Update to Vegan Cupcake

How did your vegan cupcakes turn out? Could you tell they were VEGAN? Let us know.

Ours baked fine and tasted great but the texture was not quite right.

Next recipe to try is a gluten and wheat free lemon cupcake.
3 large eggs
3 tablespoons of honey
1 teaspoon of baking soda
1 teaspoon of (rice) vinegar
juice of 1 lemon
1/4 cup of coconut oil
1 cup of almond flour (finely ground, blanched almonds)
1 tsp lemon zest
1/2 tsp simply organic lemon flavor
1. Preheat oven to 350 degrees.
2. Separate the eggs.
3. Beat the egg whites and vinegar until stiff peaks form.
4. Mix the yolks with honey, baking soda, and coconut oil, zest and flavoring.
5. Add the lemon juice to the yolk mixture and mix well. The lemon juice will activate the mixture and it will expand.
6. Add the cup of almond flour to the yolk mixture.
7. Fold the almond/yolk mixture into the egg whites.
8. Pour into a muffin tray lined with cupcake liners. Fill to the top of each liner. Makes about 8 cupcakes
9. Cook for 17 minutes until the cupcakes spring back. Cupcakes will deflate a little when cooling.