Vegan Muffin

  • 200 grams (0.85 cups) vegetable milk
  • 1 tablespoon (15 milliliters) apple cider vinegar
  • 75 grams (0.33 cups) applesauce
  • 75 grams (5.29 tablespoons) coconut butter (can be replaced with a different vegetable oil)
  • 110 grams (0.92 cups) oat flour (gluten-free)
  • 100 grams (0.77 cups) rice flour
  • 150 grams (0.74 cups) Jerusalem artichoke syrup
  • 40 grams (0.34 cups) cocoa powder
  • 10 grams (2 teaspoons) baking powder
  • 1 pinch salt


  • Muffin Tin or Silicone Molds

    Ensures your muffins bake evenly and come out with a lovely shape. Silicone molds also make it easier to remove the muffins without sticking.

  • Mixing Bowls

    You’ll need one bowl for your dry ingredients and another for your wet ingredients. Stainless steel bowls are sturdy and easy to clean.

  • Whisk

    This will help you blend your ingredients smoothly. A balloon whisk is especially good for incorporating air into your batter.

  • Spatula

    Great for scraping down the sides of your bowls to ensure every bit of your mixture makes it into the muffin molds.

  • Measuring Cups and Spoons

    Precision is key in baking, so accurate measuring tools are a must-have to ensure your muffins turn out perfectly every time.


Step 1

We would like to share a new recipe for a chocolate vegan cake without eggs, lactose, gluten, and sugar.

Step 2

Preheat your oven to 170°C (338°F) using the convection mode.

Step 3

In a large bowl, mix together all the dry ingredients: oat flour, rice flour, cocoa powder, baking powder, and a pinch of salt.Make sure to sift the cocoa powder to avoid any lumps.

Step 4

In a separate bowl, combine all the liquid ingredients: vegetable milk, apple cider vinegar, applesauce, and melted coconut butter (or other vegetable oil).

Step 5

Gradually add the liquid mixture into the dry mixture, stirring gently until fully combined.Be careful not to overmix; the batter should be smooth but not overworked.

Step 6

Spread the batter evenly into metal or silicone muffin molds. You can add some chocolate chips, berries, or raisins to the batter if you like.

Step 7

Bake the muffins at 170°C (338°F) for about 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.Baking times can vary depending on your oven, so keep an eye on them.

Step 8

Let the muffins cool in the molds for a few minutes before transferring to a wire rack to cool completely.You can also find recipes for vegan caramel or chocolate frosting to decorate your muffins if desired.

Step 9

If you like it sweeter, you can replace the Jerusalem artichoke syrup with an equal amount of cane or coconut sugar.


If you’re diving into these scrumptious muffins fresh out of the oven, enjoy them as they are with a cup of your favorite herbal tea or coffee. The rich chocolate flavor pairs wonderfully with a steaming chai latte or a revitalizing green tea. For an extra special treat, slice your muffin in half and spread on a generous helping of almond butter or coconut yogurt. Top with fresh fruits like strawberries, raspberries, or banana slices for added freshness and nutrition. Hosting a brunch or looking to impress guests at a gathering? Arrange the muffins on a beautiful platter, dust them lightly with powdered cocoa, and add a sprinkle of crushed nuts on top. Serve with a side of mixed berries and a dollop of coconut whipped cream for a dessert-like experience that’s both delicious and visually appealing.


Looking to make this recipe gluten-free and vegan? You already are on the right track with oat flour and rice flour, ensuring no gluten sneaks into your muffins. Want to switch things up a bit? Substitute the oat flour with an equal amount of almond flour for a nutty flavor and even more moisture. For a vegan twist, every ingredient in this recipe is already plant-based! The applesauce is your secret weapon, acting as an egg substitute while also adding natural sweetness. If you want a bit of variety, you can replace the applesauce with mashed bananas or pureed pumpkin; both options will give you equally amazing results.


  • Why are my muffins so dense?

    This could be due to overmixing the batter, which can cause too much gluten to form if you’re using flour with gluten. Since this recipe uses gluten-free flours, ensure your mixture is just combined.

  • Can I use regular sugar instead of Jerusalem artichoke syrup?

    Yes, you can replace the syrup with cane or coconut sugar. Just make sure to adjust the liquid content in the recipe to maintain the right consistency.

  • How can I make my muffins fluffier?

    Ensure your baking powder is fresh, as old or expired leavening agents may not work as well. Additionally, avoid overmixing the batter to retain air bubbles.

  • Can I freeze these muffins?

    Absolutely! Once they are completely cooled, wrap each muffin tightly in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to three months.

  • How can I enhance the chocolate flavor?

    Add a teaspoon of instant coffee granules to the dry mix. Coffee wonderfully accentuates the chocolate flavor without overpowering it.

  • What’s the best way to check if they are done?

    Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, your muffins are ready. They should also spring back slightly when touched.

Nutrition facts

Chocolate vegan muffin
Recipe Yield:1 muffin with a diameter of 18 cm (7 inches)
Calories:Calories per muffin: 200-250
Calories (Min - Max):200 - 250
Total Fat:10g
Saturated Fat:7g
Total Carbohydrate:30g
Total Sugars:15g