What's more delectable than a light lemon sponge, filled with zesty curd and topped with lashings of cream frosting? Sounds wicked right? Not at all! My recipe is vegan, refined sugar, grain and dairy free. Enjoy with a nice cup of ginger tea as an afternoon treat!
For the sponge
1/2 cup of oat milk
3 Tbsp of lemon juice
1/4 cup maple syrup
2 Tbsp lemon zest* (about 2 lemons’ worth)
1/2 cup avocado oil (can sub melted coconut oil, butter or vegan butter)
1 tsp vanilla extract
2 cups almond meal
1 tsp baking powder
For the frosting
1 stick of vegan butter
3 Tbsp of almond milk ricotta
2 Tbsp. lemon juice
2 Tbsp lemon zest
Dash of vanilla extract
Monk fruit powdered sweetener to taste
Preheat oven to 180. Line a muffin pan with paper muffin cups.
In a liquid measuring cup (or a small bowl), combine lemon juice and milk. Let sit for about 5 minutes.
Add milk mixture, avocado oil, vanilla, and maple syrup. Whisk until well combined.
In a medium bowl, stir together almond meal and baking powder. Stir the dry ingredients into the wet ingredients and mix until just combined. Scoop the batter into your muffin cups, filling almost to the top. Bake cupcakes 17-20 minutes. Let cool before preparing the topping,
For the topping simply whip butter with almond milk ricotta, lemon juice, lemon zest and a dash of vanilla extract. You can also add some monk fruit powdered sweetener if you like it to be less tart. Add to taste. Top the cupcakes with ricotta icing and a few raspberries.