Vegan muffin-brownie-cake
250g flour (you can use ANY flour – wholemeal, spelt, plain )
75g ground almonds
250g brown sugar
1 heaped tblsp coca powder
1 tsp baking powder (2 if you want lighter muffin like cake)
250g apple compot
275ml soya milk (vanilla soya milk is really nice in this recipe)
125ml sunflower oil
1 tsp vanilla extract
1 sachet vanilla sugar if you can get it (can be omitted)
150g organic fair-trade high percentage dark chocolate (melted)
Heat oven to 180 degrees c
Mix together the dry ingredients
Add soya milk, oil, vanilla extract and compot
Stir in melted chocolate
Pour into individual muffin moulds (silicone are best) (or if you prefer you can use a large mould to make a cake, which you can serve in slices – see picture)
Cook for 20 mins, until an inserted skewer comes out clean
Allow to cool completely before removing from molds
Grate some dark chocolate on the top, dust with icing sugar and serve with cashew nut cream
Vegetarian and Vegan France 
Miam, miam. This sounds yummy! Merci pour partager. Thanks for sharing…my french is mal.
Thanks Aimee. I have added a picture now, so you can see it looks yummy too. 😉
What does apple compot translate to in U.S. Is it applesauce?
Hi Kathleen, yes in the US you would call it applesauce. 🙂
spelt is not gluten free! I hope you have not been serving this to people as gluten free with spelt — this is why people with celiac are afraid to eat out — a mistake like this in the kitchen would ruin my vacation…
You are right of course, all gluten free references removed!
By the way we always ask all our guests exactly what they can and can’t eat as everyone is different