Joined in 2023 
82 
63 About this deal
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. Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. If you’d rather make a simpler topping, such as vegan ganache, you absolutely can! You can also make a simple vegan chocolate buttercream, vegan vanilla buttercream, or vegan cream cheese frosting (chocolate cream cheese frosting is also delicious!). 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.
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.
MULTI AWARD WINNING SNACK BARS
Can you make this cake gluten free? You can try replacing the flour with a gluten free all purpose baking blend. Storing and Freezing All purpose flour – This will give you the best results. For gluten free chocolate muffins, use a quality gluten free flour mix instead. 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
These bakery-style vegan chocolate muffins are moist and decadent with a gorgeous domed top and heaps of chocolate chips and chocolate chunks! Easy step by step instructions to make your own homemade vegan buttermilk substitute. Perfect for use in cakes and baking. Don’t overmix. Don’t overmix the batter, mix until it’s just mixed (tiny lumps are fine) and then stop mixing.
10 comments on “Moist & Rich Small Vegan Chocolate Cake (No eggs needed!)”
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. Divide the batter evenly between the muffin partitions. Add more chocolate chips and chunks to the top of the muffins. 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! Make a cup of vegan buttermilk by adding some lemon juice to a measuring jug and then adding soy milk up to the one cup line. Let it curdle. Storing and freezing: Keep it covered at room temperature and enjoy within 2-3 days or stored in the fridge (covered) where it will keep for up to a week. Let it come to room temperature before enjoying. It’s also freezer friendly for up to 3 months.
Great Deal 
New Comment