Vegan muffin
vegetable milk
0.75 cup
200 g
7 oz
6.60 fl oz
apple vinegar
1 Tbs
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
coconut butter (can be replaced with a different vegetable oil)
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
oat flour (gluten-free)
0.50 cup
110 g
3.85 oz
3.63 fl oz
rice flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
jerusalem artichoke syrup
0.50 cup
150 g
5.25 oz
4.95 fl oz
cocoa powder
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz


We would like to share a new recipe for a chocolate vegan cake without eggs, lactose, gluten and sugar.


  1. Mix the dry ingredients separately, and the liquid ingredients separately; combine the liquid ingredients with dry ones, and spread the dough into metal or silicone molds.
  2. You can add some chocolate chips, berries or raisins to the dough. You can also find recipes for vegan caramel or chocolate frosting to decorate your muffins. If you like it sweeter, then you can replace the syrup with the same amount of cane or coconut sugar.
  3. Bake the muffin at 170C (338F) using the convection mode, for about 15 to 20 minutes.

The calculation is for a muffin with a diameter of 18 cm (7 inch).

Bon Appetit!