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Chocolate chips and chocolate chunks! Do I need to even say more? Well, you don’t have to use a mix, you can use one or the other, but I loved the mix of the two because my chocolate chunks were bigger and fatter than the chocolate chips and also different in flavor and color so it really worked great.
Brown sugar creates wonderful flavor and moisture but it can be substituted for white sugar or any granulated sugar that you have on hand without too much of an impact. Canola oil– Or another neutral vegetable oil, such as avocado oil. Substitute applesauce for oil free. It wasn’t until I was adapting a recipe to make a fabulous red velvet cake that I realized the wonder of a homemade vegan buttermilk substitute.
10 comments on “Moist & Rich Small Vegan Chocolate Cake (No eggs needed!)”
So if you’re a chocoholic this is going to be your new favorite recipe for sure. You’ll also love our vegan carrot muffins and our vegan bran muffins. How to Make Vegan Chocolate Muffins
Instant espresso powder– intensifies the chocolate flavor but it’s optional. You can use instant espresso powder or regular instant coffee powder.Keep them covered at room temperature where they will stay fresh for a few days or covered in the fridge where they will stay fresh for up to a week. Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. Prepare your vegan buttermilk by adding 2 tablespoons of lemon juice to a measuring jug and then adding soy milk up to the 2 cup line (480ml). Lemon juice– or distilled white vinegar or apple cider vinegar all work great. I tend to use lemon juice most often, but those other options work perfectly too.
Can you make these muffins gluten-free?I have not tested these as gluten-free, but if I was going to try and make these gluten-free the first thing I would do is switch out the flour for a gluten-free all purpose flour blend. It must be a blend, do not try it with a single type of flour like almond or coconut.Try the recipe with just the simple switch of flours and see how it turns out before making any other changes. What can be used instead of applesauce? The applesauce creates moisture in this recipe and also functions as an egg replacer of sorts. You could use mashed bananas in its place but that might result in a little banana flavor whereas applesauce is neutral.You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos. It creates extreme richness of flavor and heaps of moisture! It’s a bit more dense than a regular chocolate cake and super fudgy and moist. Cocoa powder – I used regular unsweetened cocoa powder here, but dutch processed cocoa would likely work fine. Vegan Chocolate Muffins are easy to make in one bowl and are full of chocolatey goodness! They are incredibly moist, rich and loaded with melty chocolate chips.
How do you store chocolate muffins? Store the baked and cooled muffins in an airtight container at room temperature for about 3 days. They’ll last for a few days longer when kept in the fridge. Coffee: Make sure that it’s HOT coffee. You can use decaf coffee or a dissolvable espresso. But essentially, the hot liquid will bloom the cocoa powder, giving it a richer taste. Then the coffee comes in to amplify that chocolate flavor as well. Talk about a powerhouse of an ingredient!Start by combining the soy milk with the apple cider vinegar to make the vegan “buttermilk”. Let it sit out for about 10 minutes to curdle. What about the other remaining ingredients for our small chocolate cake? Well, you probably already have them in your kitchen! You can also try it with a flax egg in place of the applesauce if you happen to have some flaxseed meal on hand and no applesauce, but the best result for this recipe is going to be as written. Storing and Freezing
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