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


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, these Quadruple Chocolate Vegan Muffin-Cakes 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. While I enjoyed this as cupcakes, you could also enjoy as a rich snack cake – simply use an 8×8 pan to bake.

The secret ingredient to these perfect muffin-cakes… Chocolate pudding! Who knew it would work so wonderfully as an egg replacer?!

Special Diet Notes: Quadruple Chocolate Vegan Muffin-Cakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Quadruple Chocolate Vegan Muffin-Cakes for a Dairy-Free Recipe Contest
Serves: 8-12
  • 1 cup all-purpose / plain or cake flour
  • ¼ 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
  • ¼ teaspoon salt
  • ½ cup sugar
  • ½ 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)
  • ½ cup chocolate milk alternative
  • 1 container ZenSoy Chocolate Pudding (a rounded ⅓ cup of prepared pudding or 6 tablespoons)
  • 1 teaspoon vanilla extract
  • ⅓ cup semi-sweet chocolate chips (or more if you want!)
For the Frosting:
  • 1 container ZenSoy Chocolate Pudding (a rounded ⅓ cup of prepared pudding or 6 tablespoons)
  • ⅓ cup semi-sweet chocolate chips
  • ½ tablespoon coconut oil
  1. Preheat your oven to 375º and line 8 (muffins) to 12 (10 to 12 for cupcakes) muffin tins with cupcake liners.
  2. 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.
  3. 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:
  1. 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.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: