Thursday, November 26, 2020


The inspiration for this recipe was a beautiful plate with magical, romantic roses. I bought it in a Norwegian second-hand. On such a plate, chocolate-espresso muffins look majestic. Raspberries emphasise the beautiful colour of the drawing.


  • 90 g of vegan margarine (about 6 tablespoons), melted
  • 2 tablespoons of espresso
  • 1 tablespoon of maple syrup
  • 225 ml of water
  • 4 tablespoons of plant milk (almond in my case)

  • 375 ml of wheat flour (250 g)
  • 5 tablespoons of powdered sugar
  • 2 tablespoons of cocoa
  • 1 teaspoon of baking soda

  • solid part of canned coconut milk
  • 1 teaspoon of powdered sugar
  • raspberries


  1. Preheat the oven to 180 degrees C.
  2. Put the dry ingredients in a bowl and mix with a whisk.
  3. Pour the wet ingredients into another bowl and mix.
  4. Pour wet until dry and mix with a spoon.
  5. Pour the dough into muffin liners (up to 2/3 of the height) and bake for about 20-25 minutes.
  6. In the meantime,  whisk a solid portion of canned coconut milk (it must be in the fridge at least the day before).
  7. Add powdered sugar and whisk for a while.
  8. Put the whipped cream in the fridge.
  9. When the muffins are cool,  serve them with cream and raspberries.


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