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frozen vanilla whoopie pies (grain free, refined sugar free, scd diet)

by rose on

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two vanilla cakes are filled with coconut cream frosting and then frozen, to create an ice cream sandwich-like version of a whoopie pie.

I’ve always eyed whoopie pies and thought they looked like such a treat – I’ve never made them myself, nor was it something I had growing up, but obviously the concept is pretty amazing. Two cakes sandwiched with a thick layer of frosting? I meaaaan yes, please.

I finally got around to doing my own version of whoopie pies, which I did vanilla-flavoured so they’re entirely SCD friendly. Although I see a chocolate-slash-cacao version in my future and thus yours too.

These grain free, refined sugar free whoopie pies have another twist too – I tend to serve them frozen, hence the name. Nonetheless, you can eat or serve these from the refrigerator if you’re not a fan of the frozen style, although the one thing you can’t do is keep these at room temperature, as with many grain free goodies.

When you eat them frozen though, they become ice cream-sandwich esque (not fully, but you get the idea) so it’s a fun frozen treat! And of course, they will stay good in the freezer for awhile, although chances are they won’t last that long.

When it comes to the recipe itself, it’s actually quite simple. First, you make mini vanilla cakes using coconut flour, the recipe for which is pretty standard across my site (it’s a variation I’ve used for many a coconut flour-based cake recipe).

I do recommend using a whoopie pie mold, such as this one I purchased off Amazon, for ease of creation. However, you can get away without using one if you happen to have a jumbo-sized muffin tin, you can use the bottom of the jumbo muffin tin for pretty equal results when it comes to size of the mini cakes. You could also try experimenting with these vanilla cakes if you’re feeling like something a little more exciting – that’s what I’ll be doing next – but for example, add a couple of tbsp of cacao to create chocolate, or throw in some chopped strawberries for strawberry vanilla cakes.

Finally, the filling is made out of coconut cream or milk frosting. You’ll need only the solid portions, which, as I’ve come to learn, is best when you keep your can of coconut milk in the *coldest* part of your fridge. Fridges vary in cold-ness, so I’ve noticed that in certain parts of my fridge I’ll end up with less solid contents which thus creates less frosting over all – you won’t be using anything that’s still liquid. All that being said, throw your coconut milk in the fridge at least 24 hours before you need to use it, allowing it form that large solid chunk you can work with for that creamy vanilla frosting.

Grab the full recipe and directions below. If you try these whoopie pies, please let me know what you think! Drop a review or a comment below, or holla at me on Instagram @grainfreee.

A few more recipes if you’re looking for some yummy dessert ideas:

frozen vanilla whoopie pies: ingredients

vanilla cakes

1/2 cup coconut flour
1/2 cup honey
1/2 cup coconut oil, melted
1 tbsp pure vanilla extract
1/2 tsp baking soda
4 eggs

coconut cream frosting

1 can of coconut cream, refrigerated overnight in coldest part of the fridge
3 tbsp honey
1 tsp pure vanilla extract

frozen vanilla whoopie pies: how to

vanilla cakes

start by preparing your vanilla cakes, mix your coconut flour, baking soda, together in a medium-sized bowl.
add in the wet ingredients, ending with the eggs, and allow to sit for five minutes.
using a whoopie pie mold – if you don’t have a whoopie pie mold, you could also use the bottom of a jumbo or bakery-style muffin tin – fill each mold with 2 tbsp of batter each, approximately. it’s best to place the molds on a baking sheet to transfer to the oven after.
bake in a preheated oven at 350 for 13 minutes, until golden (they cook quickly!).

coconut cream frosting

to prepare the frosting, empty the solid contents of the can of coconut cream into the bowl of a stand mixer – put aside the remaining liquid for another use, it can also be frozen for smoothies etc.
add in the honey and vanilla, and mix on medium until well combined.
if it’s very liquidy, you will want to freeze it in freezer-safe bowl until it’s entirely solid. you can always freeze it overnight and prepare your whoopie pies the following day.
once it’s frozen, you’ll be adding spoonfuls and patting it down gently on to a vanilla cake, before topping it with another vanilla cake. repeat until you are out of vanilla cake. you may have a bit of extra coconut frosting and/or one vanilla cake leftover, eat as you please!
enjoy immediately, or place the whoopie pies in a freezer-safe tupperware, layered with parchment paper between each – enjoy out of the freezer, frozen! FYI: Yes, these can also be enjoyed refrigerated, rather than frozen, should you desire – the frosting layer will soften a bit, but they’re still delicious!

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