A vegan but not whole food plant based recipe. Very yummy, freezable and a great lunch box addition.
Wet ingredients 1:
1 cup plant milk (e.g., soy, cashew, almond milk)
1 teaspoon apple cider vinegar
3/4 cup brown sugar
Wet ingredients 2:
1/3 cup coconut oil
1 tablespoon vanilla essence
1/2 tablespoon almond essence
1 cup self raising wholewheat flour
1/3 cup cocoa powder
1/4 tablespoon salt
- Whisk wet ingredients 1 together. Leave for 5 minutes.
- Add all wet ingredients to dry ingredients and mix. Do not overmix.
- Fill cup cake tins then bake in oven 180C/350F for 18 to 20 minutes.