Mini KaffeeCakes

Coffee is love – thats a life’s fact. And if you want a nice option to your breakfast or even that little snack to enjoy that hours pos lunch, you will love this little cake. Its a vegan super easy option to egg-and-milk-cupcakes and the best: with one recipe, you can make 15 mini cakes – to share with everybody you love. The chocolate above is optional; you can replace by nuts, if you are fit.

Authoreugeniazanchet

Mini KaffeeCake

Yields9 ServingsDifficultyBeginner
Prep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS:

 2 vegan eggs (each egg = 1tsp flexseed hydrated with 07 tbs. water)
 1 ½ cups white all purpose flour
 1 cup sugar
 1 cup coffee
 ½ cup veggie oil
 ½ cup cocoa powder
 1 tbsp lemon juice
 1 tsp vanilla extract
 ½ tsp salt
 ½ tsp baking powder

DIRECTIONS:

1

Preheat oven to 375f or 190c; line the muffin cups with butter paper.

2

In a big bowl, add all the ingredients (first the dry ones) but baking powder, mixing until a creamy consistency.

3

Add the baking powder and divide the dough among the pans. Bake for ~20 minutes. Let it cold before serving it!

Ingredients

 2 vegan eggs (each egg = 1tsp flexseed hydrated with 07 tbs. water)
 1 ½ cups white all purpose flour
 1 cup sugar
 1 cup coffee
 ½ cup veggie oil
 ½ cup cocoa powder
 1 tbsp lemon juice
 1 tsp vanilla extract
 ½ tsp salt
 ½ tsp baking powder

Directions

1

Preheat oven to 375f or 190c; line the muffin cups with butter paper.

2

In a big bowl, add all the ingredients (first the dry ones) but baking powder, mixing until a creamy consistency.

3

Add the baking powder and divide the dough among the pans. Bake for ~20 minutes. Let it cold before serving it!

Mini KaffeeCakes
13

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