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Grain-Free Lemon Cupcakes (Vegan)

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  1. Patty says:

    I made the grain free lemon cupcakes vegan. the ingredients called to mix almond milk with apple cider vinegar. Nowhere in the instructions does it tell me when to add it. The mixture before adding it was a good textured consistency, after adding it, it was really runny. The cupcakes turned out flat and not very good. Nothing like the pictures. Should this recipe be looked at again?

    • Gina Fontana says:

      Hi Patty, sorry about missing adding the milk mixture, I fixed that in the recipe card. As for the runny cupcakes, this can happen based on the brand of cassava flour you use. Unfortunately not all cassava flours are made equal. My go-to brand is Bob’s Red Mill. If you used another brand that is likely the reason for the runny batter. I’m sorry they didn’t turn out for you, but I’m hopeful if you try another brand of cassava flour they will!

      • Hi Gina,

        I finally got a chance to make these again. This time, I did not add the additional 1/2c nut milk. I did not switch the Cassava Flour. This recipe turned out perfectly delicious!! I am very excited to share them with my family. Thank you very much for sharing your recipes. I am looking forward to trying more of the recipes you share. Do you mind if I share your website for my clients to access?

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About the author

Gina Fontana

Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle. 

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