Gluten Free & Vegan Lemon Cupcakes


For the cupcakes

330g Amisa Brown Rice Flour

40g cornflour

220g organic cane sugar

250ml almond milk

60ml lemon juice

Zest of 1 lemon

180ml vegetable oil

1 tsp baking powder

1 tsp baking soda

1 tsp apple cider vinegar

¼ tsp salt

For the lemon buttercream

115g vegan butter

480g icing sugar

2 tsp lemon extract

2-3 tbsp lemon juice

Strawberries, sliced, for topping

Fresh mint leaves, for topping


  1. Preheat the oven to 200/180C fan and line a muffin tray with 12 cupcake cases.
  2. In a bowl, mix the lemon juice, apple cider vinegar, and almond milk and set aside to curdle.
  3. In another large bowl, mix together the brown rice flour, sugar, cornflour, baking powder, baking soda, and salt.
  4. Add the almond milk mixture and vegetable oil to the dry mixture and mix together with a wooden spoon until smooth.
  5. Pour the mixture into the prepared cupcake cases. Fill almost to the top of the cases but leave a little space for them to rise in the oven.
  6. Place in the oven and bake for 25 mins or until the top is slightly golden and an inserted toothpick comes out clean.
  7. While the muffins are in the oven, prepare the buttercream! Add vegan butter, icing sugar, lemon extract and lemon juice to a mixing bowl.
  8. Using an electric whisk or stand mixer, start mixing at slow speed, gradually increase speed until the frosting is thick and smooth. Spoon the icing into a piping bag.
  9. Take the muffins out of the oven and place them on a cooling rack for 10-15 minutes. Once they’ve cooled completely, pipe the icing onto the top of each cupcake.
  10. Top each cake with a sliced strawberry and sprig of fresh mint. These cupcakes are sweet, light and easy to make – perfect as a gluten free treat for spring!


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