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Gluten-Free Vegan Lemon Blueberry Cupcakes
RHIANSRECIPES.COM18Ingredients
35Minutes
760Calories
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Ingredients
US|METRIC
4 SERVINGS
- 60 grams coconut oil (or sub olive or vegetable oil)
- 200 mL unsweetened almond milk (or any other plant-based milk)
- 4 Tbsp. lemon juice
- 2 Tbsp. lemon zest
- 8 Tbsp. maple syrup (or sub any other sweetener)
- 1 tsp. vanilla extract
- 1 pinch salt
- 150 grams ground almonds (almond meal *)
- 150 grams gluten free flour blend (or sub plain flour if not gluten-free)
- 2 tsp. baking powder (ensure gluten-free if necessary)
- 1/4 tsp. bicarbonate of soda (baking soda)
- 100 grams fresh blueberries
- 400 grams full fat coconut milk (tin of)
- 2 Tbsp. lemon juice
- 2 Tbsp. maple syrup (or sub any other sweetener)
- 1/2 tsp. vanilla extract
- lemon wedges
- fresh blueberries
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat510 |
| % DAILY VALUE |
| Total Fat57g88% |
| Saturated Fat36g180% |
| Trans Fat |
| Cholesterol |
| Sodium440mg18% |
| Potassium750mg21% |
| Protein11g |
| Calories from Fat510 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber9g36% |
| Sugars42g |
| Vitamin A2% |
| Vitamin C70% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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