Try Me Vegan Weekend by Kim Barnouin

Author:Kim Barnouin
Language: eng
Format: epub
Publisher: HarperCollins

Mint Chocolate Whoopee Pie

Something about mint and chocolate together drives me wild. It reminds me of trips to Baskin-Robbins as a kid, a reward for scoring high on my report card. Mint chocolate chip was always my favorite flavor. And since you won’t catch me hanging out at 31 Flavors much anymore, this pie is my treat for the whole fam. Who needs a stinkin’ report card?!

Yield: 12 pies

1 cup almond milk

1 teaspoon apple cider vinegar

2 cups all-purpose flour

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

1 tablespoon arrowroot powder (or cornstarch)

¼ teaspoon salt

½ cup Earth Balance nondairy butter, room temperature

½ cup dark brown sugar

½ cup evaporated cane juice crystals

1 teaspoon vanilla extract

½ teaspoon almond extract

For the Filling:

½ cup nonhydrogenated shortening

½ cup Earth Balance butter, room temperature

3 ½ cups confectioners’ sugar, sifted

1 ½ teaspoons peppermint extract

¼ cup almond milk

Heat the oven to 375 degrees F. In a small bowl, whisk together the almond milk and vinegar and set aside (it will curdle a little; it’s supposed to do that). In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, arrowroot, and salt.

In a large bowl, beat together the butter and sugars on low speed until creamy, about 3 minutes.

Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add half of the flour mixture and half of the almond milk mixture to the batter and beat on low speed until just incorporated. Add the remaining flour mixture and almond milk mixture and beat until thoroughly combined.

Drop the batter by tablespoonfuls onto a lightly greased baking sheet, spacing them about 3 inches apart. Bake for about 10 minutes. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before placing them on a rack to cool completely.

For the Filling:

In a large bowl, beat the shortening and Earth Balance together until well combined. Add the confectioners’ sugar and beat on medium speed for about 3 minutes. Add the peppermint extract and almond milk and beat for another 5 to 7 minutes, until fluffy.

Slice each of the cakes in half horizontally and fill with peppermint cream filling.

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