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Vegan Lemon Poppy Seed Cupcakes + Coconut Frosting

Sophie Bourdon
  • minutes
  • Serves

INGREDIENTS

1 tbsp

Lemon

1 14 ounce can

Coconut milk, full-fat

2 tbsp

Lemon juice, fresh

1 tsp

Lemon juice

1 tsp

Baking soda

1 cup

Cane sugar, organic

2 tbsp

Poppy seeds

1/2 tsp

Sea salt

1 1/2 cups

Spelt flour

5/8 cup

Coconut oil

3/4 cup

Plant-based milk