Ingredients
Vegan muffin
vegetable milk
200g
6.76fl oz
apple vinegar
1Tbs
applesauce
75g
2.63oz
0.30cup
5tbsp
coconut butter (can be replaced with a different vegetable oil)
75g
2.63oz
0.30cup
5tbsp
oat flour (gluten-free)
110g
3.85oz
0.44cup
7.37tbsp
rice flour
100g
3.50oz
0.40cup
6.70tbsp
jerusalem artichoke syrup
150g
5.07fl oz
cocoa powder
40g
1.40oz
2.68tbsp
baking powder
10g
0.35oz
0.67tbsp
salt
pinch
Method
We would like to share a new recipe for a chocolate vegan cake without eggs, lactose, gluten and sugar.
Cooking
- 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.
- 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.
- 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!
