Vegan Chocolate Chip Muffins that are easy to make, require little time and few ingredients, and are ridiculously tasty are hard to come by… but you are in luck today!
This chocolate sponge is extremely versatile, as the base can also be used for a chocolate chip loaf cake, for a birthday treat, or simple eggless chocolate chip muffins with buttercream; once you try it, believe me, you will use this base over and over again as it is the most chocolatey cake you will ever try.
The mix can be quickly prepared with a fork in a mixing bowl and the chocolate chips added on top of each cupcake before putting the tray in the oven.
Vegan food – to non-vegans – may sound scary, tasteless, or overly complicated, but it is none of those things; vegan chocolate muffins are the real deal, and Jay and I prepare them quite often to share with neighbors, visitors, or colleagues.
This recipe uses dark chocolate, but what are its health benefits and where does it come from?
Chocolate comes from the seeds of the tropical Theobroma cacao tree and its use dates as far back as the Olmec civilization, which occupied a part of modern-day Mexico during 2,500 – 400 BCE.
Europeans started bringing this delicacy back to Europe and its demand surged very quickly, making it one of the most consumed sweets in the whole world.
When talking about the health benefits of chocolate the world antioxidants is used very often, as they are one of the most popular benefits it offers. The darker the chocolate the higher the level of antioxidants and the lower the fats and sugars, although each brand and company will prepare it differently, so it is important to always read the label.
Other health benefits studies claim chocolate may have are the reduction of bad cholesterol, the reduction of memory decline and maintenance of cognitive functions, reduction of risk of heart diseases and strokes; studies are ongoing and there are multiple factors that count towards health and wellbeing, such as age, weight and activity levels, however, chocolate is not the devil is has been depicted as for the longest time.
What about milk chocolate?
The main difference between milk chocolate and dark chocolate is the presence of milk in the first one, which therefore offers some calcium, however, the levels of iron in dark chocolate are much higher.
No matter the health benefits, like for any food moderation is recommended, as chocolate can have high levels of sugars, fats, sodium, which may not only cause weight gain but also high blood pressure, diabetes, and weight gain amongst others.
When looking for vegan chocolate powder and chocolate chips it is essential to read the label; many companies will produce milk-free products in factories that produce other types of chocolate, meaning they may not be able to guarantee the product is 100% vegan. To be absolutely sure one can look for the Certified Vegan Logo on the label of the product, which is a trademark distributed and recognized globally, which ensures the product one is about to purchase do not contain any animal products or byproducts; this logo also guarantees there has been no testing on animals.
You will love this recipe because it is quick, easy, and tasty!
The fact that there are no eggs nor butter means that chocolate is the centerpiece of this recipe and – if you have not tried a vegan cake before – this is the right time to try, as it will be a sure winner!
These cupcakes bake very quickly and I find it much easier to stick to a portion when preparing muffins or cupcakes, rather than a whole big cake.
Turn the oven on, this is a winner!
~~ Looking for more vegan inspiration? Cook: Vegan
- 150 g All-Purpose Flour 5.5 oz
- 150 g Caster Sugar 5.5 oz
- 30 g Dark Cocoa Powder 1 oz
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
- 4 tbsp Sunflower Oil or Vegetable Oil
- 1 tbsp Maple Syrup
- 1 tsp Cider Vinegar
- 180 ml Water 3/4 Cup
- 30 g Dark Chocolate Chips
- Preheat the oven to 180 degrees Celsius, Gas 4 or 350 Fahrenheit.
- In a large bowl, sieve together the flour, cocoa powder, bicarbonate of soda then mix well together with the sugar and salt, until completely uniform. My preferred method to do so is by using a fork.
- Always while mixing with the fork add the wet ingredients a bit at a time, ensuring no knots are formed.
- Divide the mixture into 10 muffin tins and sprinkle each with an equal amount of chocolate chips.
- Put the muffins to bake on the middle tray in the oven for 17 minutes, or until ready.
- If desired, once the muffins have cooled down, they can be decorated with a little icing sugar.
Instead of Maple Syrup, you can use vanilla extract, orange juice, coffee, or if you are not planning to share with people who can’t, shouldn’t, or don’t want to consume alcohol, some whiskey, or rum. Should you not have any, instead of cider vinegar you can use distilled white vinegar. The total cooking time will depend on the oven, as it may take anything between 15 and 20 minutes (in most cases); keep an eye on the muffins while they bake and use a toothpick to ensure they are thoroughly baked.