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.
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The recipe will be available soon.
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!
1 comment
I am arqiriek, looking like a very good recipe. Although i prefer less sugar, i believe in organic vegan food and that made, over the years, just a bit of sugar is already sweet.
Thx4your blog