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Gluten-Free Lemon Cupcakes

by Victoria YehRSS

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From the Vitality Food Feature 'Adapting to Life After Wheat'.

To view the entire “Adapting to Life After Wheat” feature, visit

These moist cupcakes make a great substitute for a cake. Arrange them on tiered cake stands for an impressive display, or simply serve on a large plate. Serve plain or frosted, and for a special touch, top each with a fresh raspberry.


  • 5 eggs
  • 1-1/4 cups grapeseed oil
  • 2 Tbsp vanilla extract
  • 1/2 cup maple syrup
  • 1/4 tsp stevia powder
  • 1/2 cup lemon juice
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2-1/2 cups brown rice flour
  • 2 cups sweet rice flour
  • 1-1/2 cups rice milk or other substitute

1) Preheat oven to 350ºF (175ºC). Line cupcake tray with large paper liners.

2) Beat eggs with electric beater until thick and pale, approximately 5 minutes. Gradually mix in oil, vanilla, maple, stevia, and lemon juice.

3) In separate bowl, sift baking soda, baking powder, and flours.

4) Add flour mixture to wet ingredients alternately with spoonfuls of rice milk until all ingredients are well combined. Scoop batter into cupcake liners, filling 3/4 full.

5) Bake for approximately 20-25 minutes, or until skewer inserted into centre comes out clean.

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About the Author

More Articles by Victoria Yeh

To learn more about Victoria’s classes and cookbook, visit or call (416) 799-0737.


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