Gluten-free Lemon Poppy Seed Cupcakes which happen to be VEGAN! anyone? They’re basically ‘triple lemon’ cupcakes, packed with fresh lemon juice, lemon zest with a zesty surprise in the middle.
This recipe has been made in collaboration Koro. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Gluten-free Lemon PoppySeed Cupcakes (Gluten-free and Vegan)
These moist Gluten-free and Vegan Lemon Poppy Seed Cupcakes are the easiest and most delicious cupcakes you will ever make.
Poppy seeds and Lemon are match-made in heaven, the perfect summery cupcake flavour combination which you must try! These cupcakes are moist, fluffy and moreish, a delicious lemon flavour, with crunchy poppy seeds, a fresh lemon curd and a whipped Swiss meringue buttercream. Oh my!!
Tools you’ll need to make these gluten-free lemon cupcakes:
Apple corer – For coring the middle of the cakes for the lemon curd.
Piping bags – For decorating and filling the cupcakes with.
Star tip piping nozzle – I use a Wilton 2D piping tip to create a ruffled swirl on top.
A saucepan – Make sure the saucepan is non stick, so that the curd doesn’t stick and burn to the pan.
Set of bowls – For mixing the cupcakes.
Spatulas – A set of spatulas are always a handy tool when baking in the kitchen.
Why I’m going gluten-free?
If you follow me on Facebook or Instagram, you may have read about my recent gluten-free journey. I’ll cut the long story short, basically I’ve been struggling with excruciating pain in my tummy and back, which I’ve had a few episodes now.
The first instance was in January of this year, in which I was admitted to hospital for. The pain lasted 10 hours, then immediately went away. Fast forward to April, and this is when it came back. Since April, I’ve had 6 episodes, rolling around on the floor in acute pain. Hot water bottles, sipping on warm water and taking pain killers to ease the pain. Multiple ambulances were called as-well. It’s been awful!
After thorough scans and investigations, nothing was found (except gall stones, which I’ve had since I was 13). I decided to look into my diet further as well.
At the beginning of me going vegan, I took a York Test (Food Intolerance Test), and it was amazing! It really showed what my body can and can’t tolerate.
I took one a few weeks ago and the results showed that I have a very high reaction to Wheat and Gluten. This means, from now on, I am basically following a gluten-free diet and having further investigations.
I’m excited to start baking gluten-free and experimenting with different ingredients and types of foods.
If you have any gluten-free recipe requests, make sure to leave them in the comment below. That would be amazing!
What makes these the BEST gluten-free and vegan cupcakes?
I don’t throw the term “best” around very lightly because it can set a very high expectation. But with these lemon cupcakes, they will definitely not let you down. They’re moist, perfectly sweet with a whole lot of zesty lemon and crunch from the tiny poppy seeds.
The top 5 reasons why these gluten-free lemon poppyseed cupcakes are just SO good:
- The method: Unlike some gluten-free cupcakes, this recipe is a breeze to make, without any waiting time. A batch can be whipped up in minutes. You can’t beat an easy recipe!
- They are 100% gluten-free. Anyone will be able to enjoy these allergen friendly cupcakes. If you’re on a nut free diet, simply use a soya or oat based milk.
- The buttercream: I topped the cupcakes with a high swirl of Swiss meringue buttercream. The buttercream is light, airy and is the perfect ‘crown’ for these delicious lemon cakes.
- The lemon curd: This is my favourite recipe for vegan lemon curd. Add all of the ingredients into a saucepan and cook. That’s it and it creates for a thick, gooey and zesty curd which really makes these cakes POP with flavour!
- The poppy seeds: I love using poppy seeds in baking for so many reasons. They add a subtle poppy seed flavour to the sponge along with adding a very light crunch. Trust me when I say lemon and poppy seed belong together in cake- haha! I use Koro’s Blue Poppyseeds. They have a delicious nutty aroma and look gorgeous speckled throughout the cake and buttercream.
Use code: HOLLYJADE5 for £££ off your shop on Koro-shop.co.uk. Koro has fast become my favourite online store for groceries including nut butters, nuts, seeds, chocolate bars and more! You have to check out their site and treat yourself (you now have an awesome discount code, so why not?) Happy shopping!
What Gluten-free flour to use?
There are so many different types of gluten-free flours to use but I have listed my top 5 below, along with my favourite which I used for this gluten-free lemon poppyseed cupcake recipe Just make sure to get a highly rated flour blend.
- Dove’s Farm Freee Gluten-free Plain White Flour
- ASDA Free From Gluten Plain Flour
- Eurostar Gluten-free White Flour
- Sainsburys Deliciously Free from Gluten Plain Flour
- Dove’s Farm Gluten-Free Self Raising Flour
How to make gluten-free and vegan cupcakes?
What I love about gluten-free and vegan cupcakes is just how easy they are to make. This recipe uses a gluten-free plain flour blend, along with raising agents. The cupcakes rely heavily on baking soda, baking powder and Xanthan gum in order to work and make for a scrumptious, fluffy cupcake.
There is basically three simple steps to this recipe:
- Dry Ingredients: Sift and combine all of the dry ingredients in to one bowl, which includes the gluten-free plain flour, sugar, poppy seeds, lemon zest, bicarbonate of soda, baking powder and Xanthan gum.
- Wet Ingredients: Combine all of the wet ingredients in a separate bowl, which includes the vanilla, dairy-free milk and oil.
- Mix Together: Pour the wet ingredients into the dry ingredients and mix to combine then divine into the lined cupcake cases. That’s it!
Due to the leaveners in the dry ingredients, the batter will froth slightly when you pour in the wet ingredients. This is due to the baking powder activating with the liquid. Bicarbonate of soda also activates with liquid. Mix just until the mixture is combined, otherwise, you risk over-mixing and this can result in a tough cake, which no-one wants – haha!
Vegan Gluten-free Lemon PoppySeed Cupcakes (Frequently asked questions):
The recipe is gluten free, although no-one will be able to tell – trust me!
If you’re Coeliac or making this for someone who is, make sure to check for any cross contamination. Make sure to check each ingredient you use to make sure they don’t have /may contain wheat, gluten, oat, barley’ etc. Check out Coeliac UK for details on how to minimise the risk of any possible cross contamination.
Sure! Simply use the recipe card below and click the ‘x2’ button, it will double the ingredients accordingly.
Xanthan gum is an important ingredient in gluten-free baking. It’s naturally gluten-free and it’s used to provide structural elements, for example- helping the batter stick together. If you leave this out, the bake won’t turn out half as good!
Of course! I use a Swiss meringue buttercream as the lightness works really well with the cupcake, but if you don’t want to use the aquafaba, simply leave it out and add a splash of dairy-free milk in replace.
Looking for more Gluten-free recipes? Check these out:
If you make these cakes, make sure to tag me @thelittleblogofvegan over on Instagram and leave a review below. Hover over the images on this post and PIN them to your favourite Pinterest boards. Happy baking!Print