I’m going to be completely honest with you, right now, I am not loving this midwest winter. It’s cold. It’s icy. There’s slush everywhere. I was really looking forward to our vacation to Cabo San Lucas, Mexico where the air is warm and the sun is shining. However, with the new Covid variant and all of the risks of flying, we decided to cancel our vacation 
. It was definitely a bummer for us, but I decided to bring nostalgic the feeling of summer and heat back by making my husband and I some Lemonade. As I sipped on my lemonade and reminisced about the summertime, the idea for this recipe came to me: Vegan Raspberry Lemonade Whoopie Pies.
If you live in a cold place just like me, this baked treat is sure to bring you warm memories. It reminds me of times on the beach sipping raspberry lemonade or going for a bike ride to our favorite lemonade stand. These whoopie pies brought me to my happy place. And I haven’t even mentioned how absolutely delicious they are. And they are absolutely delicious! The “we ate them in two nights” kind of delicious. They were mind-meltingly good.
For allergy substitutes, the main substitutes are the butter, milk and eggs. For the butter, we used Earth Balance which comes in both vegan and soy-free versions. As for the milk, we used Chobani Oat Milk, but you can use any dairy-free milk you prefer. Finally, for the egg, we used 1/4 cup of applesauce. I’ve found applesauce is a great substitute for eggs when you’re baking a cake, but if you want to use egg replacer, that should also work fine.
Anyways, I really hope these Vegan Raspberry Lemonade Whoopie Pies are as refreshing for you as they were for me. I absolutely loved them and my family did too. And if you have any extra raspberry jam left over, try these GF and Vegan Raspberry Oreo Balls. As always, I hope you enjoy this treat and I’ll talk to you soon!
Vegan Raspberry Lemonade Whoopie Pies
Ingredients
Cake Ingredients
- 1 c non-dairy milk
- 1 tbsp vinegar
- ½ c non-dairy margarine
- 1 c brown sugar
- ¼ c applesauce
- 1 tsp vanilla extract
- 3 tsp lemon juice
- 1 tbsp grated lemon zest
- 2¼ c all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
Cream Cheese Frosting
- ½ c non-dairy margarine
- ¾ c non-dairy cream cheese
- 1 tsp vanilla
- 1 tsp lemon juice
- 2¾ c confectioners sugar
- 3-4 tbsp raspberry preserves
Instructions
- Preheat oven to 350 degrees. To make the buttermilk, combine the non-dairy milk and vinegar and set aside.
- Using an electric mixer, add the non-dairy margarine and brown sugar and cream together. Add the applesauce, vanilla, lemon juice and lemon zest and mix on medium until it is mixed thoroughly together. Scrap the sides of the bowl as needed.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. With the mixer on low, slowly add the flour mixture alternating with the buttermilk. Increase the speed and mix until light an creamy.
- Drop 2 tablespoons of batter on a parchment-lined paper or place in a large whoopie pie pan. Bake for 16-18 minutes until the pies have puffed up and the edges are golden brown. Rotate pans halfway through. Let cool completely.
- While they cakes are cooling, make the filling by creaming the margarine and cream cheese in a mixer bowl. Add the vanilla and lemon juice and slowly add the confectioners sugar. Beat on medium speed until light and fluffy. Add more sugar if needed and beat again. Beat in the raspberry preserves until thoroughly combined.
- Divide the raspberry cream evenly among the bottoms of the cakes and top with the remaining cakes.
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