Since I spent most of yesterday celebrating the Korean New Year, and not so much celebrating Valentines Day, I decided I wanted to make something chocolate to make up for my lack of romance…:)
I’ve made this classic vegan chocolate cake recipe many times, it always turns out moist and delicious. I kept them simple this time and made tiny mini muffins, so that if I ate a few I wouldn’t feel too guilty! I used Hershey’s Special Dark cocoa powder, which could be why they turned out almost black! They also work great with any kind of mix-ins, or of course frosting, but I was too lazy.
Vegan Chocolate Muffins
- 1/2 cup all-purpose flour + 1/2 cup whole wheat flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- pinch of sea salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
Preheat oven to 350 and spray mini-muffin pan with non-stick spray. Sift together all the dry ingredients in a large bowl. In a separate bowl, combine milk and vinegar and let it curdle for a few minutes, then add in the rest of the wet ingredients. Add dry ingredients to wet and mix until blended. Pour batter into a mini-muffin pan and bake for about 10 minutes (make sure to watch, since they are so small they cook fast!) Makes about 24 mini-muffins. I entered the stats into a calorie analyzer and they are about 70 calories per muffin!