Eggless Red Velvet Whoopie Pies are small red velvet cakes filled with a creamy cream cheese buttercream — a lovely treat for celebrations and special occasions.
What is Whoopie Pie?
Whoopie pies are small cake-like rounds sandwiched with a frosting, often enjoyed as tea-time treats or party bites. These eggless red velvet whoopie pies are quick to prepare and make a charming Valentine’s or celebration dessert. They’re visually striking and delightfully soft with a balanced tang from vinegar and a creamy filling.
I planned several red velvet ideas leading up to Valentine’s Day, and when someone asked for a red velvet whoopie pie, I added it to my list. I’ve previously made chocolate whoopie pies for my Amazing Eggless Cakes eBook; this variation highlights the classic red velvet flavour and a cream cheese buttercream for a fresh option to try.
Eggless Red Velvet Whoopie Pie Ingredients
The ingredients are very similar to a red velvet cake, but the batter is thicker — more like a stiff cookie dough — so the cakes hold their rounded shape. Key elements include vinegar for tang, cocoa for depth, and red food colouring for the signature hue.
Flour – I used maida (plain flour). All-purpose or cake flour in the same quantity will work. I don’t recommend whole wheat for this recipe because it affects colour and texture.
Sugar – Granulated white sugar or caster sugar is recommended to keep the vibrant colour. Avoid brown sugar, which can dull the red tone.
Vinegar – Vinegar adds the subtle tang that characterizes red velvet. White vinegar is used here, but any mild vinegar will work.
Red Food Colour – The bright red comes from the food colouring. Liquid tomato-red works well; you can also use bright gel or powdered colours for a bolder shade.
Milk – Full-fat milk is used for richness, but any plant-based milk can substitute in equal measure.
Butter – Unsalted butter is recommended, though you can replace it with oil if preferred.
Cream Cheese – I used homemade cream cheese in the buttercream, but store-bought cream cheese is fine. You may omit it if you prefer a different filling.
Eggless Red Velvet Whoopie Pie – Making perfect sized cakes
For neat sandwiches, bake evenly sized cake rounds. Use an ice cream scoop for larger whoopie pies or a tablespoon for bite-sized versions. The scoop helps keep the shapes consistent so the tops and bottoms match when assembled.
I’ve included a short video to show the batter consistency, scooping method, and sandwiching technique — helpful steps if you’re making whoopie pies for the first time.
If you’re planning Valentine’s treats, here are a few red velvet variations to consider alongside these whoopie pies.
Eggless Red Velvet Whoopie Pie
Gayathri Kumar
Pin Recipe
5
15
Ingredients
For the Cake:
- 175 gm Maida
- 100 gm Sugar powdered
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Raw Cocoa Powder
- ¼ tsp Salt
- 50 ml Butter melted
- 100 ml Milk
- ½ tsp Vinegar
- Vanilla Essence
- ½ tsp Tomato Red Liquid Food Colour
For the Cream Cheese Buttercream
- 120 gm Butter
- 200 gm Sweetened Condensed Milk
- 1 tsp Orange Zest
- 50 gm Cream Cheese
- Vanilla
Instructions
For the cakes:
-
Preheat the oven to 160°C (320°F).
-
In a bowl, whisk together maida, cocoa powder, powdered sugar, baking powder, baking soda and salt.
-
Add melted butter, milk, red food colour, vanilla and vinegar.
-
Mix well to form a thick dough-like batter.
-
Using an ice cream scoop, portion equal amounts onto a lined baking tray.
-
Bake for about 15 minutes in the preheated oven, until set.
-
Remove and cool completely on a wire rack.
For the Cream Cheese Buttercream
-
Beat butter, vanilla and orange zest for 5 minutes until pale and fluffy.
-
Add cold sweetened condensed milk in four batches, beating well after each addition.
-
Fold in cream cheese and beat until the frosting is light and airy.
-
Transfer the frosting to a piping bag fitted with a star nozzle.
Arranging the Pies
-
Place a small spoonful of strawberry jam in the center of one cake round.
-
Pipe the cream cheese buttercream around the jam to form a ring or dollop.
-
Top with a matching cake round to create a sandwich.
-
Serve immediately, or store in an airtight container in the refrigerator.