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

Emballage du Gâteau doré sans gluten de Cuisine l'Angélique

YIELD : 15


  • 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.

*If you do not follow a dairy-free diet, replacing milk substitute with cow’s milk is an option.


  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.


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.