Raw Vegan Gluten-Free Lemon and Lavender Cupcake

Happily gluten-free!

When I was working as a Buyer in an organic supermarket chain, I was very surprised to see the exponential increase in the supply of gluten-free products!

We were testing samples from our suppliers, from snack cakes, bakery products and other culinary preparations… And I admit that I had to change my opinion of them. From what they seemed tasteless to me at first, great progress was made on their taste quality.

Truth is nowadays many people prefer to consume gluten free for their health. In fact, many people are less and less able to tolerate it and are looking for alternatives. Now the offer is widely available and the gluten-free section finally has something to satisfy the most demanding palates!

Truth is when we try to avoid it, we logically turn to healthier options. Gluten is everywhere in industrial food, even where you don’t expect it! It is therefore natural to turn to specialty food stores, where the offer is generally healthier.

In raw vegan restaurants

I mainly worked for restaurants where gluten was in any case excluded. Although I am not intolerant myself, I still prefer to avoid it because more and more natural health Experts agree that it is much better for your health to reduce its consumption.

I therefore avoid to eat it and also deliberately keep it out of my cooking, in order to offer the healthiest cuisine possible because it is really fully part of my ethics.

Unxpected allergies…

In restaurants where I had most experience, menus were therefore free not only of gluten but also of soy and peanuts, in order to keep possible food allergies to a minimum.

As an anecdote, we sometimes had to serve customers with allergies that I had never heard of in my life, such as “night shades” (dark skinned fruits and vegetables), or even oil allergies !

In other words, it took a certain amount of good humor and open-mindedness to satisfy these requirements while treating our Customers.

Feast on living food!

What I love about living food is the way you can completely reinvent the dishes you love. But we do this by substituting harmful ingredients (white sugar, refined wheat flour…) into nutritional, complete, living ingredients that support our immune system instead of the opposite.

And when it comes to eating tasty cakes, no problem! When I made my first raw vegan cakes for my friends, I liked to tell them “it’s only vegetables“! Well, not so, but that’s the idea 🙂 Quite nice when you think about it, isn’t it?

And something I like to say, especially to those who learn that I’ve been vegan for a long time when asked: “what do you eat then”? Well, absolutely the same thing as you, those dishes everybody like: pizzas, cakes, pies, ice cream…

The only difference is in the ingredients I use to make them. What are the best ingredients for my body? How can I make it work optimally to feel at its best every day and in the long term? How can I combine health with enjoyment because enjoying food is also important?

I found the answer through living food and its creative and tasty cuisine.

It really is a joy for me today to treat my family and friends with a cuisine that I know is good for their health.

It is also a satisfaction to enjoy these delicious desserts knowing that no animal has suffered for it, nor the environment since the carbon footprint of this cuisine is very low.

Pure happiness

It is also satisfying to enjoy these delicious desserts while knowing that no animal has suffered for it, nor the environment since the carbon footprint of this cuisine is very low.

Essential oil vs Hydrosol

This raw vegan and of course gluten free cupcake will delight your taste buds! The base brings a tonic note of lemon zest, the frosting and its delicate Provençal lavender flavor is pure wonder.

Lavender is indeed sometimes used in Provence to spice up certain dishes. The essential oil is used or the grains are infused when it is in season for a flavor that is easier to use in cooking.

As for me, I prefer the gentleness of hydrosols, also called floral waters or mists. Essential oils are easily overwhelming because it is so concentrated.

Believe me, after a few failures using essential oils in cooking in the past, hydrosols are much easier to use, and its flavor more delicate. Everybody knows for example the orange blossom hydrosol. There are as many as there are essential oils. Many flavors that I invite you to explore.

Some books talk about it, great to find inspiration.

Lavender hydrosol properties

Having lavender through a raw vegan cupcake is also a tasty way to enjoy its benefits! The lavender hydrosol is advised to calm the nervous system and reduce anxiety. In the book “La passion des huiles essentielles et des eaux florales” (A passion for essential oils and floral waters) by Joël Ruiz and Christophe Drezet: “on the energetic level, lavender floral water brings calm and peace. For those who are looking for calm and harmony in a hectic, noisy, exhausting life. It is useful to relax, calm down, and slow down the excesses of energy. To slow down anger, envy … ».

They advise to take it as a cure: 2 tablespoons in half a liter of water to drink in the day over a period of 40 days. I really invite you to discover the wonders of hydrosol, real health treasures!

This raw vegan cupcake recipe will allow you, if it is not already the case, to familiarize yourself with the use of this hydrosol of character in your cooking.

Raw vegan lemon and lavender cupake

Stéphaële – Raw Cuisine Culinary
A raw gluten-free vegan cupcake with delicious zesty accents and a wonderful delicate Provençal lavender frosting. A perfect association for a taste of Provence at home !
Prep Time 1 hr
Course Dessert
Servings 8 units


  • blender
  • Piping bag


For the base

    Wet ingredients

    • ½ cup agave
    • 1.5 cup apple cut into pieces, peeled and cored
    • 1 tsp vanilla extract
    • 2 tbsp lemon zest
    • 1 tsp orange zest
    • 3 tbsp water
    • 1 pinch salt

    Dry ingredients

    • 1 tbsp psyllium
    • ¼ cup linseeds ground
    • 1 cup coconut flour
    • 1 cup buckwheat flour sprouted and dehydrated
    • ½ cup coconut sugar

    For the frosting

    • 1.5 cup cashews soaked overnight
    • ½ cup almond milk
    • ½ cup agave
    • ½ tbsp lemon juice
    • ½ tbsp vanilla extract
    • ½ cup coconut oil melted
    • 1.5 tsp. lavender hydrosol
    • 1,5 tsp red cabbage powder


    For the base

    • Blend the liquid ingredients together in a blender.
    • In a container mix together the dry ingredients.
    • Add the contents of the blender to the container and mix well.
    • Let stand 15-20 min at room temperature.
    • Fill the cupcake molds and put them in the refrigerator.

    For the frosting

    • Blend the frosting ingredients together, without the coconut oil.
    • Once smooth, add the coconut oil and blend for a few more seconds.
    • Pour into a piping bag and leave to set in the freezer for a few hours.
    • Decorate your cupcakes and enjoy! 🙂

    So much for this recipe. Please let me know your thoughts in a comment below, it would be my pleasure 🙂 You can also ask me questions, I would be happy to answer of course.

    How about you, have you ever used hydrosols in your cooking? What is your favorite?

    And if you want to stay informed of my next publications, you can also follow me on Facebook Raw Cuisine Culinary, Twitter Raw Cuisine Culinary, or Instagram Chef Stéphaële 🙂

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