Cruelty-Free Cooking: Easy Vegan Chocolate Muffins

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For this week's recipe, readers are going to learn how to make the simplest chocolate muffins they might ever have encountered - completely egg and dairy free, too!

 For the ingredients, you will need:

  • 2 cups of unbleached cake flour
  • Half a cup of unsweetened cocoa powder (this can be modified if you prefer a less chocolatey taste)
  • 2 teaspoons of baking soda
  • A quarter teaspoon of salt
  • 1 cup of brown sugar, or use a sweetener of your choice
  • Two thirds of a cup of soy milk or non-dairy milk of your choice (water can also be used)
  • Two thirds of a cup of melted coconut oil or canola oil
  • 1 teaspoon of vanilla essence
  • 2 teaspoons of apple cider vinegar (this is an essential component to the recipe, because it will bind the ingredients together in a similar way to an egg)
  • Optional ingredients: two thirds of a cup of dairy-free choclate chips or chunked chocolate, or 3-4 mashed ripe bananas.


  1. Preheat your oven to 180 degrees celcius and grease a muffin pan.
  2. Combine all the dry ingredients, these being the flour, cocoa powder, sugar or sweetener, salt and baking soda, into a large bowl.
  3. Whisk together the remainder of the ingredients in a seperate bowl - the non-dairy milk, oil, vanilla and apple cider vinegar (ensure that this is added last).
  4. Next, simply add all the wet ingredients to the dry and mix until well combined, working quickly due to the vinegar reaction.
  5. If using, fold in the chocolate chips/chunked chocolate or mashed bananas until completely combined.
  6. Divide the mixture equally between the individual muffin pan inserts, and place in the oven for approximately 20 minutes, or until a toothpick comes out clean.
  7. Once the muffins are baked through, let them cool for half an hour before serving.
  8. Enjoy!


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