Wacky Vegan Chocolate Muffins are fast and easy to make, and don’t require any refrigerated ingredients (so it’s a recipe you might want to keep on hand for the cottage or camper).
They are based on the ubiquitous Wacky Chocolate Cake, a depression-era cake that you can find all over the internet.
Like the cake, the muffin relies on a simple chemical reaction between baking soda and vinegar for leavening.
I reduced the sugar, added some whole wheat, and scaled it to make a small batch.
Use coffee to intensify the chocolate flavor, and add some dark or semi-sweet chocolate chips for extra oomph.
Serve these with some fresh fruit for breakfast, or any time as is.
- 1 cup / 250 ml all-purpose flour
- 1 cup / 250 ml whole wheat flour
- ⅓ cup / 80 ml sugar
- ¼ cup / 60 ml cocoa
- 1 teaspoon / 5 ml salt
- 1 teaspoon / 5 ml baking soda
- 1 cup / 250 ml cold coffee
- ¼ cup / 60 ml vegetable oil
- 1 tablespoon / 15 ml vinegar (I use apple cider vinegar)
- 1 teaspoon / 5 ml vanilla extract
- ½ cup / 125 ml dark or semi-sweet chocolate chips (optional)
- Preheat oven to 400 degrees F / 204 degrees C.
- Grease a 12 cup muffin pan, or line the cups with paper liners.
- In mixing bowl, stir together flour, sugar, cocoa, salt and baking soda until thoroughly mixed.
- In separate bowl, mix coffee, oil, vinegar and vanilla. Pour over flour mixture and stir until almost no streaks of flour remain. Add chocolate chips and stir until no streaks of flour remain. Batter will be stiff.
- Spoon into prepared muffin tins. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.