1cup + 1 tablespoon Bob’s Red Mill 1-1 All Purpose Gluten free flour
½ cup blanched almond flour
½ cup Mindo Chocolate cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon espresso powder
½ teaspoon sea salt
¾ cup gluten-free Stout beer such as Glutenberg brand
½ cup cane sugar
2 tablespoons canola oil or warm liquid coconut oil or butter
1 teaspoons apple cider vinegar
1 teaspoon vanilla extract
Preheat your oven to 350 degrees F and line a baking tray with parchment paper.
Sift together all dry ingredients in a medium bowl and set aside.
Combine all wet ingredients and gently fold into dry ingredients making sure not to over-mix.
Using a pastry bag, pipe 2” circles onto the parchment paper, making sure they have at least 2” between each and that they are all the same size. You should have an even number at the end to make sure each cake has a partner to sandwich with buttercream later.
Bake for 8-12 minutes or until a toothpick comes out clean. Let cool completely
Vanilla Bean Buttercream
1 ½ sticks butter or Earthbalance Buttery sticks- room temperature
2 cups powdered sugar
1 teaspoon vanilla extract or the inside of half a vanilla bean
¼ cup milk of choice
In a standing mixer with the whisk attachment or using a hand mixer, cream together the butter and vanilla. Slowly add the powdered sugar a little at a time until it’s all incorporated. Scrape down the sides occasionally. 1 tablespoon at a time, add the milk until incorporated, whip for at least 5 minutes until it becomes very light and airy.
Pipe or spread the vanilla buttercream on one side of the whoopie pie, then sandwich them together.
Enjoy with the remaining Stout beer. Happy St. Patties Day!