Imagine muffins or mini cake or mini soft without eggs or dairy products! You are going to say that the result will be dry, suffocating and that it will lack flavor.

Well no! This weekend, I did some tests and I ended up with fluffy muffins with great taste and flawless aesthetics.

In my muffins, there are no eggs, butter or dairy products. There is chocolate, almond milk and sunflower oil. A reliable and stunning combo.

You can replace almond milk with soy or coconut milk, it will work just as well. And if you want this recipe in a large cake, double the proportions of the dough and pour it into a sponge cake pan 23 cm in diameter and voila, especially when you finalize with a gourmet chocolate ganache.

A recipe that can be called Vegan and that will make dairy intolerant and egg intolerant happy.

Preparation:

Preheat the oven to 180 ° C.

In a bowl, beat the flour, baking powder, cocoa, sugar and salt.

Add the almond milk and sunflower oil. Stir thoroughly until you get a smooth texture.

Put paper boxes in a muffin pan.

Pour the cake batter into the boxes and put in the oven for 15 minutes of cooking.

Unmold the boxes from the muffin pan and let them cool on a wire rack.

Prepare the ganache: Heat the soy cream, then off the heat add the pieces of dark chocolate and mix thoroughly. Allow the ganache cool completely in the fridge.

With the ganache, decorate the muffins with the help of a pastry bag or brush the ganache muffins with a mini spatula.