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Dessert

Grain-Free Lemon Cupcakes (Vegan)

by Gina Fontana April 3, 2022
written by Gina Fontana April 3, 2022
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These light and fluffy Grain-Free Lemon Cupcakes make the perfect gluten-free, vegan springtime dessert! Grain-free vanilla cupcakes infused with lemon extract and lemon peel and topped with a vegan vanilla frosting. Add a batch of my refined sugar-free Easy Vegan Lemon Curd to the center of the cupcakes for an extra lemon-y surprise!

grain-free lemon cupcakes with vanilla frosting decorated with a lemon candy wedge and fresh lemons around them

It all started after I was looking for a way to use the Easy Vegan Lemon Curd I made the other day. I mean, don’t get me wrong, I am all about eating it by the spoonful, but then I got the idea to use it as a fun surprise filling in these Grain-Free Lemon Cupcakes! If you’re a lemon dessert lover, these lemon cupcakes will 100% be your main squeeze this spring 😉

When I was developing recipes for my dessert cookbook, The Beginner’s Guide to Gluten-Free Vegan Baking, I figured out the BEST grain-free flour combination. A mixture of cassava flour, coconut flour, and almond flour. The cupcakes bake so light, fluffy, and dare I say… moist- perhaps something that is sometimes hard to attain if baking gluten-free, grain-free, AND vegan. But not these cuties. They are cupcake perfection I think everyone will enjoy!

a close up of a frosted grain-free lemon cupcake with a candy lemon wedge on top

To make these Grain-Free Lemon Cupcakes also nut-free, I swapped out the almond flour for quinoa flour! If you can’t find quinoa flour in your local grocery store or on Amazon, you can certainly use the exact same amount of almond flour. Aside from the perfect grain-free, gluten-free, plant-based flour mixture, it’s important that we have the right wet ingredients to achieve the perfect cupcake batter. My go-to for gluten-free, vegan baking is almost always vegan buttermilk (flax milk + apple cider vinegar) and either avocado or grapeseed oil. And I always keep the cupcake batter naturally sweetened with maple syrup to cut back on the refined sugars, since I do use organic powdered sugar in the frosting.

grain-free lemon cupcake cut in half to show the lemon curd filling with other cupcakes and lemon wedges around it

How to make these lemon cupcakes:

You simply create your vegan buttermilk mixture by adding 2 teaspoons of apple cider vinegar to the flax milk, or whatever plant milk you prefer. I find that flax and oat milk “curdle” the best, and letting it sit for about 10 minutes to “curdle”. Watch this quick video making vegan buttermilk on Instagram!

View this post on Instagram

A post shared by Healthy Little Vittles | Gina (@healthylittlevittles)

Then whisk together the dry ingredients: cassava flour, coconut flour, quinoa (or almond) flour, baking powder, baking soda, and salt in a bowl, and add pure lemon extract, pure vanilla extract, maple syrup, avocado/grapeseed oil, and finally the vegan buttermilk and gently fold until all of the dry is mixed into the wet, being careful not to over mix. Overtaxing the batter will create a dense batter and the cupcakes might not turn out as light and fluffy.

close up of a frosted grain-free lemon cupcake topped with a candy lemon wedge cut in half to reveal the lemon curd filling oozing from the middle

Spoon or pipe the batter into a lined cupcake pan almost to the top, but not quite and bake for 15-17 minutes until the toothpick comes out clean. Allow them to cool completely before frosting. Easy peasy, lemon squeezy! 🙂

These cupcakes actually taste better the next day once they’ve completely set up, so if you’d like to bake them the day before serving go right ahead! I would frost the day of, though. These Grain-Free Lemon Cupcakes are fantastic without the lemon curd filling, my hubby actually prefers them this way, however, I liked them with the lemon curd as well. To add the lemon curd to the cupcakes, wait until they are fully cool, remove the centers of each cupcake about 1/2-3/4 of the way down with a small round cookie cutter (or knife if you don’t have one) and then pipe or spoon lemon curd into the centers. Place the cutout cupcake round back on top if desired and frost as usual!

flatlay image of a frosted grain-free lemon cupcake cut in half to reveal the lemon curd filling

Let me know if you like these cupcakes better with or without the lemon curd down below in the comments section, I would love to hear your thoughts! I think they are delicious with or without it 🙂 Please also giving these cupcakes a  ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this allergy-friendly cupcake alternative! Tag me on Instagram, Facebook, or Pinterest!

Also check out my Grain-Free Vanilla Cupcakes with Blackberry Frosting!

