Coconut Cream Filling Directions:
- In a large bowl, scoop out just the cream from the chilled can of coconut cream (that has been chilled in fridge overnight). Beat with hand mixer for 30 seconds until creamy.
- Add Vanilla Collagen Creamer and beat until smooth.
- Place mixture into a gallon-sized Ziploc or pastry bag and place in refrigerator to chill while making the Whoopie Pies.
Assembling the cakes:
- In a small bowl, add the almond milk, apple cider vinegar and baking soda. Stir and set aside.
- In a large mixing bowl, prepare the flax eggs and let sit for about 5 minutes.
- To the flax eggs, add the maple syrup, coconut sugar and avocado oil. Whisk to combine.
- Add pumpkin purée, apple sauce, vanilla, pumpkin pie spice, salt, and then whisk to combine. Then add the almond milk mixture and whisk thoroughly.
- Add the baking powder, almond flour, Vital Proteins Vanilla Collagen Creamer, oat flour and Bob’s 1:1 flour. Whisk until no large clumps remain.
- Place batter into fridge and let chill for 30 minutes.
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.
- Once dough is chilled, scoop out batter using small cookie scoop or 1 large tablespoon. Leave 1-inch space between cookies to allow for spreading. Using the back of tablespoon to spread the top of the cake slightly. My baking sheet fit 12 cakes.
- Bake for 12-15 minutes until the edges of the cakes are golden. Repeat until all the batter is used (I baked in three batches).
- Allow cakes to cool 10 minutes before transferring to baking racks.
- Once the cakes are completely cooled, remove coconut cream bag from fridge and clip off a small corner of the bag. Pipe some coconut cream onto one side of the cake, top with another cake of similar size, and arrange on tray or large plate.
- While the cakes can be enjoyed immediately, I found them to taste best after a few hours of refrigeration (even better overnight).
- Keep covered in refrigerator and enjoy within five days.