Tuesday, February 9, 2016

Lemon Cupcakes (Egg & Dairy Free)

This vegan recipe is a tweak on a cake I made about 5 years ago. I made these as cupcakes with regular sugar in order to get a nicer coloured cupcake.

This was the original recipe
Lemon coconut buttercake

Here is the tweaked recipe. Also, I used a bit of self raising flour, because I ran out of plain flour.

Lemon Cupcakes

190 gms plain flour
40 gms self raising flour
150 gms raw organic sugar
4 gms grated lemon rind (this is about half the rind of a medium to small lemon)
7 gms baking powder
60 gms sunflower oil
20 gms organic apple cider vinegar
250 gms oat milk
1/8 tsp vanilla powder or 1 tsp vanilla essence


  1. Prepare a 12 hole cupcake tray with cupcake cases, and set aside.
  2. Preheat oven to 180 degrees celcius.
  3. In a bowl mix together the dry ingredients, wisk and set aside.
  4. In a glass jar, mix together the wet ingredients, whisk.
  5. Pour wet ingredients into the dry and gently whisk together until combined.
  6. Divide the mix into the 12 cupcake cases, and bake for 25 minutes or until done when tested with a wooden toothpick.

The lemon icing really needs a lot more work, so I won't post it just yet. But it's coming :)

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