Eggless Red Velvet Whoopie Pies

Eggless Red Velvet Whoopie Ingredients

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Amounts are included in the printable recipe below (scroll down). You’ll need:

Ingredients Notes & Substitutions

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion. 
• Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. This is especially important in egg-free baking. 
• Baking soda & Baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Brown sugar: I use and recommend light brown sugar.
• Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
• Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Gel red food coloring: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.

For Cream Cheese Filling:

• Cream cheese: Use the full-fat version that comes in blocks.
• Unsalted butter
• Confectioners’ sugar
• Pure vanilla extract

How To Make Eggless Red Velvet Whoopie Step by Step

Step 1 – Make The Batter

Mix Dry Ingredients. In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.

Beat. Cream the butter and brown sugar until light and fluffy. Beat in yogurt, buttermilk, and vanilla.

Combine. Add the dry ingredients to the wet ingredients. Add enough food coloring to achieve a deep red hue. 

Step 2 – Portion The Batter

Spoon or scoop mounds of batter, about 1 1/2 tablespoons each.

PRO TIP: Use damp fingers to shape the batter into a ball and smooth the tops after you scoop it onto the baking sheet.

Step 3 – Bake

Bake the cookies until the centers appear set and the tops spring back when lightly touched. Allow to cool completely before sandwiching.

Step 4 – Make The Filling

While the cookies cool, beat together the butter and cream cheese in a large bowl for one to two minutes, or until smooth. Add a little powdered sugar at a time, then add the vanilla extract and beat until nice and creamy. Transfer the frosting into a piping bag or a gallon-size zip lock bag and then place it in the refrigerator for 30 minutes.

Step 5 – Assemble

Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich it with the other.

Smaller Whoopie Pies

If you want smaller whoopie pies, measure one scant tablespoon of batter for each cookie to yield about 28 – 30 smaller pies. Bake until centers appear set and the tops spring back when lightly touched.

Storing & Freezing Instructions

STORE: Place leftover whoopie pies in an airtight container and store them in the refrigerator for up to 1 week.

FREEZE: You can freeze the baked and filled whoopie pies for up to 2 months. Wrap them individually with plastic wrap and place them in a large freezer bag or container. Thaw wrapped whoopie pies overnight in the refrigerator or at room temperature.