Lemon and poppy seed cupcakes Recipe Gluten-free, dairy-free (casein-free), vegan and hypotoxic

Emballage du Gâteau doré sans gluten de Cuisine l'Angélique

YIELD : 15

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ORGANIC INGREDIENTS

  • 1 pack Cuisine L’Angélique Golden Cake Mix
  • 2 large eggs* (110 g)
  • 100 g (1/2 cup) light olive oil
  • 30 ml (2 tablespoons) poppy seeds
  • 22.5 ml (1 tbsp + 1 1/2 teaspoons) lemon zest
  • 10 ml (2 tsp) vanilla extract
  • Juice of 2 freshly squeezed lemons
  • Approx. 250 g (1 cup) plant-based milk** substitute of your choice.

PREPARATION

  1. Pour juice of 2 lemons into a measuring cup and add enough plant-based milk substitute to reach 315 ml (1 1/4 cups) of liquid.
  2. Preheat the oven to 180 °C (350 °F).
  3. In a large bowl, stir all ingredients.
  4. Beat with a mixer at medium speed 30 seconds to 1 minute, until the mixture thickens.
  5. Pour mixture into moulds with paper liners.
  6. Bake 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
  7. Unmould and cool on a wire rack.
Photo of Lemon and poppy seed cupcakes Recipe by Cuisine l'Angélique

Cuisine L’Angélique’s Golden Cake Mix makes it possible to prepare delicious cupcakes.

Sans oeuf EGG-FREE VEGAN VERSION

* You may replace eggs with our chia-based egg substitute recipe.

TIP

** If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

VARIATIONS

Other muffins and recipes with this mix

No-egg version  :
Replace the eggs using the chia egg substitute recipe and add 30 ml (2 tbsp) olive oil.