When I was veganizing recipes for Christmas cookies, one of the recipes I used was for Cake Mix Cookies. While I was making them, I said to Ethan, “I should do these with chocolate cake mix and have you make your frosting, then we can have vegan Whoopie Pies.” Ethan was totally on board for that. Rather than simply just using chocolate cake mix, I added in a package of pudding mix too for extra richness and to help them hold their shape so the cookies didn’t completely flatten while baking. The results were these vegan Whoopie Pies.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Yield: 18 Whoopie Pies


6 3/4 teaspoons Ener-G egg replacer
1 1/4 cups + 1 Tablespoon water, divided
1 box vegan Devil’s Food cake mix
1/3 cup oil
1 box chocolate instant pudding mix
1/2 cup vegan shortening, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract


1. Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.

2. In a small bowl whisk together the Ener-G egg replacer and 9 Tablespoons of water. Mix well and set aside.

3. In a large bowl combine the cake mix, remaining 3/4 cup water, oil, pudding mix, and Ener-G mixture. Beat with an electric mixer on low until all the dry ingredients are moistened and then on high speed for one minute.

4. Use a scooper to scoop the batter by the Tablespoonful onto the prepared baking sheets, about 1 inch apart. Bake for 12 minutes or until a toothpick inserted comes out clean.

5. Remove from oven and cool for 3 minutes on the sheets. Remove from the baking sheets and cool completely on a cooling rack.

While the cookies are baking, prepare the filling: In the bowl of a stand mixer, add the vegan shortening and vanilla and cream it with the whisk attachment. Slowly add powdered sugar in 1/2 cup increments until fully incorporated. Blend until smooth

Assemble the Whoopie Pies: Once the cookies are cooled completely, spread frosting on the flat side of one cookie. Top with a second cookie, flat side down. Keep in the refrigerator until ready to serve.