Delicious moist red velvet cake filled with cream cheese buttercream. You will never believe it is gluten and dairy free.
Preheat oven to 350°F. Grease the cavities of the whoopie pie pan and set aside.
In a stand mixer, add the egg, sugar, butter, and coconut oil. Mix on medium speed for 1 minute.
Add the milk and vanilla. Mix on medium speed for 1 minute. Scrape down the sides.
With the mixer on the slowest setting, add the xanthan gum, baking powder, baking soda, AP flour, cocoa powder and red food coloring. Mix on medium speed for 4 minutes scraping down the sides halfway through.
Fill the cavities of the whoopie pie pan ¾ full until batter is gone and bake for 10 minutes. Remove pan from oven and allow them to cool for 2-3 minutes. Pop them out and let them cool on a cooling rack lined with parchment paper.
In a stand mixer, add the shortening and butter. Beat on medium speed for 2 minutes.
Add the vanilla and cream cheese. Beat on medium speed for 1 minute. Scrape down the sides of the bowl.
Add the powdered sugar and coconut milk. Beat on medium high speed for 4-5 minutes or until the frosting is smooth and fluffy.
Once the cake is cooled you can fill the whoopie pie by frosting the middle of one of the shells. You can use a knife or pipe it on. Place the other shell on top and serve. If your frosting is very soft you can refrigerate the whoopie pies for 20 minutes to help it thicken up.