It has been a few weeks now since I shared a cake recipe with you guys, I have just been super busy- admittedly not spending much time in the kitchen! But, as it’s Mother’s Day I wanted to bake some wholesome goodness for everyone to enjoy.
My Mum’s favourite recipe of mine is my coconut & vanilla vegan cake so I thought I would try these flavours in some whole wheat muffins. I used two different flours in this recipe- whole wheat flour and buckwheat flour. These are healthy flours, as I never used any refined or processed ingredients in any of my recipes. I enjoy my food so much more knowing that I have used honest ingredients. I will rarely eat anything that I haven’t made completely from scratch, as I know that everything I use it fresh, healthy and organic!
Ingredients (makes 6)
- 1 cup of self-raising wholewheat flour
- 1 cup of buckwheat flour
- 1/2 cup of dark brown sugar
- 1 teaspoon of baking powder
- 3/4 cup of almond milk
- 1/2 cup of coconut milk
- 1 tablespoon of apple cider vinegar
- 1 tablespoon plus 1 teaspoon of vanilla essence
- 1/4 cup agave
- 1/2 cup of desiccated coconut
- 6 large strawberries to decorate with
Method
- Preheat the oven to 180 degrees celsius and line a cupcake tin with 6 muffin cases.
- In a bowl, mix the flours, dark brown sugar and baking powder.
- In a separate bowl, combine the almond milk, coconut milk, apple cider vinegar and vanilla essence.
- Gradually add the wet mixture to the dry mix bowl, making sure all the ingredients are combining nicely together. Once you start to achieve a smooth mix (some lumps are okay) you can stir in the agave. Then gently fold in the desiccated coconut.
- Share the mix evenly between the 6 prepared muffin cases.
- Then you can cut the fresh strawberries to top the muffins. I topped these muffins with fresh strawberries as I just love adding fruit to my bakes! Place in the oven and bake for 22 minutes and allow to cool for 5-10 minutes before removing from the hot tin (still leaving them in their cases).
- You can enjoy these vegan muffins hot or cold. Remove the raspberry muffins from their muffin-cases when you’re ready to eat them!
These dreamy muffins went down a treat for Mother’s Day! Keep these vegan bakes in a cake tin to keep them fresh- they will last up to 5 days!
Enjoy!
SHK x
