• Makes 12
  • 35 minutes
  • Difficulty Easy
  • 9 Ingredients


Ingredients (makes 12 Muffins)

  • 1 1/2 cups Plain Flour
  • 1 cup Caster Sugar
  • 1/4 cup Cocoa
  • 1 tsp Bi Carb of Soda
  • 1/2 tsp Salt
  • 1/3 cup Vegetable Oil
  • 1 tsp Vanilla
  • 1 tsp Apple Cider Vinegar
  • 1 cup Water


  1. Pre-heat oven to 175 degrees. Sift together flour, sugar, cocoa, salt and bi carb of soda. Add the oil, vanilla, vinegar and water. Mix together until just smooth - do not over mix!
  2. Pour into either a pre-greased muffin tray or a cake tin and bake on 175 degrees. Muffins - approximately 25 minutes. Cake Tin - approximately 45 minutes.
  3. Cool before decorating.

Notes... This cake actually tastes better as it gets older!
  • This actully looks really good for vegan.


  • Thankyou, thankyou, thankyou,,it is so nice to get recipes that are vegan, no eggs, milk etc. I get sick of having to change recipes in vegetarian books that have eggs, butter,etc. This sounds really nice, I will be baking it very soon.


  • Wonderful! Love that these are vegan :)


  • Looks delicious and very tempting yummy


  • Yum yum yum!! I want to make it now!!!!


  • these look picture perfect yummy!


  • Those look deliciously decadent. Proof that vegan food can be divine.


  • this is a win win recipe idea. delicious and animal friendly. fantastic


  • These do look great. I also want to know what you’re using for the cream?


  • Well that sounds easy enough :). Is the cream cashew?

    • Sorry it’s cream but, I do have a cashew ‘frosting’ recipe using coconut milk, dates, and cashews…maybe I should post that?


  • Boy that little one with the cream in the middle looks sooo tempting at present, late night snack te he. I am practically licking the screen. lol. Thank you so much for this lovely recipe.


  • These sound & look amazing. Definitely trying these!


  • Saving this recipe for when my vegan friend visits!


  • these look so tasty :)


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