Lemon Cake/Cupcakes

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We celebrated my Mom’s birthday a few days ago and I offered to make the cake. I needed something to please both the picky adults and kids. I opted to try a recipe from one of the blogs that I follow, The Discerning Kitchen. The cake turned out good although way to sweet for my liking. My friend Fatima came over on the weekend and so I made decided to try the recipe again in cupcake form with reduced sugar. They were really good! The only downside was that they were a little crumbly, next time I will try adding some chia and water to act as a binder – feel free to try it on your first go!

Makes 12 cupcakes or a 10″ cake


1 cup brown rice flour
3/4 cups sorghum flour
1/4 cup tapioca flour
1/2 cup good sugar (maple syrup, agave, turbinado sugar, cane sugar etc.)
1 tsp vanilla extract
1 1/2 tsp baking soda
1 tsp salt
1/2 cup olive oil
2 cups shredded yellow squash
1 lemon, zested and juiced


1. Preheat oven to 350 degrees and grease cupcake/cake pan
2. Combine all dry ingredients in a bowl and mix
3. In another bowl combine the squash with the wet ingredients. Make sure to add in the lemon zest and juice.
4. Combine the liquid and dry ingredients by folding in the squash mixture -this will be a drier than normal cake batter but it’s okay (the squash releases liquid as the cake cooks in the oven and it comes out quite moist)
Note: Because the cake doesn’t have eggs, feel free to try a very small amount of batter. If there isn’t enough lemon flavor, zest half of another lemon into the cake batter.
5. Bake for 25 minutes, or until a toothpick comes away mostly clean. You don’t want to overcook this cake and a little extra moisture is better than too little.

Adapted from The Discerning Kitchen

I did make a frosting but didn’t like it enough to post, I will make sure to post an awesome lemon frosting when I find it 🙂

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