Soft spongy muffins of intense cocoa taste, not too sweet, but flavoured with orange.
I somehow feel like veganizing my dessert recipes more and more lately, so this time I decided to play around with my brownie cake with orange jam from the blog and got these soft and delicious mini cakes.
The recipe is really easy and fast to make, so it can definitely be your last minute go-to cake when unexpected guest knock on your door.
- 2 flax eggs*
- 100 ml oat or soy milk
- 100 g refined/odourless coconut oil, melt over low heat
- 2 tbsp orange jam **
- 80 g coconut sugar
- 20 g unsweetened cocoa/cacao powder
- 150 g spelt flour
- pinch of salt
- 1 tsp baking powder
- dark chocolate chips
*To make 1 flax egg, grind 1 tbsp flax seeds, combine with 3 tbsp of water, stir and leave to set for about 5-10 minutes.
**I prefer the orange jam to be slightly bitter with orange peel pieces inside, but use what you like. You can also combine another fruity jam, or combine a sweet orange jam with orange zest.
Make your flax eggs and set aside.
Melt the coconut oil and leave for a short while to cool a bit.
Whisk the sugar with milk.
Pour in the oil and whisk a bit harder to combine all the ingredients well.
Stir in the flax eggs and then the jam.
Add the cocoa powder and sifted flour with the baking powder and salt, stir shortly using another spatula (the whisk will be hard to use at this point), just enough to incorporated the flour with the other ingredients.
Transfer the mixture into baking muffin tins lined with paper cups, sprinkle some chocolate bites on top and bake on 180 Cdegrees, for about 20 minutes.
Once baked, leave the muffins shortly into their tins, before transfering them onto a cooling rack.