Easy Breezy Lemon Cupcakes | Wacky Cake! {Allergy-Friendly}

After the initial shock when you are first diagnosed with food allergies you start to think about all the recipes and foods that you are going to miss out on, especially when you have an egg allergy – so many desserts and cakes have eggs in them, and when you are used to baking it sure is a big adjustment, but one that has to be made.

Have you ever heard of Wacky Cake or Depression Cakes? These cakes were created during the Great Depression, when eggs, milk and butter were very hard to come by, and in the food allergy world a lot of parents make them due to egg / dairy allergies.  

Some families haven’t had great success with them, but I loved how our chocolate version came out when we wanted a quick cake to celebrate my husband getting a new job.  Last week I wanted to make a lighter version for a summer barbecue we were hosting at our home.  I had heard mixed reviews about making a non-chocolate versions of wacky cake but was willing to give it a try and adjust the chocolate recipe. 

After picking a couple of lemons off of our lemon tree I decided to go with a lemon version, and I am glad I did!  

With only a few adjustments this cake {or cupcakes like we did} is just has easy to make, has no eggs, no nuts, no dairy, and no soy.  You can top with your favorite icing – I decided to go with my vanilla buttercream “famous” version – and add a slice of a lemon on top to accompany the cupcakes. 

My daughter always joins me in the kitchen especially when sweets and icing is involved.  She was the first tester of these and was one happy girl.  She was out playing in the swimming pool and when I yelled “time to lick the paddles,” she came zooming in and gave it a thumbs up!

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Here’s a look at the final results without the lemon slices on top.  I doubled the batch to make 24 cupcakes and we froze some for special nights and when we a birthday party to attend we can just unfreeze and take along a safe treat for my daughter.  
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Adding the lemon slices on top really made these look like store-bought cupcakes {which we haven’t had in years!}

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Having an easy recipe like this is great if you are short on time but still want to make something homemade.  Next time I am thinking about trying out a version with caramel!

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They made the perfect treat for our guests on a warm summer evening!

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Let me know if you give this recipe a try and what you and your family think?!  Enjoy!

Easy Breezy Lemon Cupcakes
A simple allergy-friendly cake that turns out very moist with no eggs, no butter, no milk! This is a perfect last minute, yummy treat!
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 cup sugar
  3. 1 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 tsp. pure vanilla extract
  6. 1 tbsp. lemon zest
  7. 3 tbsp. lemon juice (fresh squeezed)
  8. 1 tsp. apple cider vinegar (could also use regular vinegar)
  9. 5 Tbsp. vegetable oil
  10. 1 cup water
Instructions
  1. Preheat 350 degrees F.
  2. In a large bowl mix all dry ingredients.
  3. Make 4 small holes in the mixture.
  4. Pour the vanilla in one hole, the lemon juice and lemon extract into another, the vinegar in another and vegetable oil in another.
  5. Pour water over the top and mix together.
  6. Pour into a lined cupcake pan {or lightly greased 8 by 8 inch pan if making a cake.}
  7. Bake for 30 to 35 minutes.
Notes
  1. This recipe will make 12 cupcakes or 8x8 inch cake
  2. It can easily be doubled for 24 cupcakes or a 9x13 pan.
  3. You can add more or less lemon depending on how strong of a lemon taste you want. This recipe I would say has moderate lemon flavor.
  4. Top with your favorite icing {I used vanilla buttercream}
  5. This would taste great with a lemon icing or lemon glaze too!
Busy Bee Kate http://busybeekate.com/
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