Vegan Chocolate Muffins with Coconut Frosting
Ingredients
Dry mix
- 1 1/2 cup flour (I used buckwheat flour)
- 1/2 cup cacao powder
- 1/4 cup sugar (I used coconut sugar)
- 1 tsp baking powder
- 1 tsp salt
Wet mix
- 1/2 cup almond milk
- 1/2 cup water + 2 tbsp water
- 3 tbsp coconut oil
- 1 tbsp vanilla essence
- 1 can coconut milk (full fat)
Preparation
Preheat oven to 180°C
Mix all dry ingredients together.
Add the wet ingredients to the dry mixture.
If the batter is too thick, add a little more water or milk gradually.
Pour the batter into prepared muffin tins
Bake for 15 minutes at 180°C.
Frosting
Whisk the coconut milk until it becomes creamy.
Decorate each muffin with the frosting.
Refrigerate for at least 1 hour before serving.