Amazing Chocolate Muffins
Prep. Time
15 minutes
Cook Time
40 minutes
Servings
9'' pan
Difficulty
Easy
Soy-Free, dairy-free, egg-free
This is hands down one of the easiest and most delicious chocolate cakes I've ever made! It’s incredibly simple to whip up, and the result is a fluffy, creamy cake that's light and fun. Plus, the kids absolutely love it! It's perfect for those times when you're baking on a budget, like for birthday parties or family gatherings, and need a kid-friendly dessert. Feel free to get creative with toppings—cream, icing, candies, or anything else you like—everything works with this cake!
Ingredients
For the Cake
-Dry ingredients-
7oz (200g) all-purpose flour
4.2oz (120g) whole wheat flour
3.5oz (100g) Nesquik instant cocoa powder
1.2oz (40g) unsweetened cocoa powder
10oz (300g) granulated sugar
1.5 tsp baking powder
-Wet ingredients-
1 tbsp apple cider vinegar
2 cups (480mL/16oz) plant-based milk
3.5oz (100g) plant-based butter
2 fl.oz (60mL) sunflower oil
For the Ganache
8oz (240g) vegan chocolate chips
1.7 fl.oz (50mL) protein-rich plant-based milk
Instructions
Preheat the oven to 350F/170C, and prepare a 9'' sprinform pan, lined and ready for the batter.
Making the Cake
In a mixing bowl, mix the "dry" ingredients: flours, sugar, cocoa powders and baking powder.
Melt the butter in a small bowl in the microwave for 30 seconds. Mix well and reheat for another 30 seconds if needed.
Create a pit in the middle of the bowl and pour the "wets": milk, melted butter, oil and vinegar.
Quickly mix well to get a smooth consistent texture, and immediately pour the batter onto the baking pan.
Place the pan in the hot oven and bake for 35-40 minutes.
The cake is ready when the top seems crusted a bit, and has a tad of cracks. It will also be relatively firm to the touch in the middle of the cake, and stable when you gently move the pan. Alternatively, stick a toothpick in the middle of the cake. It should come out dry or with crumbs.
Wait for the cake to cool a little before you pour over the ganache.
Making the Ganache
Place the chocolate chips in a bowl.
In the microwave, heat the coconut cream until very hot, and pour over the chocolate chips. Mix for about a minute to get the chocolate to melt and reach a consistent smooth texture.
Heat the butter in the microwave just to get it melted. Pour it over the chocolate and mix. Pour this mixture on top of the cake. Let it cool for an hour at least before serving.
Notes
Another option is to pour the batter to a muffin pan (lined with paper cups), but note that baking time for muffins takes 20-25 minutes only.
You can substitute the whol-wheat flour with more all-purpose flour.
The plant-based butter can be substituted with more vegetable oil.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!