Quadruple Chocolate Vegan Muffin-Cakes for a Dairy-Free Recipe Contest

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Vegan Quadruple Chocolate Cupcakes - for Hight AltitudeAlisa Fleming ~ I created this recipe for a very cool event. As mentioned last week, I'm co-hosting a big recipe contest and giveaway with ZenSoy, makers or organic vegan pudding and organic soymilk (made with whole organic soybeans, no protein isolates!). Details are here, but it is really quite simple … create a delicious (dairy-free) recipe using any variety of ZenSoy Soymilk or Pudding and you will be entered to win a 3-month supply of goodies! Now I know some of you may not have ZenSoy at your local grocer (but would love to win some so you can try it!) … so if not, feel free to improvise!

To enter, you can email me at alisa – at – godairyfree.org with your recipe, or if you opt to post the recipe on your blog, then simply leave a comment on this Alisa Cooks post with a link to the recipe (or you can email me the link). Yes, it is that easy! You have until the end of this month to whip something up. Please note that your recipe submission may be posted to ZenSoy's website with credits to you and your blog (if you have one), too!

Some ideas I have thus far that might inspire you include … Bavarian Cupcakes (with pudding filling!), Pudding Pops, Vanilla Chocolate Chip Cookies, Fudge-Filled Cookies, Cappuccino Mousse Tarts, and oh yeah, the awesome recipe below …

I finally made another attempt at high-altitude vegan cupcakes, and this time it was successful! When I asked if they tasted more like muffins or cupcakes, Tony said cupcakes, but my taste-buds are still torn. They are more indulgent than a muffin, but not quite as airy as a cupcake. Either way, they fit the dessert bill.

The frosting was actually an afterthought. I made, and we enjoyed, about half of the batch sans frosting, but I'm a sucker for a nice thick frosting, so I will certainly make it again. Sorry, I wanted to give you a photo of the frosting, but all turned out fuzzy – the one below was the clearest one.

And did you know that pudding makes a fantastic egg replacer? No joke!

 

Quadruple Chocolate Vegan Muffin-Cakes (High Altitude Tested) with optional Chocolate Pudding Frosting

This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and High Altitude-Friendly. You can also turn this into a single layer cake, or pour into an 8 x 8 pan and bake for a snack cake.

I got overzealous, thinking that this recipe batch should make just 6 cupcakes, so I ended up with 8 muffin-topped goodies. For a proper dainty muffin, I think you could easily get out 10 to 12.

For the Cupcakes:

  • 1 Cup All-Purpose / Plain or Cake Flour
  • 1/4 Cup Cocoa Powder (I ever-so-slightly pack the cocoa powder as I level it)
  • Baking Powder – Use 1 teaspoon for over 6000 ft (tested), 1-1/2 teaspoons for 3000 to 6000 ft, and 2 teaspoons at sea level
  • 1/4 Teaspoon Salt
  • 1/2 Cup Sugar
  • 1/2 Cup Oil (I used melted coconut oil, but make sure your other ingredients are at room temperature or slightly warmer if using coconut oil or palm oil)
  • 1/2 Cup Chocolate Milk Alternative (I used ZenSoy Chocolate Soymilk)
  • 1 Container ZenSoy Chocolate Pudding (a rounded 1/3 cup of prepared pudding or 6 Tablespoons)
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Semi-Sweet Chocolate Chips (or more if you want!)

For the Frosting:

  • 1 Container ZenSoy Chocolate Pudding (a rounded 1/3 cup of prepared pudding or 6 Tablespoons)
  • 1/3 Cup Semi-Sweet Chocolate Chips
  • 1/2 Tablespoon Coconut Oil

Preheat your oven to 375º and line 8 (muffins) to 12 (10 to 12 for cupcakes) muffin tins with cupcake liners.

In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a separate mixing bowl, combine the sugar, oil, milk alternative, pudding, and vanilla. Fold the dry ingredients into the wet. It's okay if there are a some little lumps remaining. Fold in the chocolate chips and pour the batter evenly into the cupcake liners.

Bake for 15 to 20 minutes, or until set and a toothpick inserted comes out clean. I baked the muffins for closer to 20 minutes, but some smaller cupcakes took about 17 to 18 minutes. Remove to a wired rack to let them cool before frosting (or eat as is).

For the Frosting: While your cake is baking, pull the pudding from the fridge to warm up to room temperature. Melt the chocolate chips and coconut oil (I do this in 30 second intervals in the microwave (about 2) stirring vigorously after each warm-up). Whisk in the pudding until smooth. Place in the fridge (or freezer if antsy) to let it set up. This should only take 15 or 20 minutes. Whisk and spread atop cooled muffins or cupcakes. 

 Makes 8 chocolaty muffins or 10 to 12 cupcakes

 

Article, recipe, and photos by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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