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
- Pre-heat oven to 170C (electric oven) / 340F and heavily grease a rectangle muffin tin
- Melt vegetable shortening take off heat then stir in cocoa, let cool
- In a large bowl sieve remaining dry ingredients together, except for coffee and set aside
- In a blender add shortening mix, coffee powder and remaining wet ingredients, blend until completely combined
- Gently fold wet ingredients into dry until just combined, don’t over mix
- Spoon mixture into your muffin tray, don't overfill as they will rise, fill about 2/3 full
- Put into oven for 15 – 17 mins or until skewer comes out almost clean with a few crumbs remaining
- 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
