Something Different... Pumpkin Whoopie Pie Cake.

I keep seeing whoopie pies everywhere and thought I would try to make some. They didn't turn out like I wanted so I made the recipe into a giant whoopie pie cake. It worked out much better than the pies. I'll try again sometime in the future with the pies and post that recipe. Happy vegan MOFO day 4. 

 

Pumpkin Whoopie Pie Cake

Cake Layers:

1/2 cup earth balance, room temperature
1 1/4 cups cane sugar
1 egg re-placer
1 cup almond milk, room temperature1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup wheat flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Pinch salt

Filling:

4 ounces soy cream cheese, room temperature
1/2 stick earth balance, room temperature
2/3 cup confectioners sugar
1/4 cup canned pumpkin puree
1/4 teaspoon ground cinnamon
Pinch salt

Preheat oven to 400 F. Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg re-placer, then the almond milk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined. Split the batter between to cake pans. Put in the oven and bake for 10-12 minutes. Remove from oven and let cool. Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed. To assemble the cookie, spread the filling to the flat side of each cake  and sandwich with another. Transfer to a serving platter, slice like a cake and serve.