Continue to Content
a close up of a frosted grain-free lemon cupcake with a candy lemon wedge on top

Grain-Free Lemon Cupcakes (Vegan)

Yield: 8 cupcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These light and fluffy Grain-Free Lemon Cupcakes make the perfect gluten-free, vegan springtime dessert! Grain-free vanilla cupcakes infused with lemon extract and lemon peel and topped with a vegan vanilla frosting.

Ingredients

  • 2/3 + 1/2 cup almond milk (or other plant milk)
  • 2 teaspoons apple cider vinegar
  • ½ cup cassava flour
  • ½ cup quinoa flour (may use almond flour instead)
  • ½ cup coconut flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pure lemon extract
  • 1 teaspoon pure vanilla extract
  • ½ cup maple syrup
  • ¼ cup avocado oil
  • 2 teaspoons lemon zest (from ~ one lemon)

Lemon Curd Filling (optional)

  • 1/4 cup lemon juice (about 2-3 small lemons)
  • 1/2 cup plant milk (I used flax milk, but you can use oat, almond, cashew, coconut, etc.)
  • 1/2 cup maple syrup
  • 1 tablespoon tapioca flour/starch + 2 tablespoons of water
  • 2 teaspoons lemon zest
  • pinch of turmeric for color (optional)

Vanilla Frosting

  • 1/3 cup vegetable shortening
  • 1.5 cups organic powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon plant milk

Instructions

  1. If you're planning on filling the cupcakes with lemon curd, find the directions on how to make it in THIS POST.
  2. In a glass bowl or measuring cup whisk together the almond milk and apple cider vinegar and let it sit for about 10 minutes to "curdle".
  3. Preheat oven to 350 F. In a large bowl, whisk together the cassava flour, quinoa/almond flour, coconut flour, salt, baking soda and baking powder, then add the pure lemon and vanilla extracts, maple syrup, avocado/grapeseed oil, and lemon zest. Stir just enough to form a batter. DO NOT OVER MIX.
  4. Line a cupcake pan and then fill each liner just below the top. Bake 15-17 minutes or until risen and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before filling with the lemon curd and frosting.
  5. To fill the cupcakes with the lemon curd, use a small round cookie cutter or a paring knife to cut a small cone out of the center of each cupcake, making a well about 1-1 1/2 inches deep. Spoon or pipe a small amount of lemon curd into the well. If you like, you can replace the piece of cupcake you removed on the top, so the top of the cupcake still has a smooth surface of cake with the curd underneath. (This is definitely not necessary, but is pretty quick and easy and can make the cupcakes slightly easier to frost.)
  6. To make the frosting, use an electric mixer to beat the shortening and vanilla in a large bowl until smooth then slowly add the powdered sugar and beat on low speed until the filling is sturdy. Add the plant milk 1 teaspoon at a time until you achieve your desired frosting consistency.
  7. Pipe the frosting on the cooled cupcakes. Store the cupcakes covered on your counter for up to 3 days.

Notes

*You may bake the cupcakes a day ahead of time and frost the day of serving if desired! I actually liked them better the second day! 🙂

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

Cover image of a cupcake with strawberry frosting: The Beginners Guide to Gluten-Free, Vegan Baking by Gina Fontana
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Gina | Healthy Little Vittles
A delicious THAI CHOPPED SALAD using green and pur A delicious THAI CHOPPED SALAD using green and purple cabbage, kale, broccoli, carrots, green onion, cilantro, mandarine oranges, and sliced almonds tossed in a simple Thai almond butter dressing for a delicious plant-based meal or side dish for this weekend!
.
SHOP 👉🏻 Thai Chopped Salad 
RECIPE:
2 cups chopped red cabbage
2 cups chopped green cabbage
4 cups chopped kale
2 cups chopped broccoli
1/2 cup chopped cilantro
1 cup sliced carrots (pre-sliced)
1 cup chopped green onion
2 cups sliced cucumbers
1.5 cups canned mandarine oranges, drained
1/2 cup sliced almonds

Thai Almond Butter Dressing
3/4 cup almond butter
1/2 cup water
1/4 cup liquid aminos/gluten-free soy sauce/coconut aminos (for soy free)
1 teaspoon minced garlic
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 tablespoon lime juice

Instructions
Wash all of your produce, then chop the produce using your desired Calphalon Precision Knife. Place the measured produce into a large bowl. Toss everything together, except for the sliced almonds and divide between bowls.
Make the dressing by blending all of the dressing ingredients together and pour over each individual salad as desired. Garnish with sliced almonds and enjoy!

