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logo-sara-kidd-vegan-baking (2)

Mud Choc Mini Cakes

By Sara Kidd October 28, 2018 4 Comments

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Vegan Mud Chocolate Mini Cakes cupcakes this recipe

I love chocolate more then life! These are super simple and divine! Great for birthdays, lunch boxes and maybe breakfast….! Go get baking. 
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VeganMudChocMiniCakes

Mud Choc Mini Cakes


★★★★★

5 from 1 reviews

  • Total Time: 37 minutes
  • Yield: 12 mini cakes 1x
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Ingredients

Scale
  • 300 g self raising flour (I use low protein self raising flour it helps make it more fluffy)
  • 220 g caster sugar
  • 125 g dutch cocoa powder
  • 1 tsp ground cinnamon
  • 500 mls plain soy milk
  • 125 g vegetable shortening
  • 80 ml water
  • 2 tbsp vanilla bean paste
  • 2 tbsp instant coffee powder ((optional))
  • 1 tbsp white vinegar
  • 1 tbsp molasses
  • 70 g melted vegan chocolate
  • 4 tbsp vegan Sprinkles (I use Fancy Sprinkles)

Instructions

  1. Pre-heat oven to 170C (electric oven) / 340F and heavily grease a rectangle muffin tin
  2. Melt vegetable shortening take off heat then stir in cocoa, let cool
  3. In a large bowl sieve remaining dry ingredients together, except for coffee and set aside
  4. In a blender add shortening mix, coffee powder and remaining wet ingredients, blend until completely combined
  5. Gently fold wet ingredients into dry until just combined, don’t over mix
  6. Spoon mixture into your muffin tray, don't overfill as they will rise, fill about 2/3 full
  7. Put into oven for 15 – 17 mins or until skewer comes out almost clean with a few crumbs remaining
  8. Melt chocolate and drizzle over mud cakes and decorate with sprinkles
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Category: Cake, Mini Cake, Muffin
  • Cuisine: Dessert

Keywords: dairy free, egg free, vegan, vegan baking, vegan muffin

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Share a photo and tag @veganbakesbysarakidd — we can't wait to see what you've made!

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DID YOU MAKE THESE MUD CAKES CAUSE YOU WANTED TO PROVE TO YOUR PARENTS THAT VEGANISM ISN’T ABOUT EATING GRASS?
Tag @veganbakesbysarakidd on Instagram and hashtag it #veganbakesbysarakidd so we can show other peeps that grass isn’t on the menu.

Filed Under: Mini Cakes, Chocolate, Classic Flavours, Cupcakes, Muffins, Nut Free, Popular Recipe, Recipe, Vegan Tagged With: mini cake, muffin, vegan mini cake, vegan mud cake, vegan muffin

Reader Interactions

Comments

  1. Maree says

    February 15, 2020 at 9:47 am

    These are delicious! I used wholemeal self raising flour, it is organic and stoneground, so fairly fine texture. Also used golden syrup instead of molasses as I didnt have any. I could have eaten the uncooked batter with a spoon! I used cupcake cases and the cakes are yummoh!!! Thank you Sara

    Reply
    • Sara Kidd says

      February 15, 2020 at 8:01 pm

      Thanks so much Maree! Glad you loved them

      Reply
  2. Shauna says

    November 18, 2018 at 7:41 am

    So I’ve made these three times now. The first time I pretty much stuck to the recipe but used Nuttelex not shorteningand carob molasses cause thats what I had on hand. Third time I omitted the mollases water and cinnamon.( I prefer them without cinnamon). I leftbout the water and molasses accidentally but they we’re still absolutely delicious!
    Thanks Sara!!!

    Reply
    • admin says

      November 18, 2018 at 7:44 am

      Thanks beautiful lady!

      Reply

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      • Classic Flavours
        • Vanilla
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        • Berries / Fruit
        • Lemon
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      • Cupcakes
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    • Frostings, Fillings, Buttercreams
    • Muffins
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  • Cookbook
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  • Blog
    • 8 Easy Egg Replacements For Baking
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    • Top 5 Tips for Choosing The Best Oil for Baking
    • Fixing The Top 5 Issues for Gluten-Free Vegan Baking
    • 5 Tips To Stop Your Oven Baking Unevenly
    • A Quick Guide To Mixing Methods
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    • 8 Easy Egg Replacements For Baking
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