Make the best gluten-free whoopie pies with soft chocolate cakes and fluffy marshmallow filling. This easy homemade dessert is rich, moist, and delicious.
These Gluten-Free Whoopie Pies bring together two soft, cake-like chocolate cookies and a thick layer of fluffy marshmallow filling. Rich cocoa flavor, tender texture, and creamy sweetness make every bite taste like the traditional bakery favorite.
Finding a gluten-free whoopie pie that stays soft and moist can be challenging. Some gluten-free versions become dry, crumbly, or dense, but this recipe uses a carefully balanced combination of white rice flour, sweet rice flour, tapioca starch, xanthan gum, brown sugar, and buttermilk. The result is a light, tender chocolate cake that holds its shape without losing its delicate texture.
Dutch-process cocoa powder gives the cakes a deep chocolate flavor, while dark brown sugar adds moisture and a subtle caramel note. Buttermilk keeps the batter tender and helps create the characteristic rise and softness of a classic whoopie pie.
Two filling options are included so you can choose the one that best suits your taste. The classic marshmallow cream filling combines butter and shortening for a stable, bakery-style center. The marshmallow fluff filling has a rich, buttery texture and is easy to prepare with just a few ingredients.
These homemade gluten-free whoopie pies are perfect for birthdays, holidays, bake sales, cookie exchanges, dessert tables, and relaxed weekend baking. They can be prepared ahead of time and stored for several days, making them a convenient dessert for entertaining. Their nostalgic flavor and inviting appearance make them a treat that both children and adults will enjoy.
Prep Time: 25 minutes
Cook Time: 18 minutes per batch
Total Time: Approximately 1 hour, including baking in batches
Yield: 12 whoopie pies
𝗚𝗹𝘂𝘁𝗲𝗻-𝗙𝗿𝗲𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲𝘀
1 cup white rice flour
½ cup sweet rice flour
½ cup Dutch-process cocoa powder
½ cup tapioca starch
1¼ teaspoons baking soda
1 teaspoon salt
½ teaspoon xanthan gum
½ cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk, at room temperature
𝗢𝗽𝘁𝗶𝗼𝗻 𝟭: 𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗠𝗮𝗿𝘀𝗵𝗺𝗮𝗹𝗹𝗼𝘄 𝗖𝗿𝗲𝗮𝗺 𝗙𝗶𝗹𝗹𝗶𝗻𝗴
½ cup unsalted butter, softened
¼ cup vegetable shortening
¾ cup powdered sugar, sifted
1 jar marshmallow creme, 7½ ounces
1 teaspoon pure vanilla extract
𝗢𝗽𝘁𝗶𝗼𝗻 𝟮: 𝗠𝗮𝗿𝘀𝗵𝗺𝗮𝗹𝗹𝗼𝘄 𝗙𝗹𝘂𝗳𝗳 𝗙𝗶𝗹𝗹𝗶𝗻𝗴
½ cup unsalted butter, softened
2 cups marshmallow fluff
1 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1 pinch salt
𝗦𝘁𝗲𝗽 𝟭: 𝗣𝗿𝗲𝗵𝗲𝗮𝘁 𝘁𝗵𝗲 𝗼𝘃𝗲𝗻 𝗮𝗻𝗱 𝗽𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗽𝗮𝗻
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. If you have two baking sheets, prepare both so the cakes can be portioned while the first batch is baking.
𝗦𝘁𝗲𝗽 𝟮: 𝗖𝗼𝗺𝗯𝗶𝗻𝗲 𝘁𝗵𝗲 𝗱𝗿𝘆 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Place the white rice flour, sweet rice flour, Dutch-process cocoa powder, tapioca starch, baking soda, salt, and xanthan gum in a medium bowl. Whisk thoroughly to distribute the cocoa, leavening, and xanthan gum evenly.
𝗦𝘁𝗲𝗽 𝟯: 𝗖𝗿𝗲𝗮𝗺 𝘁𝗵𝗲 𝗯𝘂𝘁𝘁𝗲𝗿 𝗮𝗻𝗱 𝗯𝗿𝗼𝘄𝗻 𝘀𝘂𝗴𝗮𝗿
Place the softened butter and dark brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed until the mixture becomes creamy, smooth, and slightly lighter in color.
𝗦𝘁𝗲𝗽 𝟰: 𝗔𝗱𝗱 𝘁𝗵𝗲 𝗲𝗴𝗴 𝗮𝗻𝗱 𝘃𝗮𝗻𝗶𝗹𝗹𝗮
Add the egg and vanilla extract to the butter mixture. Beat until everything is completely incorporated, stopping to scrape the sides and bottom of the bowl as needed.
𝗦𝘁𝗲𝗽 𝟱: 𝗙𝗶𝗻𝗶𝘀𝗵 𝘁𝗵𝗲 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗯𝗮𝘁𝘁𝗲𝗿
Add half of the dry mixture to the butter mixture and blend on low speed. Pour in half of the buttermilk and mix gently. Repeat with the remaining dry mixture and buttermilk. Mix only until a smooth, thick batter forms. Avoid overmixing.