https://www.healthylittlevittles.com/thai-chopped-salad/
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#ad I am excited to be partnering with @Calphalon today to bring you a delicious s’mores recipe modified to be gluten-free and vegan so everyone can enjoy them together this Father’s Day! 
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Making this delectable dessert recipe as a dip allows it to be a shareable, fuss-free, less messy way to enjoy s'mores! By using the Calphalon™ Cast Iron 12-Inch Round Skillet it retains heat so this dip stays warm while serving. Constructed entirely of cast iron, this durable pan is designed to heat evenly and steadily and allows you to be able to use the broiler for quicker prep time and just a touch of that charred campfire flavor for a real s'mores experience ;) Not to mention, with oversized handles, lifting the pan to transfer to the oven or table is easy.
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You only need 6 ingredients (yes! It’s true!) to make this absolutely delicious dip! Head to the blog to read more and snag the recipe while you’re there! 
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🎉 USE CODE GINA25 for 25% OFF sitewide when you shop on Calphalon.com!!! 🎉
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Bring this delicious dairy-free, vegan, gluten-fre Bring this delicious dairy-free, vegan, gluten-free side dish to your next cookout! This SMOKED DILL PAPRIKA POTATO SALAD puts a smokey spin on traditional potato salad and is made healthier by using avocado in the creamy dressing!
SHOP 👉🏻 Smoked Paprika Dill Potato Salad 
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INGREDIENTS 
3 lbs yellow/yukon gold potatoes
1 heaping cup celery, sliced
1/4 cup fresh dill, chopped
1/3 cup vegan mayo
1 avocado
1/2 teaspoon smoked paprika
1 teaspoon dijon mustard
1/2 lemon, juiced
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper, plus more to taste

INSTRUCTIONS 
Wash the potatoes and place them into a large pot. Cover the potatoes with water, making sure all of the potatoes are fully covered and boil on high for about 15-20 minutes, until the are soft when you poke them with a fork.
Meanwhile, wash and slice the celery, and chop the dill.
Drain the potatoes and rinse with cold water. Let them cool, then slice them into small chunks. You can choose to remove the skin or leave it on, I removed it. Place the potato wedges in a large bowl.
Place the vegan mayo, avocado, paprika, dijon, lemon juice, salt, and pepper in a food processor/blender and blend until smooth. Pour the creamy dressing over the potatoes, add the celery and dill and stir to coat all of the potatoes well. You can choose to mash some of the potatoes too if you like your potato salad more "mushy".
Cover and place in the fridge for at least an hour before serving. You may chill overnight. Add more salt and pepper to taste before serving if desired.
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https://www.healthylittlevittles.com/smoked-paprika-dill-potato-salad/
A deliciously easy Italian cookie recipe made glut A deliciously easy Italian cookie recipe made gluten-free and vegan! These LEMON VANILLA BISCOTTI are bursting with flavor, are really easy to make 🍋 They are the perfect lemon-flavored dessert!
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SHOP 👉🏻 Lemon Vanilla Biscotti
RECIPE in bio @healthylittlevittles
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https://www.healthylittlevittles.com/lemon-vanilla-biscotti/
This GREEN BEAN POTATO SALAD features fresh green This GREEN BEAN POTATO SALAD features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in a light apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds for a refreshing side dish worthy to have a spot at the table of your next cookout! 💚💜
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Full recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-bean-potato-salad/
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Recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/pineapple-coconut-acai-chia-ice-pops/
A couple of weeks ago my Instagram shop went live! A couple of weeks ago my Instagram shop went live! 🎉 You can now shop my recipes right from Instagram and have the groceries delivered right to your doorstep via DoorDash! How cool is this?! I'm super excited about it and I hope you are too 😊 This will hopefully make meal prep + planning easier for you! ❤️
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Also in the works is a shoppable meal plan with a recipe ebook included! You will be able to purchase all the ingredients needed to make a week's worth of meals and have everything already planned out for you. Stay tuned for that in the near future!
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I will also be adding this shop feature on my
blog very soon too, keep checking back! I'll be sure to make the announcement when it's ready.
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This is a new service and the @eatwithjupiter team is hard at work to provide customers with the best experience. They are adding more stores, products and features to make this shopping experience simple and convenient. Would love to hear your feedback!
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As always, THANK YOU for your support! Your continued engagement and following has allowed me to be able to grow my business to include fun new services such as this! 🙏🏻 CHECK IT OUT and let me know what you think! So far I think you are all loving it! 🥰 Have a great day everyone! ☀️ 
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Warmer days + cooler evenings makes a perfect comb Warmer days + cooler evenings makes a perfect combination for a light + nourishing soup! 🧡
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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    • All books and ebooks Breakfast Dessert Drinks Grain-Free Homemade Condiments Lunch & Dinner No-Bake Desserts Recipe Roundups Salads Side Dishes Smoothies + Smoothie Bowls Snacks & Appetizers Soups
      Dessert

