If you ask me for my favourite kind of sweet stuff I’ll probably always say plain biscuits, plain sponge cakes like Victoria Sponge (drool!) or banana bread or moist lemon cakes. They are, compared to other options on the market, pretty ‘plain’ and simple BUT they usually all come with a hefty amount of refined sugars, butter, all sorts of flour and a lot of cream, milk etc. All things I am trying to avoid for the sake of animals, my health and primarily my never ending battle with tummy aches and bloating. I literally look like I’m a good 6 months preggers when I eat too much dairy and wheat!

I put together this recipe a couple days ago and was a little hesitant as the cute cupcakes sat nestled in their baking tin in my oven. Would they turn out moist? And tasting lemon-y and plain (like I like them)? Would the brown rice flour overpower the flavour? Will they hold together just using apple sauce? I’m such a panic-y pooh when it comes to baking sweet stuff. Not usually my area of expertise. But alas, after bringing them out of the oven and letting them cool (crucial part guys…this is when they further stiffen to hold together) I took a bite and I was impressed!

These pretty little cupcakes turned out with just the right amount moisture, densely packed with goodness and oozing a zesty lemon scent and flavour with a hint of vanilla! They’re amazing! If you’re a fan of a simple sponge and mildly lemon-y flavours, you should really give this recipe a go. It took me 15 minutes to prepare and then chucked them in the oven and about 18minutes later: ready. The coconut blueberry frosting is extra, but really adds a refreshing creaminess to the cupcake.

Who knew baking super healthy and vegan could be so incredibly delicious! All minus the tummy aches 🙂

I hope you get to try this recipe out and let me know what you think of it!

Ingredients for the Lemon Cupcakes and Blueberry Frosting

Makes 12 cupcakes

The lemon Vanilla Cupcakes

1 cup brown rice flour*

1/2 cup coconut flour*

1 cup raw coconut sugar

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp vanilla essence

1/2 cup oil (I used both coconut and sunflower oil)

2-3 tbsp fresh lemon juice

zest of 1 large lemon

1 cup cold water

2 tbsp apple sauce (I use baby food)

*Feel free to substitute the 1 1/2 cups of flour for a standard gluten free one, or spelt flour or any other mix you might have

The Coconut Blueberry Frosting

1 tin of coconut milk (400ml), only the ‘thick’ top part**

1 tbsp maple syrup

1/2 tsp vanilla essence

1 tsp blueberry powder (I get mine from Arctic Power)

**IMP: Place the tin in the fridge for a while…or even overnight if you remember (I Just left mine for an hour roughly). Once you open the tin, carefully scoop out the hardened white top layer and store the cloudy/transparent lower part in a container in the fridge (you can use it for another dish). The stiff white part is what you’ll need to make the frosting

diladominique vegan lemon cupcakes pic1

How to Make the Lemon Cupcakes

  1. Preheat the oven to 190°c
  2. Using an electric mixer combine the coconut sugar and oil. Then add the lemon juice, vanilla essence and apple sauce ( this helps bind the batter better)
  3. In a separate bowl combine the flour, baking soda, lemon zest and sea salt
  4. Now add the dry ingredients to the wet and combine well, slowly adding cold water while mixing. Once it’s evenly mixed dollop into a greased muffin tray and pop in the oven for approximately 15-18minutes
  5. Once the edges get a teeny bit golden and a toothpick comes out clean, they are ready. Bring them out and let them cool (crucial part to help solidify)

How to make the Blueberry Frosting

  1. Take your tin of coconut milk out of the fridge and carefully scoop out the thick, white ‘cream’ from the top of the tin. Make sure not to get any of the cloudy coconut liquid at the bottom
  2. Using an electric mixer, mix the coconut ‘cream’ with a tablespoon of maple syrup and 1/2 teaspoon of vanilla essence. Once it looks whipped (takes less than 2 minutes), it’s ready
  3. If you have blueberry powder ( I got mine from Arctic Power- 1 teaspoon of this powder provides as much antioxidants as a whole handful of fresh blueberries plus so many other minerals and vitamins!) add that in now and combine well till you get a pretty lilac colour
  4. Spread on top of your cupcakes and devour them! 🙂 🙂


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