Go Ahead Honey, It’s Gluten Free: Lemon Cupcakes and Cake (SCD & GFCF)

For my first ever venture into any group food blogging event/group, I made these lemon cupcakes as my entry for March’s Go Ahead Honey, It’s Gluten-Free event, hosted by Amy Green of Simply Sugar and Gluten Free. This month’s theme is guiltless pleasures.

Before I continue, I’m still gushing over the photo montage above! It was created by my sister (her blog is the co-run Chaos of LCD & Kenkaniff). I did the photography and designed the layout, but she’s the one who did the work of putting it together for me. Thank you, sister!

These cupcakes are very quick and easy to make, especially if you use a food processor or other kitchen appliance for the egg yolks and whites. The batter can also be used to make a cake, which I have done before. They’re light and fluffy, with a pleasant lemony flavour. I will update this post with a photo(s) of the cake, or upload it to Flickr, at another time.

I was running short on time, so I couldn’t make the frosting I’d originally intended to make. Instead, I made a vegetarian/vegan, non-dairy cream cheese frosting using Tofutti’s Better Than Cream Cheese, honey to taste, and flavoured it with 1/2 teaspoon of vanilla extract. Aside from the vanilla, I didn’t measure the ingredients for the frosting so that is why I am not including a precise recipe for it this time. If it wasn’t for the cupcakes, I would’ve eaten it by the spoonful!

Makes 1 (9-inch) cake or 7 cupcakes


3 egg yolks
1/2 cup honey
1/3 cup lemon curd (click for recipe)
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
1/2 cup coconut flour
1/2 tsp. baking soda
6 egg whites
Pinch salt
1 tsp. lemon juice


  1. Preheat oven to 350ºF. Line a standard muffin tin with paper cupcake liners or a 9-inch cake pan with parchment paper.
  2. Beat egg yolks until it reaches the ribbon stage. (The ribbon stage is when a visible trail is left behind before merging back into the beaten yolks. See following video below for demonstration.) Mix in honey and lemon curd, until just mixed.
  3. Add the lemon extract, vanilla extract, coconut flour, and baking soda.
  4. Separately, beat the egg whites with the salt and lemon juice until stiff peaks form. Fold the stiff whites into the batter, being careful not to deflate them.
  5. Pour the batter into the prepared muffin tin or cake pan. If making cupcakes, fill each cup about halfway full. Bake 30 minutes, or until the surface springs back. The cupcakes or cake may be frosted or just eaten as is. Enjoy!

Video: how to beat egg yolks to ribbon stage

Also known as sabayon stage.

Share This

Add to Google Buzz

Add to: Facebook | Digg | Del.icio.us | Stumbleupon | Reddit | Blinklist | Twitter | Technorati | Yahoo Buzz | Newsvine

17 thoughts on “Go Ahead Honey, It’s Gluten Free: Lemon Cupcakes and Cake (SCD & GFCF)

  1. This sounds so luciuos!! Drizzled with raspberry or strawberry glaze….yumm. Hey, I had never visited your site before. I am always thrilled to find another SCD site! This made my day.

  2. Fabulous job on these cupcakes! Glad you shared them for Go Ahead Honey. 🙂 Have you joined the new Food Blog Forum yet? It’s at foodblogforum.com. I mention it because 1) it’s great and 2) they had an article on a program for making easy collages … online and free. 😉


  3. Hi Z! Love your recipes, they’ve been a big help the past 6 months as I learn to cook SCD for my husband who has UC. Was looking to try the recipe above but your link for lemon curd no longer works… could you advise how I would make lemon curd?

Leave a Reply to Nicole Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s