Gluten-Free Vegan Serves 18

Ingredients:

• 3/4 Vegan Butter
• 1 1/2 Cup Coconut Sugar
• 3/4 Cup Vanilla Cashew Yogurt
• 1 tsp Pure Vanilla
• 2 Cups Coconut Flour
• 1/3 Cup Cornstarch
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 3/4 Cup Plain Unsweetened Coconut Yogurt
• 3 Tbsp Lemon Zest
• 1/4 Cup Lemon Juice
• 3 Tbsp Poppy Seeds
• Vegan Cream Cheese Frosting of Choice
• Candied Lemon Slices

Directions:

Heat the oven to 350. Pre-treat cupcake pan with non-stick option of choice (I just used cupcake liners). In a large bowl, beat butter and sugar together. Add in cashew yogurt and vanilla. In a separate bowl combine flour, cornstarch, baking soda and powder, and salt. Mix 1/2 coconut yogurt into wet mixture and slowly add 1/2 dry ingredients into wet until combined. Once combined repeat with remaining. Fold in zest, juice, and poppy seeds. Pour batter into cups and bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 5 minutes in pan and transfer to a wire rack to cool completely. Once cooled top with frosting and optional lemon slices.