In need of a gluten-free, vegan dessert recipe? Try Cupcake Richard’s  guilt-free chocolate whoopie pies…
What You Need
Recipe yields 6-8 large whoopie pies
1/2 cup chickpea flour
1/2 cup white rice flour
1/4 cup corn starch
1/4 cup potato starch
1/3 cup cocoa powder
3/4 cup coconut blossom sugar
1/3 cup agave nectar
120ml apple sauce
100ml coconut oil
10ml vanilla extract
1/2 tbsp baking powder
1/2 tsp xanthan gum
1/4 tsp baking soda
2 tbs dried cranberries

Method
Preheat oven to 180°C. Combine the coconut oil, agave nectar and coconut sugar in the bowl of an electric stand mixer. Whisk on highest speed for two minutes. Add all the dry ingredients, apple sauce and vanilla extract. Beat at a medium speed until all ingredients are well combined. Add dried cranberries and stir through with a metal spoon. Mixture will be quite sticky and should have a slightly stiff consistency, but not dry. Spoon tablespoon-sized dollops onto a greased baking tray. Use a teaspoon to help you remove the mixture from the tablespoon. Try to create evenly sized dollops and leave at least 2cm between dollops. Bake for 15 minutes. Remove the whoopie pie halves from baking tray and allow to cool completely on wire rack. Sandwich two whoopie pie halves together with your favourite filling. We used dairy-free cream and agave nectar, but vegan chocolate spread or macadamia nut butter (if not allergic) is also delicious.
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