I used a Namaste GFCF chocolate cake mix (needs
eggs) to make the chocolate heart cakes, but here is a recipe for chocolate
cake that can be used for the whoopee pies. This is from the Feingold Blue
cups of flour (I use King Arthur but any is fine)
1 1/2 cups of sugar (any cane sugar – I use
organic from Costco or C&H)
6 TB cocoa (I use Hershey’s)
1 tsp salt (I use sea salt)
2 tsp baking soda
1 TB vanilla extract (watch for corn syrup)
3/4 cups of oil (I use organic canola or
2 TB Heinz white vinegar
2 cups of cold water
Combine the first five ingredients together in
a bowl and mix. Add remaining ingredients. Stir until well combined. (Batter
will be very thin.) Bake at 350 degrees for 40-50 minutes in a 9×13 pan or 20-25
minutes for cupcakes.
Wilson heart cake pans, bake for 8-10 minutes (I did 8). Grease the molds generously (I used coconut
oil). Fill only 2/3 full (it’s easy to overfill these). This makes a lot of hearts so I also made six cupcakes
too. Place heart pan on a cooling rack for 8 minutes to cool before taking out.
Clean and grease pan again before making your next batch. I made about 30 heart
cakes and 6 cupcakes with the Namaste mix.
TB of butter, softened (I used 3 TB of Earth Balance Soy Free butter and 3 TB
of shortening – use Spectrum or I use Tropical Tradition Palm Oil)
½ cups powdered sugar
oz (almost 1 cup) of marshmallow crème (I use Suzanne’s Ricemellow Crème (has
soy) from www.veganessentials.com)
tsp vanilla extract (watch for corn syrup)
a large bowl beat the butter with an electric mixer until creamy. Add sugar and
salt to the butter and mix well. Add the marshmallow crème and vanilla and
blend well. Use immediately or you can refrigerate it covered for up to one
week. Bring back to room temperature and lightly beat before using. Makes enough to fill about 12 whoopee pies.
I used a small heart shaped cookie cutter to
cut out a heart in one of the heart cakes (do this before placing on top of the
frosting and bottom cake). Then we topped with India Tree sugar crystals from
This filling is a little sweet for me but my
kids loved it. There is another whoopee pie filling recipe that uses egg whites
instead of marshmallow crème but you have to use a double broiler method to
make it. That sounds too daunting for me.
Next time, we are going to try using
chocolate frosting or strawberry frosting.
I may even have to try making the strawberry
cupcakes in these pans. Pink hearts! That would be super cute. You could even
use vanilla ice cream (365 brand from Whole Foods) to make ice cream
sandwiches. Or you could use a yellow cake mix too to make little Twinkies. Oh,
the possibilities! J
I think my kids are going to want these over
plain old cupcakes from now on. These freeze really well too and thaw quickly.
Place on a plate in the freezer for 30-60 minutes, then transfer to a large zip
lock freezer bag.
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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I have never baked before but want to try your recipe. Can I use wesson canola oil for stage 1. Which brand vanilla extract did you use? All the ingredients you listed feingold stage 1? How do I put the filling to make cup cakes?
Very inspired by your blog, thank you so much.
If use the Namaste GFCF chocolate cake mix then I don't need to follow the recipe? Sorry new to baking.
Hi! Glad you like it. No problem if you've never baked! Wesson canola oil is fine and stage 1. McCormick vanilla is fine but it contains corn syrup which we avoid. We use organic vanilla to avoid corn syrup or Costco used to have a big thing of vanilla that was good – Rodelle I think was the brand. You just don't want any imitation vanilla. Yes, all stage 1. For the filling, you just frost one of the hearts, then place another heart one on top like a sandwich. Are you GFCF (gluten and dairy free)? If not, just follow the recipe above. GFCF is more expensive and has an acquired taste, though the Namaste mix is pretty good.