To make it even better re-heat on the microwave for 30 seconds and serve it with slices of strawberries.
2 cups of flour
1 cup of unsweetened cocoa powder
1 tbsp baking powder
1 cup of light brown sugar
½ tsp salt
1 ¾ cups of almond milk
½ cup vegetable oil
1 tsp vanilla extract
1 cup vegan chocolate chips
55g vegan margarine
30g unsweetened cocoa powder
4 tbsp almond milk
1 tsp vanilla essence
1 – In a large bowl stir together the flour, cocoa powder, baking powder, salt and sugar
2 – Add the almond milk, oil, vanilla and the chocolate chips
3 – Spoon the mixture evenly into a greased muffin tins and bake it for 20-25 minutes at 200c or until a fork comes out clean
1 – Combine all the ingredients in a saucepan and bring them to the boil slowly, stirring constantly.
2 – Boil for one minute.
3 – Remove from the heat and beat until cold
4 – Let the muffins cool completely and dunk them upside down on the icing