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lemon cupcakes on a tray with a yellow tulip

Vegan Lemon Cupcakes Recipe (GF)

A really light and simple vegan lemon cupcakes recipe, one bowl recipe that takes less than 30 minutes to prep and bake! A great one for anyone experimenting with free from baking to try.

Course Dessert, Snack
Cuisine British
Keyword Lemon Cupcakes Recipe, Vegan Lemon Cupcakes Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 289 kcal

Ingredients

  • ¼ cup 60ml vegetable oil (only use 50ml if not GF)
  • 140 g GF self-raising flour or regular self raising flour if not GF
  • 100 g golden caster sugar
  • 1 tsp baking powder
  • ⅔ cup non-dairy milk
  • 2 lemons zested 1 juiced

Icing

  • 1/3 cup cashews soaked
  • ¼ cup icing sugar
  • Juice & zest of one lemon

Instructions

  1. Heat oven to 200°c/180°c fan/gas 6. Line a cupcake tray with 6 cake cases. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and non-dairy milk, then mix until smooth.

  2. Pour the mixture into the cases until about ¾ full*. Bake for 20-25 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
  3. For the icing, drain the cashews and blend them with the lemon juice and zest. Starting with 1/8 cup, stir in the icing sugar until the mixture has thickened but still pourable and creamy. Pour over the surface of each cupcake, ensuring the edges are fully covered. It will take a few minutes to set once the icing is poured, but then they’re ready to serve!

Serve and enjoy!

  1. I only filled mine just over half way and they rose to nearly the rim of the cake cases so ¾ full should be enough for a fluffy cupcake.