      Vegan Cast Iron S’mores Dip

      May 26, 2022

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Breakfast

      Strawberries and Cream Breakfast Quinoa

      April 7, 2022

      Breakfast

      Blueberry Overnight Quinoa

      March 6, 2022

      Breakfast

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Breakfast

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Breakfast

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Dessert

      Vegan Cast Iron S’mores Dip

      May 26, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      Dessert

      Grain-Free Lemon Cupcakes (Vegan)

      April 3, 2022

      Dessert

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Dessert

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Moon Milk by Gina Fontana

      May 11, 2019

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Grain-Free

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Grain-Free

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Grain-Free

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Grain-Free

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Grain-Free

      Grain-Free Marbled Snowflake Sugar Cookies

      December 22, 2021

      Grain-Free

      Grain-Free Vegan Cinnamon Streusel Muffins

      August 15, 2021

      Grain-Free

      Vegan Grain-Free S’mores Brownies

      June 18, 2021

      Grain-Free

      Grain-Free Cherry Pop Tarts

      June 8, 2021

      Homemade Condiments

      How to Make Vegan Buttermilk

      April 11, 2022

      Homemade Condiments

      Easy Vegan Lemon Curd (Refined Sugar-Free)

      March 24, 2022

      Homemade Condiments

      Pumpkin BBQ Sauce

      December 9, 2021

      Homemade Condiments

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Homemade Condiments

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Homemade Condiments

      Homemade Vegan Caramel Sauce

      September 27, 2021

      Homemade Condiments

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Homemade Condiments

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Lunch & Dinner

      Creamy Alfredo Style Mushroom Pasta

      February 20, 2022

      Lunch & Dinner

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Lunch & Dinner

      Maple Curry Garlic Ramen Noodle Bowls

      January 31, 2022

      Lunch & Dinner

      Sesame Kale Spring Rolls

      January 16, 2022

      Lunch & Dinner

      Vegan Latkes

      November 29, 2021

      Lunch & Dinner

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Lunch & Dinner

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Lunch & Dinner

      Vegan Gluten-Free Chicken and Dumplings

      October 4, 2021

      No-Bake Desserts

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      No-Bake Desserts

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      No-Bake Desserts

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      No-Bake Desserts

      No-Bake Cherry Cake Pops

      July 19, 2021

      No-Bake Desserts

      No-Bake Vegan Cheesecake Ghosts

      October 22, 2020

      No-Bake Desserts

      Pumpkin Spice Chocolate Fudge

      September 7, 2020

      No-Bake Desserts

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      No-Bake Desserts

      Raw Chocolate Chip Cookie Dough Brownie Rolls

      February 24, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 17, 2021

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Thai Chopped Salad

      June 8, 2021

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Side Dishes

      Vegan Latkes

      November 29, 2021

      Side Dishes

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Side Dishes

      Gluten-Free Vegan Skillet Buttermilk Biscuits

      November 18, 2021

      Side Dishes

      Smoked Paprika Dill Potato Salad

      September 2, 2021

      Side Dishes

      Copycat True Food Kitchen Tahini Harissa Cauliflower

      August 23, 2021

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Smoothies + Smoothie Bowls

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Smoothies + Smoothie Bowls

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Smoothies + Smoothie Bowls

      Cookie Monster Smoothie Bowl

      April 3, 2021

      Smoothies + Smoothie Bowls

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

      Smoothies + Smoothie Bowls

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Smoothies + Smoothie Bowls

      Strawberry Banana Sundae Smoothie Bowls

      January 25, 2019

      Snacks & Appetizers

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Snacks & Appetizers

      Baked Leftover Mashed Potato Croquettes

      February 15, 2022

      Snacks & Appetizers

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Snacks & Appetizers

      Pumpkin BBQ Sauce

      December 9, 2021

      Snacks & Appetizers

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Snacks & Appetizers

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Snacks & Appetizers

      Strawberries and Cream Granola Bites

      May 10, 2021

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Soups

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Soups

      Roasted Cauliflower Soup

      January 4, 2022

      Soups

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Soups

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Soups

      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

  • My Books
    • books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

    • The Beginner’s Guide to Gluten-Free Vegan Baking
    • Moon Milk by Gina Fontana
    • 7-Day Vegan Challenge Recipe eBook
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