1 box NOMU MiniMakes Chocolate Cake Batter Mix
1/2 cup vegan coconut yoghurt
3 tbsp dairy-free milk (we used soy)
1/4 cup vegetable oil
100g raspberries, roughly torn in half
100g vegan dark chocolate drops
Preheat the oven to 180°C and line a standard muffin tin with 8 paper liners.
Whisk together the vegan yoghurt, soy milk and oil until combined. Gently fold in the cake mix until a batter starts to form. Add most of the raspberries and chocolate, reserving some to decorate the tops of the muffins, and mix until evenly distributed in the batter.
Divide the batter evenly between the paper liners and press the reserved raspberries and chocolate on top of each muffin.
Bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool for at least 10 minutes before enjoying.
Tip: You can also roughly chop a slab of vegan dark chocolate to use in this recipe instead of chocolate drops.
1 box NOMU MiniMakes Chocolate Cake Batter Mix
1/2 cup vegan coconut yoghurt
3 tbsp dairy-free milk (we used soy)
1/4 cup vegetable oil
100g raspberries, roughly torn in half
100g vegan dark chocolate drops
Preheat the oven to 180°C and line a standard muffin tin with 8 paper liners.
Whisk together the vegan yoghurt, soy milk and oil until combined. Gently fold in the cake mix until a batter starts to form. Add most of the raspberries and chocolate, reserving some to decorate the tops of the muffins, and mix until evenly distributed in the batter.
Divide the batter evenly between the paper liners and press the reserved raspberries and chocolate on top of each muffin.
Bake for 25-30 minutes or until cooked when tested with a skewer. Allow to cool for at least 10 minutes before enjoying.
Tip: You can also roughly chop a slab of vegan dark chocolate to use in this recipe instead of chocolate drops.
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