Whoopie Pie

These whoopie pies will have you whooping with joy!

Cake
3/4 cup brown rice flour
1/4 cup coconut flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder, divided
1 cup CannaOil
2 eggs
1 1/2 cups white sugar
3/4 cup unsweetened applesauce
1 cup buttermilk
1 oz red food colouring
1 teaspoon vanilla extract
Frosting
1 teaspoon vanilla extract
2 cups sifted confectioner's sugar
1/2 cup CannaButter, softened
2 packages (8 oz) cream cheese, softened
  1. Preheat oven to 340 degrees. Grease and flour 2 9" round cake pans with gluten-free flour.
  2. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
  3. In a large mixing bowl, beat CannaOil and sugar until thoroughly combined, and beat the eggs in one at a time fully incorporated. Stir in the applesauce.
  4. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with red food colouring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
  5. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before cutting and frosting. 
  6. Use round cookie cutter to cut out the tops and bottoms of the whoopie pies. Take the frosting bag and cut a bottom corner off in order to pipe the frosting onto one side of half of the cake circles.

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March 15, 2006
Written by HERB

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Made in Los Angeles and Toronto