Chocolate Vegan Muffins

rsz_img_20161117_1503351Chocolate vegan muffins

Let  me introduce you one of the best muffin that I have ever made. They are vegan and amazing, indeed!

You can do this recipe with very little effort. I like them,  you can delight yourself with this Muffins in every moment of the day….


145g of whole wheat flour;

30g of cocoa powder

100g of  dark sugar;

1 spoon of baking soda

1 small bag of cream of tartar

1 spoon of orange juice

4 ripe smashed bananas

55 ml of oil

55 ml of soy milk

150 g of chocolate drops

Some salt

Coconut powder

 How to make them:

First of all, preheat the oven at 180°C. Prepare your wet ingredients and sift together all of the dry ingredients in a big bowl: put sugar, flour, cocoa powder, baking soda, yeast and some salt.

Put in a medium-size the smashed bananas, some coconut oil, some almond milk and some orange juice.

Now add the wet and dry ingredients together, and mix them well.

Spoon batter into prepared muffin cups.

Bake for 18-20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.

Remove from oven and let cool for 10 minutes before serving.

Sprinkle some coconut powder on them!


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I’m back with a new recipe-quick and easy
The ‪#‎vegan‬ custard is a very good, rich pudding to use in cream pies or just for eating, I love it!
-coconut flour, agave, almonds, oats
-soy milk, lemon, cornstarch/maizena, raspberries
Simple and delicious recipe 🙂

Vegan Chocolate mud cake

Thanks to my friend Alicia Fox for this delicious recipe 🙂

Chocolate mud cake

·       1 ¾ cups plain flour
·       2 cups sugar
·       ¾ cup unsweetened cocoa powder
·       2 teaspoons bi-carb soda
·       1 teaspoon baking powder
·       1 teaspoon salt
·       1 cup of non-dairy milk of choice (I make my own oat milk)
·       2 tablespoons chia seeds
·       6 tablespoons of warm water
·       ½ cup coconut oil
·       2 teaspoons vanilla extract
·       1 cup of black coffee

Chocolate ganache icing

·       Block of dark chocolate (non-dairy)
·       Icing sugar
·       Coconut cream
·       Non-dairy milk of choice


1. Preheat oven to 180º C. Prepare cake pan or cupcake patties.
2. In a large bowl sift flour, cocoa, baking powder, baking soda, and then add sugar and salt. Whisk through to combine.
3. Combine chia seeds and warm water in small dish and leave for 2-3 minutes. Prepare coffee and set aside.
4. In another bowl, combine milk, oil, and vanilla then add chia seeds. Add wet ingredients to dry and mix together on medium speed until well combined. Reduce speed and carefully add coffee mix to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Pour into pan and bake for 40-45 minutes, until a toothpick or cake tester inserted in the center comes out clean. Or if making cupcakes 25-30 minutes. Times may vary depending on your oven. 

6. For icing, heat chocolate in a double boiler (aka a clean, dry pot over another pot of simmering water) until melted. Add sugar, then add cream. If it gets clumpy add milk until desired consistency. I don’t really use measurements, just whatever tastes good 🙂

7. Share with loved ones.

Alicia Fox