I first made this recipe on a damp Monday morning during lockdown 3 (1 Feb 2021- ITGV). In this Live I have doubled the amount shown below – SO for 12 good sized muffins use the recipe below. Only fill the muffin cups 2/3rd they rise massively.

Nothing to stop you adding some walnuts in or maybe some chocolate chips. My daughter said they were the best cakes I have ever made – just saying! I made a vegan butter cream with coffee and then dipped them in grated chocolate.

Unbelievably light and unbelievably good.

Ingredients

140g plain flour

50g cocoa powder

1/2 tsp baking powder

1 tsp of bicarb of soda

1 pinch of salt

220ml unsweetened soya milk

1 tsp red wine vinegar

160g caster sugar

160g sunflower oil

1.5 tbsp expresso coffee

Method

1. Turn on the oven 160C Fan, check shelf is in the middle
2. Prepare the muffin tray, add all the cases.
3. Sieve all the dry ingredients together.
4. Mix all the wet ingredients together.
5. Make a well in the middle of the dry ingredients, add about 1/4 of the mixture and whisk in.
6. Add another 1/4 mix in, and repeat until all the wet ingredients are mixed in.
7. Use a ladle to portion the mixture, see note above re filling.
8. Bake for 40min-50min.
9. Test for readiness using a skewer, it should come out dry.
10. Remove from the tin and leave to cool on a cooling rack.