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Mud Choc Mini Cakes

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


  • 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)


  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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