Domestifluff - Food.Craft.Etc


  • I'm Kristen, a clumsy but determined home cook and crafter living in the Boston area with my husband, B, and I have an interest in all things food and craft.

    This blog was created to keep track of my various projects and adventures. They may not all be successes, but my goal is to remain unintimidated by whatever engages my curiosity.

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Gluten Free Sugar Free Whoopie Pies

You didn’t think that I’d leave you hanging with a recipe for luscious buttercream and nothing on which to slather it, now, did you? Well, I guess I did leave you hanging for a few days, but I’m here today to tell you all about the most incredible whoopie pies (aka gobs) that I’ve ever eaten. I’m not speaking in hyperbole, either. These things were awesome, better even than the gluten and sugar-filled version, in my opinion, anyway.

Before I went gluten and sugar free, my go to whoopie pie recipe was Two Brothers’ Chocolate Gobs by Paula Deen. It was pretty good, but I always thought that the filling was a bit flour-y, and the cakey part was a little lacking in the chocolate department. Ironically, I guess I needed a more restrictive diet to start thinking outside of my little whoopie pie box.

I translated this recipe from one featured in the January 2003 issue of Gourmet, so you can find the gluten and sugar-filled recipe here, though I’d still recommend that you use the meringue buttercream for the filling instead of the filling recipe that they have listed. The buttercream really does rock. I haven’t tried the recipe in its original form, but my gluten free version is very moist and probably a bit denser than the original. I played around with the amount of xanthan gum, and 1 teaspoon was enough to give the cakes great texture and to help keep them moist for at least three days (that’s as long as they lasted in my house).

Whoopie Pies
cake recipe adapted from Gourmet, January 2003
recipe yields 8 whoopie pies

Notes: Double the cake recipe if you’d like to use the entire buttercream recipe.



2 cups gluten free flour blend
½ cup Dutch process cocoa powder
1 tsp. xanthan gum
1 ½ tsp. baking soda
1 tsp. salt
1 cup buttermilk
1 tsp. pure vanilla extract
½ cup (1 stick) unsalted butter, softened
1 cup xylitol (brown or white sugar, if you’re not sugar free)
1 egg


½ recipe sugar free buttercream (get the recipe here)


1. Make the cakes: Preheat oven to 350 degrees F. Prepare 2 or 3 cookie sheets (enough to fit 16 2 oz. cakes) with either oven parchment or by spraying with non-stick cooking spray.

2. In a small bowl, whisk together flour, cocoa, xanthan gum, baking soda, and salt. In a separate small bowl, mix together the buttermilk and vanilla.

3. Using a stand mixer or an electric mixer and a large bowl, beat together butter and xylitol (or sugar) for 3 to 5 minutes, or until pale and fluffy. Add the egg and continue beating until combined.

4. On low speed, alternately add the flour mixture and buttermilk mixture in batches, beginning and ending with the flour mixture. If you’re using a stand mixer, scrape down the sides of the bowl occasionally and continue to mix until smooth.

5. Using a 2 oz. disher or a large spoon, scoop 2 oz. (¼ cup) mounds of batter roughly 2 inches apart onto the prepared baking sheets.

6. Bake for 15-20 minutes, switching the position of the cookie sheets halfway through baking, until the tops of the cakes are puffy and spring back when touched. Transfer to a cooling rack and cool completely.

7. Make the filling: Spread 2 tablespoons of freshly made buttercream or buttercream that has been made previously and allowed to soften and come to room temperature on the flat side of half of the cakes. Top with the remaining cakes and serve immediately or store in the refrigerator.

Posted in Alternatively Sweetened, Cakes and Cookies, Desserts, Favorites, Food, Gluten Free | 6 Comments »

6 Responses

  1. Heather T says:

    Thanks for making me hungry! You’ve received a “Make Me Hungry Award”.

  2. Jeanine says:

    Oh wow, these “gobs” (never heard that term before, makes me giggle) look so YUMMY! I’m surprised they lasted 3 days!

  3. Lauren B says:

    What gluten-free flour blend do you use? These look fabulous!

  4. Kristen says:

    Thanks, Lauren!

    I use Bette Hagman’s Featherlight blend:

    1 part brown rice flour
    1 part tapioca flour
    1 part cornstarch
    1 tsp. potato flour (not potato starch) per cup

  5. Leigh @ Constant Cravings says:

    I loved eating whoopie pies in Maine before I was gluten-free. Am salivating looking at these!

  6. Brenda Coryell says:

    We are contemplating on going totally gluten free and sugar free. Where do find xylitol and xanthum gum?Thank you,

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