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This recipe makes 12 large cupcakes which are light and have a melty texture. The flax seed can be omitted if you can't get hold of it.
Use organic or unwaxed lemons.
14 floz (400 ml) soya milk
2 teaspoons vinegar
5 floz (150ml) vegetable oil
9 1/2 oz (270g) caster sugar
3 teaspoon vanilla essence
2 tbsp lemon zest
2 rounded dessertspoons ground flax seed
8 1/2 oz (240g) rice flour
1 oz (30g) soya flour
1 oz (30g) cornflour
1 teaspoon xanthan gum
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
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