quesadillas, these Creamsicle-Coconut Cookies! and this Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas.. Yes, you heard that right.. Chocolate Cheeeezzee. (pictured below). 

If you are new to a plant-based diet, Annie has a Substitutions Page and What’s That glossary(Kombu, Miso, Arame…) to get you started without a hitch.:)

Thank you for the guest post Annie. These whoopies look Awesome!

You can find Annie on Facebook, Instagram, Twitter

Now the post.

Semi-soft Chocolate Dessert Cheez

They’re a little bit baked. They’re a little bit rawk and roll.

And they’re are so cute, you might be tempted to stare at them all day without eating them. To help you overcome this impulse, I’ve provided easy-to-follow instructions on how to quickly and efficiently devour them. You’re just helping them fulfill their destinies.

1) pick up a whoopie with your right hand.
2) pick up a whoopie with your left hand.
3) take a bite out of the whoopie in your right hand.
4) take a bite out of the whoopie in your left hand.
5) proceed in this order until both whoopies are gone and there’s nothing left to do but lick your fingers.

If you’re not into blueberries, substitute blackberries or dark, sweet cherries.

Like a lot of her readers and probably not a few of her fellow bloggers, I’m a little bit in awe of Ms. Richa. Every recipe is something I want to make and eat, every photo is a little piece of art. Do you think she’d mind if I invited myself over, tucked a napkin into my collar and then reached for a plate of whatever she happened to be serving that day? Please, Richa – can I have another?? Hubbs is one lucky guy. Thank you, Richa, for sharing space on your beautiful blog. I hope I did you proud.

Gluten-free Chocolate & Blueberry Creme Whoopie Pies
1 9″ cake or lots of wee cakes

Blueberry Creme
2 cups frozen blueberries
1/2 cup cooked adzuki beans (canned is fine; omit if you’d like this to be 100% raw)
1 cup pecans, soaked overnight, rinsed and drained
pinch salt
1 tbsp. maple syrup, or to taste (use agave nectar, if preferred)
1/4 cup coconut milk
1/2 cup coconut oil, melted

Chocolate Cake
1 1/2 cups GF flour blend (I used King Arthur Gluten-free Whole Grain Flour Blend)
1 1/2 tsp. powdered stevia
1/2 cup maple sugar
1 cup unsweetened cocoa powder (I used King Arthur Double-Dutch Dark Cocoa)
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
1/3 cup coconut oil, melted
4 tbsp. flaxseed meal + 12 tbsp. water, blended
1 1/3 cups water
6 oz. unsweetened soy yogurt
2 tsp. vanilla extract

Make the blueberry creme:
In a food processor*, process the pecans until nearly smooth, stopping to scrape down sides occasionally. Add all of the remaining ingredients, except for the melted coconut oil, and process until well-combined. With the machine running, pour in the coconut oil and blend. Transfer the blueberry creme to an air-tight container and store in the refrigerator until ready to use.

*a high-speed blender will yield a smoother creme, but I figure most people have a food processor, and not a high-powered blender. More importantly – a food processor is easier to clean.

blueberry creme, blueberries

Make the chocolate cake:
Preheat the oven to 350F and lightly spray mini-cake pans with oil – – or lightly oil two 9″ cake pans, line with parchment paper and oil again. Set aside.

In a medium-sized bowl, whisk together the maple sugar, flour, cocoa powder, baking powder, salt and xanthan gum.

In a large bowl, whisk together the coconut oil, flaxseed mixture, water, vanilla extract and yogurt. Add the dry ingredients to the wet and mix thoroughly. Divide the batter between the mini-cake pans or cake pans.

cakes in tray

Bake for about 30 minutes, making sure the cakes are cooked all the way through. Cool in the pans for a few minutes, then carefully transfer them to wire cooling racks.

To assemble cakes, cut each mini-cake in half lengthwise. On one half, pile on the blueberry creme and top with the other half. If you’ve made the 9″ cakes, smear blueberry creme on top of one cake, gently press the other cake on top and cut into wedges.

For best results, assemble cakes just before serving.

Slice of whoopie.

Going going gone.

Bite out of a whoopie.

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  1. says

    Awesome Annie! Sure beats the Whoopies from the store and those Blueberries….ROCK!!!
    Bet you could use this recipe for some of your awesome waffles too :)
    I’m certain Richa knows you’ve done her proud with this one!

  2. says

    I absolutely adore Annie and her blog. This recipe is amazing and she’s done it again!! The fluffiness of the filling is enough to make me drool!

  3. says

    Blueberry filling made with adzuki beans? Oh my goodness, I’ve never seen such brilliance before! I love how that gives it structure and I can just imagine what amazing flavor it must have, since I do love adzuki desserts. I’m all over this one!

  4. says

    The whoopie pies are way too tempting and blueberry creme looks drool worthy. Annie is a sweet genius….gotta definitely try her chocolate cheez, can’t wait!!!

  5. says

    The whoopie pies are way too tempting and blueberry creme looks drool worthy. Annie is a sweet genius….gotta definitely try her chocolate cheez, can’t wait!!!

  6. says

    I’ve never heard of whoopie cakes – but these look good, and what a contrast the blueberry filling makes!!!!:) chocolate cheez – well, chocolate cheesecake used to be good, so why not – I’ll give it a try next week:)

  7. says

    Yum yum yum! Annie, these look amazing! I’ve been a follower of An Unrefined Vegan for a while now (not that I’m 100% vegan but I’m sort-of half way there) and I’m glad that a guest post has allowed me to find your beautiful blog Richa! Love your gorgeous array of wholesome recipes. Can’t wait to explore your archives! Thanks ladies… and Annie, I’m definitely trying your GF venture (looks so moist, chocolatey and delicious) x

  8. says

    Can we just all get together and have a real potluck? Only downside to blogging buddies is that you don’t really get to hang out. My goodness, Annie, those whoopie pies! Richa, I’m with Annie, maybe we need a commune 😉

  9. Monica says

    I imagine black beans work just fine? Will brown rice flour work instead of the blend? And lastly, any idea how long to bake them if I use cupcake pans instead?

  10. says

    Hi Monica! Annie here. I have only used a GF flour blend to make these so I’m can’t say how using only brown rice flour would affect the taste or texture. And I think black beans would make a suitable substitute, though might make the cakes a bit more dense. Finally – the cupcakes should bake up in about the same amount of time as the cakes, maybe needing an additional 5 minutes – but of course, check to make sure a toothpick inserted in the center comes out clean. Hope that helps!


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