Gluten-Free Almond Lemon Cupcakes with Coconut Frosting

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Jen’s sister Lindsay is always posting pictures of amazing vegan, gluten-free delights, so we asked her to share some of them with our readers – yay!  These Gluten-Free Almond Lemon Cupcakes with Coconut Frosting look incredible and don’t have a long list of complicated ingredients.


2 cups whole almonds

3/4 cup brown sugar

1/2 cup canola oil

1/4 tsp baking soda

zest of one lemon

1/4 cup fresh lemon juice

equivalent of 4 large eggs (I used Ener-G Egg Replacer)

1/2 tsp almond extract

1/2 tsp salt


Preheat oven to 350*F

Place 12 med-large baking cups in cupcake pan

Grind almonds to a fine meal (a coffee grinder works perfectly)

Add the remaining ingredients

Distribute evenly among the baking cups

Bake for 20-25 minutes (test with a toothpick at 20 minutes and if it doesn’t come out clean bake for another 5 minutes)

Set aside to cool down

NOTE: This recipe also makes a delicious Almond Lemon Cake! Instead of preparing a cupcake pan, grease an 8” pan and bake for 40-45 minutes.

Vegan Coconut Frosting


1/4 cup coconut oil

1/4 cup coconut milk

1 tsp vanilla extract

1 2/3 cups powdered sugar


Mix ingredients together

Adjust coconut milk/powdered sugar to desired consistency

Spread onto cupcakes once they have cooled down

NOTE: You will likely have lots left over. Just store any leftover frosting in the freezer for your next batch!

Thanks Lindsay!

~The Vegan Project


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