Vegan Lemon Cupcakes


  • 7 oz., 200 g or 1 1/2 c. self-rising flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. extra virgin olive oil
  • 1/2 pt., 250 ml or 1 c. unsweetened soy or almond milk
  • 6 oz., 175 g or 3/4 c. light turbinado sugar
  • 4 Tbsp. + 1 tsp. lemon juice
  • zest of 1 lemon, finely chopped


  1. In a medium mixing bowl, sift flour, baking soda, baking powder and salt together.
  2. Whisk soy milk, sugar, oil and lemon juice together and stir into dry ingredients. Stir in lemon zest.
  3. Spoon into lined cupcake tins, filling 1/2 full. Bake at 350 degrees for about 20 minutes.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.