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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Mud Choc Mini Cakes
- Total Time: 37 minutes
- Yield: 12 mini cakes 1x
Ingredients
Units
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
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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.
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
Thanks so much Maree! Glad you loved them
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!!!
Thanks beautiful lady!