Gluten free vegan cocoa muffins are a light and healthy delight. Made with gluten-free unrefined flours and with water instead of plant based milks, they have another special ingredient used to replace eggs: silken tofu.
I usually use bananas or the traditional egg replacer powder to replace eggs. But experimenting is the basis of my philosophy of life and, consequently, also of my kitchen.
I had already tried some cakes made with tofu and I was thrilled, so I had promised myself to try. As always happens with vegan cakes, when I use a new ingredient, I start with small portions and muffins are perfect. Furthermore, cocoa is another excellent thickener. The result is really special and, of course, also highly nutritious.
Gluten free vegan chocolate muffins: Ingredients
Makes 8 muffins
150 ml (5 fl oz) warm water
80 g (3 oz) coconut sugar
1 tbsp dates syrup
80 ml (3 fl oz) extra virgin olive oil
80 g (3 oz) organic silken tofu puree
150 g (5 oz) cornstarch/cormeal flour, sifted
150 g (5 oz) brown rice flour, sifted
1 tsp organic baking powder
2/3 tbsp organic cocoa powder
80 g (3 oz) vegan white chocolate chip cookies (or white vegan chocolate, chopped)
Gluten free vegan chocolate muffins: Method
- In a bowl, mix the water with the sugar, date syrup and olive oil. Add the tofu purée (after cooking the tofu in boiling water for ten minutes) and mix.
- In another bowl, mix the flours with the baking powder and cocoa.
- Add dry ingredients to liquids.
- Pour the dough into muffin cups.
- Bake, in preheated oven, at 180° (350°/Gas 4) for 15 minutes.