Vegan Chocolate Muffins
How do you make vegan chocolate muffins?
Whisk water, oil, vinegar, and sugar until foamy. Sift flour, cocoa, and baking powder over the liquid mixture and combine until lump-free. Bake in molds at 180°C for 25 minutes. Once cool, decorate with a whipped cream made from margarine, powdered sugar, and melted chocolate.
Delicious muffins, perfect for anyone in love who wants to bake something sweet for their beloved. Simple, easy to make, and quick. They can be decorated with the cream I share below, with simple whipped cream, or even more easily with a little powdered sugar. Their batter is so delicate and soft that they can also be eaten plain.
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Servings: Makes 12 muffins
Ingredients
- 200 g flour
- 120 g cane sugar
- 30 g unsweetened cocoa
- 6 g baking powder
- ½ teaspoon salt
- 300 ml water
- 50 ml melted coconut oil
- 1 teaspoon vanilla powder
- 1 teaspoon apple cider vinegar
- Zest of 2 organic lemons
- 2 tablespoons unsweetened cocoa
- 110 g plant-based margarine
- 20 g powdered sugar
- 150 g dark chocolate
- 1 pinch of salt
Instructions
Start by preheating the oven to 180°C (350°F). Grate the lemons and set the zest aside, being careful not to grate the white part, which is bitter.
In a bowl, combine the water, oil, apple cider vinegar, lemon zest, vanilla, salt, and sugar. Mix with a hand whisk or electric mixer until foamy.
Next, add the sifted flour, cocoa, and baking powder.
Mix well until there are no lumps.
Pour the mixture into paper muffin cups. Bake for 25 minutes.
Meanwhile, melt the chocolate in a bain-marie.
Once the muffins are ready, wait about 5 minutes before removing them from the molds. Take them all out and let them cool.
In a mixer, place the melted margarine with the powdered sugar and the pinch of salt.
Beat until creamy.
Gradually add the melted chocolate and unsweetened cocoa. When the cream is smooth, let it rest for 5 minutes. Place it in a piping bag and decorate the muffins as desired. Note: Decorate to taste; you can even add strawberries or blueberries. You can also let the cream rest a little longer so it becomes firmer and scrape it to create decorations.
Enjoy your meal!
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- 200 g flour
- 120 g cane sugar
- 30 g unsweetened cocoa
- 6 g baking powder
- ½ teaspoon salt
- 300 ml water
- 50 ml melted coconut oil
- 1 teaspoon vanilla powder
- 1 teaspoon apple cider vinegar
- Zest of 2 organic lemons
- 2 tablespoons unsweetened cocoa
- 110 g plant-based margarine
- 20 g powdered sugar
- 150 g dark chocolate
- 1 pinch of salt