Friday, 17 May 2013

egg and dairy free chocolate muffins

Yum, I am surprised at how tasty and light these are so had to share this- recipe found here

I have been dairy free for a fortnight to see if it improves my asthma symptoms... no huge changes yet but I'll stick with it for a bit longer- especially now I can have treats like these : )

This is the most divine recipe for a dairy free and egg free chocolate cake! It makes an impressively large, deliciously moist cake and best of all, it only takes 5 minutes to prepare. For chocolate lovers, this is a must have recipe - even if you don't have allergies! 

Prep time:   5 minutes
Cook time:   55 minutes
Servings:   1 cake

3 cups flour
1 Tbsp baking powder
6 Tbsp cocoa
2 cups sugar
1 tsp baking soda
1 tsp vanilla
2 Tbsp vinegar
½ cup cooking oil
2 cups water 


1. Sift dry ingredients through twice.
2. Add liquids and mix well.
3. Bake at 170°C in a 20-22 cm round greased tin for 55 minutes or until skewer comes out clean.

36 mini muffins (bake for 10-15 minutes)
18 standard muffins (bake for 20 minutes) 

We usually make the mini muffins and freeze when cakes are cool. They can be taken straight from the freezer to the lunchbox. They are excellent to take to children's parties decorated with your favourite icing and suitable sprinkles i.e. hundreds and thousands, rainbow sprinkles, passionfruit, coconut threads, dinosaur lollies etc.

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