Vegan Lemon Glazed Cupcakes


Nothing says hello spring quite like a batch of scrumptious cupcakes! These vegan lemon glazed cupcakes are simply delicious, super easy to make and go down a treat at any party!




4tbsp unsweetened vanilla almond milk room temperature

8tbsp coconut oil melted and cooled slightly

2tbsp fresh lemon juice

60g mashed banana

195g all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

200g granulated sugar

25g grated lemon zest about 4 lemons, zested


140g icing sugar

2 tablespoons fresh lemon juice









Preheat oven to 220°C & line a baking tray (or muffin tin if you have one) with 9 cake cases.

In a mixing bowl, whisk together almond milk, oil, lemon juice, and banana.

In another bowl, whisk baking soda, salt, sugar, flour and lemon zest.

Combine the wet and dry ingredients in the Andrew James Food Mixer until JUST combined.

Fill up the 9 cake cases with the mixture then bake for 5 minutes in preheated oven

Then lower the heat to 175°C (keeping the cupcakes in the oven) and bake for an additional 10-12 minutes, or until the cupcakes are baked through.

Remove from oven and cool.

To Glaze whisk together the icing sugar and lemon juice in a small bowl.

Dunk the cupcakes into the glaze and serve!  




These vegan lemon glazed cupcakes are scrumptious! Recreate this recipe at home? We would love to see, tag us at @andrewjamesuk on Instagram and @andrewjamesltd on Twitter!


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