𝗦𝘁𝗲𝗽 𝟲: 𝗣𝗼𝗿𝘁𝗶𝗼𝗻 𝘁𝗵𝗲 𝗯𝗮𝘁𝘁𝗲𝗿
Scoop six ¼-cup portions of batter onto the prepared baking sheet. Leave at least 2 inches of space between the portions because the cakes will spread as they bake. Gently shape the batter into evenly sized mounds if necessary.
𝗦𝘁𝗲𝗽 𝟳: 𝗕𝗮𝗸𝗲 𝘁𝗵𝗲 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗰𝗮𝗸𝗲𝘀
Bake for 15 to 18 minutes. The cakes are ready when the tops spring back after being touched lightly and a toothpick inserted near the center comes out with a few moist crumbs.
𝗦𝘁𝗲𝗽 𝟴: 𝗖𝗼𝗼𝗹 𝘁𝗵𝗲 𝗰𝗮𝗸𝗲𝘀
Allow the cakes to cool on the baking sheet for 2 minutes. Carefully transfer them to a wire rack and let them cool completely. Repeat the portioning and baking steps with the remaining batter.
𝗦𝘁𝗲𝗽 𝟵: 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗰𝗹𝗮𝘀𝘀𝗶𝗰 𝗺𝗮𝗿𝘀𝗵𝗺𝗮𝗹𝗹𝗼𝘄 𝗰𝗿𝗲𝗮𝗺 𝗳𝗶𝗹𝗹𝗶𝗻𝗴
For Filling Option 1, beat the softened butter and vegetable shortening until light and fluffy. Add the sifted powdered sugar and mix on low speed until combined. Add the marshmallow creme and vanilla extract, then beat on medium speed until the filling is smooth and fluffy.
𝗦𝘁𝗲𝗽 𝟭𝟬: 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗺𝗮𝗿𝘀𝗵𝗺𝗮𝗹𝗹𝗼𝘄 𝗳𝗹𝘂𝗳𝗳 𝗳𝗶𝗹𝗹𝗶𝗻𝗴
For Filling Option 2, beat the softened butter until smooth and creamy. Add the marshmallow fluff, sifted powdered sugar, vanilla extract, and salt. Begin mixing on low speed, then increase to medium speed and beat until light and fluffy.
Choose one filling option for the recipe. It is not necessary to prepare both unless you want two different flavors or textures.
𝗦𝘁𝗲𝗽 𝟭𝟭: 𝗠𝗮𝘁𝗰𝗵 𝘁𝗵𝗲 𝗰𝗮𝗸𝗲𝘀
Arrange the completely cooled chocolate cakes in pairs of similar size and shape. Turn one cake from each pair flat-side up.
𝗦𝘁𝗲𝗽 𝟭𝟮: 𝗙𝗶𝗹𝗹 𝗮𝗻𝗱 𝗮𝘀𝘀𝗲𝗺𝗯𝗹𝗲 𝘁𝗵𝗲 𝘄𝗵𝗼𝗼𝗽𝗶𝗲 𝗽𝗶𝗲𝘀
Spread or pipe a generous layer of marshmallow filling onto the flat side of each bottom cake. Place the matching cake on top with its flat side facing the filling. Press gently until the filling reaches close to the edges.
𝗦𝘁𝗲𝗽 𝟭𝟯: 𝗥𝗲𝘀𝘁 𝗯𝗲𝗳𝗼𝗿𝗲 𝘀𝗲𝗿𝘃𝗶𝗻𝗴
Allow the assembled whoopie pies to rest for 10 to 15 minutes. This gives the filling time to settle and helps the cakes stay together when served.
𝗦𝘁𝗼𝗿𝗮𝗴𝗲
Store the gluten-free whoopie pies in a single layer inside an airtight container at room temperature for up to 3 days. Place parchment paper between layers if stacking is necessary.
For longer storage, refrigerate the whoopie pies in an airtight container for up to 5 days. Let them sit at room temperature for approximately 20 minutes before serving so the cakes and filling can soften.
Individually wrapped whoopie pies may be frozen in an airtight freezer container for up to 2 months. Thaw them overnight in the refrigerator, then bring them to room temperature before serving.
Use certified gluten-free ingredients when preparing this recipe for someone with celiac disease or a serious gluten sensitivity. Check the labels on the cocoa powder, baking soda, vanilla extract, marshmallow creme, marshmallow fluff, and powdered sugar.
Use Dutch-process cocoa powder for the deepest chocolate flavor. Natural cocoa powder has a different acidity level and may alter the flavor, color, and texture of the cakes.
Measure the flours and tapioca starch carefully. For the most consistent results, use a kitchen scale when possible. If measuring by volume, spoon each ingredient into the measuring cup and level the top without packing it down.
Room-temperature butter, egg, and buttermilk blend more smoothly and help the cakes bake evenly.
Do not overmix the finished batter. Mix only until the ingredients are incorporated and no dry streaks remain.
Make sure the chocolate cakes are completely cool before adding the filling. Warm cakes can cause the butter-based filling to soften or melt.
A large cookie scoop helps create evenly sized cakes that are easier to match after baking.
If the filling seems too soft, refrigerate it for 10 to 15 minutes before assembling the whoopie pies. If it seems too firm, let it stand at room temperature briefly and beat it again.
The classic marshmallow cream filling is slightly firmer and more stable because it contains vegetable shortening. The marshmallow fluff filling offers a richer butter flavor and a softer texture.
