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Fudgy gluten-free and vegan chocolate muffins that taste amazing! Easy to make and fun to decorate a delicious treat.

These vegan chocolate muffins are a really fudgy treat. They are gorgeously chocolatey and you’d never know they are vegan and gluten-free. We’ve had lots of fun trying different ways of topping them. There may seem to be quite a few ingredients in the vegan chocolate muffin mix but don’t be put off! Once you have flaxseeds and apple cider vinegar you’ll find you use them time and time again, as they are great egg replacements.

Once you have baked your delicious vegan chocolate muffins you may decide to enjoy the muffins as they are or try out our chocolate icing – it is made by whisking the leftover liquid from a drained tin of chickpeas together with icing sugar.  If you’ve not heard of this unusual combination before the waste liquid from the chickpeas is known as aquafaba and when whisked it gives the same results as whisked egg whites and no the icing does not taste like chickpeas!

Recipes to make with chickpeas  – our chocolate hummus spread or spicy chickpea soup with the chickpeas.

chocolate muffins iced

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chocolate muffin hearts

Vegan Chocolate Muffins

  • Prep Time: 15
  • Cook Time: 23
  • Total Time: 38 minutes
  • Yield: 8 1x


  • 75ml  extra virgin olive oil /neutral oil
  • 2 tablespoons ground flaxseeds
  • 6 tablespoons water
  • 200g dark chocolate, melted
  • 150ml plant-milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 75g plain gluten-free flour
  • 50g ground almonds
  • 125g soft brown sugar/coconut sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 1 pinch fine salt



  • 30ml aquafaba, whisked until firm peaks
  • 140g icing sugar
  • 20g cocoa powder
  • 1/4 to 1 teaspoon plant-based milk
  • you will need to triple this recipe to create enough icing for a thick layer/ piped icing on the muffins


Chocolate heart decoration

  • 60g dark choc, melted


  1. Heat the oven to 170°C fan.
  2. Line the muffin tray with 8 muffin cases.
  3. Pour the plant-based milk into a small bowl and add the apple cider vinegar, stir well and set to one side.
  4. In another small bowl add the milled flaxseed and water, stir together and set to one side.
  5. To melt the chocolate, break it into small pieces and add them to a glass bowl. Either melt on a low heat in the microwave or over a bain-marie on the hob.
  6. In a mixing bowl add the ground almonds, flour, cocoa powder, baking powder and sugar and stir together. Make a small well in the centre of the dry ingredients and pour in the extra virgin olive oil, water and flaxseed mix and then the plant-based milk and apple cider vinegar mix. Stir together. Pour over the melted chocolate and stir until thoroughly combined.
  7. Spoon the chocolate muffin mix evenly between the muffin cases.
  8. Place in the middle shelf of the oven and bake for 20 to 23 minutes. The muffins are cooked if you can insert a toothpick and it comes out clean.
  9. Once cooked remove from the oven and place the muffin tray onto a wire cooling rack to cool for 10 minutes. Then remove the muffins from the tray and place them on the cooling rack to cool completely.
  10. Once the vegan chocolate muffins are cool decide if you would like to decorate them…

Decoration options –

  1. To make the chocolate heart shape melt 60g of dark chocolate. Layout a small sheet of baking paper. Spoon the melted chocolate into a piping bag, with a narrow hole in the end. Then carefully write/draw onto the baking paper. When you have finished, take the baking paper and place it flat on a shelf in the fridge until the chocolate shapes have set – this only takes about 15 minutes.



  1. To make the icing remove the aquafaba from the fridge and pour into a mixing bowl or a food mixer with the whisk attachment on it. Whisk until the aquafaba turns into firm peaks. Carefully tip in the icing sugar & cocoa powder and whisk until thoroughly combined.
  2. Icing thickness options –
  3. To make drizzle icing thin the mixture by adding up to 1 tablespoon of plant-based milk and whisk until combined and then cut a small circle out of the top of the muffin and spoon in the mix, then push the chocolate shape into the icing.
  4. To make spreadable icing add 1 teaspoon of plant-based milk and whisk through.


If making the icing chill the aquafaba in the fridge for at least 2 hours.

Store the chocolate muffins in an airtight container for up to 3 days.



cake eating

If you’ve enjoyed our vegan chocolate muffins you will also love –


Dark Chocolate Brownies

Dark choc brownies.


Chocolate Banana Loaf

vegan and gluten free Chocolate banana loaf