Preparation Time 10 Minutes Cooking Time 35 Minutes Makes 12
These started off as an idea for coffee cupcakes, then they morphed into an idea for using a mochaccino flavour instead. They hit the food mark in so many ways
I tried these on my favourite non-vegan, gf human Guinea pigs and they declared them an absolute triumph and the best cake texture to date. They are rich but so they should be and one is usually enough.
I made these using my plain flour mix 2 but have also tried them with Doves Farm plain flour. Both worked really well. If you cannot find any coffee extract for the icing then use a little bit of strong espresso.
I hope you give these a go and would love to hear what you thought of them too.
- 160g plain flour, all purpose flour (gf if needed)
- 1/4 tsp xanthum gum if the flour does not contain it and you are using gluten-free flour
- 170g caster sugar
- 40g cocoa or cacao powder
- 3/4 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200ml soya or almond milk
- 1 1/2 tsp coffee dissolved in 50ml hot water, or 50ml espresso
- 175ml light oil such as sunflower, vegetable or rapeseed
- 1 1/2 tsp apple cider vinegar
- 1 tsp coffee extract
- 350g icing sugar
- 150g dairy free butter
1.Pre heat the oven to 140C and grease or line a muffin tray with 12 paper muffin cases.
2. Sieve together the dry ingredients into a large bowl. Next whisk together the wet ingredients and add to the dry using a balloon or electric whisk. Make sure you fully incorporate all the flour. The resulting mixture should be quite thick and glossy like melted chocolate.
3. Pour into a jug or use a ladle and fill the tray or cases halfway up. It is important you fill them and get them into the oven as quick as possible. This is because as soon as the bicarb reacts with the vinegar the rising process will start.
4. Bake in the pre heated for around 30-40 minutes, test after 30 by inserting a skewer into the muffin. if it comes out clean they are cooked. If there is mixture on the skewer bake for another 10 minutes.
5. Once out of the oven after 10 minutes remove from the tin and cool on a wire rack. Once you are waiting for them to cool whip up the ingredients for the buttercream.