The other morning I caught a glimpse of a whoopie pie on a cooking segment on The Today Show that made this gluten-free girl jealous. There aren’t many deserts that I miss since the cravings went away years ago, but when I saw this delicious double layer chocolate cake with a cream cheese frosting smooshed in the middle, I had to admit. I wanted some.
Then they said that you can make these vegan or gluten-free too. Seriously? Could it be this decadence from my past could be enjoyed today? Given the creativity of chefs today who accommodate food allergies I was pretty sure it could be done. The only concern I had was how dense they may be, since gluten-free flours tend to end up pretty dense. At least, they do when we bake them 🙂
Gesine Bullock-Prado is pastry chef and author of “Let Them Eat Cake,” says yes. In the quick today Show segment, she made it through a couple of her favorite chocolate dessert recipes — including cookies, whoopie pies and chocolate zucchini bread — with instructions on how to modify each recipe to make it vegan, gluten-free or just all around healthier.
She offers recipe variations for gluten-free or vegan versions for the Whoopies, Chocolate Zucchini Bread and her “Big Winooski”, and dense chocolate cookie that I’m pretty sure our son will love.
I think I’ll be starting with the Whoopies!