This recipe is as chocolaty and rich as it can get. It’s soft and light and is one of those recipes you just can’t get enough. The walnut praline is optional but it adds a bit of zing to the recipe.
- 2 cups of plain flour
- 3/4 cup of unsweetened cocoa powder
- 1 tbsp baking powder
- 1 cup light brown sugar
- 1/2 tsp salt
- 1 3/4 cups almond milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
- 100 ml water
- 100g white sugar
- 100g walnuts
- In a large bowl stir together the flour, cocoa powder, baking powder, salt and light brown sugar.
- Add the almond milk, oil, vanilla and the chocolate chips.
- Line 2 muffin trays with paper muffin cases.
- Fill muffin cases two-thirds full cases and bake it for 16 minutes at 200c or until a fork comes out clean.
- In a sauce pan add the water and white sugar and cook it until it becomes golden brown. While doing this never use a spoon to mix the water and sugar.
- Add the walnuts to the caramel and mix it with a wooden spoon.
- Transfer the mixture to a greased paper, cover with another sheet and roller it with a roller pin.
- Let it cool completely, take it to the food processor and break it into crumbs. You will get a lot more that you will need for the recipe but don’t worry that goes wonderful with fruit or ice cream.
- Soya free
I made these and they were fantastic!!! Thanks for an easy yet delicious recipe! I will definitely be making them again! They were moist and fudgy, and even the non-vegans gobbled them up! 😀
Hi Kim, thanks for your comment and I’m happy to know that you enjoyed the recipe. Also that your non-vegan friends did too. Team vegan win once more! 😉
Tested various recipes on my work colleagues, searching for the best vegan muffin – these won hands down!
Hi Corinna, thanks for your comment. I’m glad to know that both you and your colleagues liked the recipe, those are my favourites muffins too!! 🙂
self raising or plain flour??
Hi Marsha, thanks for your comment. In this recipe I use plain flour. 🙂
Is the walnut praline just a dusting for once they’ve cooked or do you sprinkle it on before you put it in the oven?
Hi Kate, thanks for your comment. I dust as soon as they muffins come out of the oven, this way they will still stick to the cake but also give a texture. Let me know if you make them. 🙂
My friend made these for my birthday and they were amazing. The praline adds a lovely crunch to the fudgy deep taste of the chocolate.
How many does this make?
Hi that depends on the size of your muffin tray but a regular size one gives around 12 muffins. Many thanks. 🙂
How many does this make?
Hi Charlotte, that depends on the size of your muffin tray but a regular size one gives around 12 muffins. Many thanks. 🙂
How many calories are in this?
Hi thank you for your comment. Unfortunately I don’t know the calories in each muffin. Sorry
Do you bake the same temperature and bake time if you are using cupcake cases?
The temperature will be the same but the baking time might be a bit less. Also when using a cupcake case you need to fill 2/3 of the cupcake cases with the batter. Let me know if you have any questions. Cheers Vanessa