Vegan Lemon Cupcake recipe
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  • 300 g Doves Gluten free self raising flour
  • 3 tsp gluten free baking powder
  • 10 tbsp sunflower oil
  • 340 ml water
  • 270 g caster sugar
  • 2 tsp vanilla extract
  • 3 fresh lemons, juice and rind
  • 350 g icing sugar
  • 1 lemon 1tsp vanilla extract
  • 100 g vegan margarine – I prefer to use Sunflower Pure spread, but another acceptable one is Vitalite.
  • Literally add everything except the lemons to one mixing bowl and whizz together. Squeeze out the lemon juice and then as previously done also grate the rind and add this to your icing.



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