• 220gplain flour
• 42gcocoa powder
• 200gsoft brown sugar
• 1tspbaking soda
• 0.5 tsp salt
• 2tspinstant coffee powder
• 1tbsplemon juice
• 240mlplant-based milk (I used almond)
• 2tspvanilla extract
• 80mlmelted coconut oil
• 60gapple sauce
• 1tbspapple cider vinegar
• 175gvegan choc chips and chunks

Instructions

1. 1

   Preheat over to 180 degrees C and add 12 muffin cases to a muffin tray

2. 2

   Sift flour and cocoa powder into a mixing bowl and add sugar, baking soda, salt and coffee powder

3. 3

   Add lemon juice followed by milk to a jug and allow to curdle then add to the mixing bowl

4. 4

   add vanilla, coco oil, apple sauce and vinegar to the mixing bowl and stir to form a thick batter

5. 5

   fold in choc chips and chunks

6. 6

   Bake for 25 mins and check batter is cooked with a toothpick or similar. If necessary you can cook for a further 2-3 mins then allow to cool before eating!