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Wacky Vegan Chocolate Muffins

February 26, 2017 By Mary Leave a Comment

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Wacky Vegan Chocolate Muffins

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.

5 from 2 votes
Wacky Vegan Chocolate Muffins
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Wacky Vegan Chocolate Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
This recipe relies on baking soda and vinegar for leavening. I prefer using apple cider vinegar in baking and cooking, but you can use white vinegar if that is what you have on hand.
Servings: 12 large muffins
Author: Mary Gillespie
Ingredients
  • 1 cup / 250 ml all-purpose flour
  • 1 cup / 250 ml whole wheat flour
  • 1/3 cup / 80 ml sugar
  • 1/4 cup / 60 ml cocoa
  • 1 teaspoon / 5 ml salt
  • 1 teaspoon / 5 ml baking soda
  • 1 cup / 250 ml cold coffee
  • 1/4 cup / 60 ml vegetable oil
  • 1 tablespoon / 15 ml vinegar I use apple cider vinegar
  • 1 teaspoon / 5 ml vanilla extract
  • 1/2 cup / 125 ml dark or semi-sweet chocolate chips optional
Instructions
  1. Preheat oven to 400 degrees F / 204 degrees C.
  2. Grease a 12 cup muffin pan, or line the cups with paper liners.
  3. In mixing bowl, stir together flour, sugar, cocoa, salt and baking soda until thoroughly mixed.
  4. 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.
  5. Spoon into prepared muffin tins. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Notes

If you don't have any cold coffee available, use 1-1/2 teaspoons / 7.5 ml instant coffee and 1 cup / 250 ml cold water.

 

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Filed Under: baking, breakfast, dairy free, frugal, muffins, vegan, vegetarian

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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