Winner '11: Eibhlin Thornton


Vegan Chocolate Mini Muffins

  • Vegan butter for greasing
  • 170g self-raising flour
  • 2 tbsp cocoa powder
  • 170g caster sugar
  • 230ml unsweetened soya milk
  • 5 tbsp sunflower oil
  • 1 tsp vanilla essence

Optional
  • 24 raspberries or 60g vegan chocolate chips

  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a mini muffin tin or use mini muffin paper cases.
  2. Sift the flour, cocoa powder and sugar into a large bowl.
  3. Add in the soya milk, oil and vanilla extract, mixing thoroughly.
  4. Stir in the chocolate chips, if using.
  5. Divide the mixture evenly into the mini muffin tin. Put a raspberry into each muffin, if using.
  6. Bake for 10-15 minutes.
  7. Remove from the oven and leave to cool in tin for five minutes, then transfer to a wire rack to cool completely.

Eibhlin Thornton

"It means that my son, who is allergic to eggs, nuts and dairy, can have a treat now and again! The recipe can also be used to make a large cake which is great for birthdays when sandwiched together with vegan butter-cream icing."


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