GLUTEN FREE VEGAN COCOA MUFFINS
Autumn-Fall/Winter

Gluten free vegan cocoa muffins

Gluten free vegan cocoa muffins are a light and healthy delight. Made with gluten-free unrefined flours and with water instead of plant based milks, they have another special ingredient used to replace eggs: silken tofu.

I usually use bananas or the traditional egg replacer powder to replace eggs. But experimenting is the basis of my philosophy of life and, consequently, also of my kitchen.

I had already tried some cakes made with tofu and I was thrilled, so I had promised myself to try. As always happens with vegan cakes, when I use a new ingredient, I start with small portions and muffins are perfect. Furthermore, cocoa is another excellent thickener. The result is really special and, of course, also highly nutritious.

GLUTEN FREE VEGAN COCOA MUFFINS

Gluten free vegan chocolate muffins: Ingredients

Makes 8 muffins

150 ml (5 fl oz)  warm water

80 g (3 oz) coconut sugar

1 tbsp dates syrup

150 ml (5 fl oz) organic high oleic sunflower oil

80 g (3 oz) organic silken tofu puree

150 g (5 oz) cornstarch/cormeal flour, sifted

150 g (5 oz) brown rice flour, sifted

1 tsp organic baking powder

2/3 tbsp organic cocoa powder

80 g (3 oz) vegan white chocolate chip cookies (or white vegan chocolate, chopped)

Gluten free vegan chocolate muffins: Method

  1. In a bowl, mix the water with the sugar, date syrup and oil. Add the tofu purée (after cooking the tofu in boiling water for ten minutes) and mix.
  2. In another bowl, mix the flours with the baking powder and cocoa.
  3. Add dry ingredients to liquids.
  4. Pour the dough into muffin cups.
  5. Bake, in preheated oven, at 180° (350°/Gas 4) for 15 minutes.   
GLUTEN FREE VEGAN COCOA MUFFINS

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Vegan and marble cake

Vegan hazelnuts cookies

Vegan chocolate salami

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