Sugar-free & Gluten-free Lemon Cupcake
I love recipes that are gluten-free. Not because I follow a gluten-free diet but because there is usually lots of good stuff that replaces the gluten. These sugar-free and gluten-free lemon cupcakes have a flour blend consisting of almond flour and oat flour.
What to do when you don’t have almond flour and oat flour? Fire up your blender and add raw almonds and standard steel-cut oats. Your (highspeed) blender will take care of the rest.
These cupcakes are perfect for breakfast prep as well as the spontaneous visit of the in-laws. Simply take out to defrost and upgrade a little with frosting. There you go – ready to be served.
Disclaimer: You have to have a thing for sour/sourish foods or it might not suit your palate. My little one loooves them. And I love them because breakfast couldn’t be easier with these nutritional value bombs.
This Gluten-free and Vegan Lemon Muffin recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)
- Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Sugar-free & Gluten-free Lemon Cupcake
Ingredients
- ½ cup lemon juice freshly squeezed
- ¾ cup vegan unsweetened yoghurt
- ⅓ cup maple syrup
- 1½ tsp vanilla extract
- 1 tsp lemon extract
- 1⅓ cup oat flour
- 1¼ cup almond flour
- 2 tbsp tapioca starch
- 1½ tsp baking soda
- ⅛ tsp sea salt
Instructions
- Pre-heat oven to 350 F (180 C). Line a muffin or cupcake tray with muffin liners and set aside.
- Add lemon juice, yogurt, maple syrup, vanilla extract and lemon extract to a bowl and whisk to combine. Add in the oat flour, almond flour, tapioca starch, baking soda and salt and whisk until everything is well combined.
- Divide the batter between 10-12 cupcake liners. Place into the oven and bake for 22-26 minutes, keeping an eye on them at the last 3 minutes. Check doneness by inserting a toothpick into the middle of a cupcake– it should come out clean or with a few cooked crumbs.
- Remove from the oven and let it sit for 1-2 minutes in the pan. Then carefully, remove the cupcakes from the tin and allow them to cool completely on a wire rack.
- They keep in an airtight container in the fridge for up to 5 days. They can be frozen and thawed the night before consumption.
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