Looking for a delicious and sustainable bake this Easter? These plant-based lemon drizzle cupcakes are the perfect treat to whip up for your Easter weekend. Whether you’re hosting a family get-together, planning a spring picnic, or simply fancy something sweet after a walk or cycle.
Made using simple, low-impact ingredients, these cupcakes are egg and dairy free, making them a more sustainable choice for both the planet and your plate.
Why plant-based matters?
By choosing plant-based bakes, you’re cutting down on the carbon footprint associated with animal products. That means fewer emissions, less water usage, and a kinder option for the planet, without compromising on flavour.
These light, zesty cupcakes are baked at a low oven temperature (170°C), keeping energy use minimal. And with pantry staples like flour, sugar, lemon, and plant milk, they’re easy to make using what you already have at home. Another tick for reducing food waste!
A Sustainable Easter Idea
Why not include a cupcake bake in your Easter celebrations this year? Pop them into a reusable tin for gifting, or add them to your Easter picnic basket for an eco-friendly day outdoors. Pair them with a plastic-free Easter egg hunt or a nature walk scavenger hunt to make it a truly green day.
Top Tip: Why not get the kids involved? From mixing the batter to spooning on the lemon syrup, this recipe is simple and fun. Plus it’s a great way to introduce little ones to plant-based cooking.
Let your Easter be sweet, simple, and sustainable, one lemony bite at a time. We hope you have a sweet and sustainable Easter!
This recipe is part of a series of plant-based baking recipes, which were used in our baking classes. If you would be like to be the first to know about our next block of lessons please email jess@arranecosavvy.org.uk. For more information on our food strand including our Zero Waste Cafes please see here.
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