Vegan Chocolate Cherry Muffins

Are you a lover of chocolate and cherry? Then this vegan muffin is the perfect one. It is made with cocoa powder and cherries. This recipe uses cherry compote. 

Cherries are everywhere and this is the time to whip up delicious cherry recipes and enjoy the summer break. I love simple cherry compote and every year after cherry-picking I make it without fail. When we picked this year, I bought a couple of bags of dried cherries (they were so delicious that I couldn’t resist and bagged a couple of them. Food is irresistible, right!) in the cherry orchard. It was made on the farm and was tasting divine. And I planned to use them in bread, cookies, salads, and muffins if something remained after we were snacking on it.

This may be equivalent to a black forest muffin. Black forest cakes have cherry liqueur in them and cherry juice or preserves can be used as a substitute. This is a muffin inspired by one of all-time favorite black forest cakes but without the liqueur so it is kid-friendly. I have used my homemade cherry compote and added water to it to get the flavor in this muffin. Again, this is an eggless muffin and uses aquafaba. Flaxseed egg can also be used, just make it with a quarter cup of any plant-based milk to keep it vegan. I have used almond milk as cherry-almond-chocolate all pair well. Soy milk or any nut milk can be used.

I am sharing this for this month's #MuffinMonday. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I am also linking this to Create Bake Grow Gather.

Ingredients 

Makes 12

All-purpose flour - 1.5 cups

Cocoa powder - 4 tbsp

Baking powder- 1 tsp

Baking soda - 1/2 tsp

Salt - 1/8 tsp

Cherry compote - 3 tbsp

Water - 1/4 cup

Oil - 1/4 cup

Almond milk - 1/2 cup

Dried cherries 1/4 to 1/2 cup, chopped

Brown sugar - 2/3 cup, packed

Vanilla - 1 tsp

Aquafaba - 3 tbsp

Method

Preheat the oven to 350 degrees F. Add the dry ingredients, combine and set aside.

In a small bowl add a quarter cup of water to cherry compote and mix.  In another bowl, add the oil, brown sugar, and Aquafaba. Whisk well. Add the cherry compote in water, almond milk, and vanilla. Beat well.

Add the dry ingredients and quickly combine to get a smooth mixture.

 Fold in the dried cherries.

Line a muffin pan and fill each one to 3/4 of its capacity. Bake for 17 minutes.

Remove from the pan, cool.

Serve.

Please visit the links below for the recipes we shared today. Thanks, Stacy!

• Banana Rhubarb Muffins from A Day in the Life on the Farm
• Cheerios Banana Muffins from Food Lust People Love
• S'mores Muffins from Jolene's Recipe Journal
• Sourdough Strawberry Muffins from Zesty South Indian Kitchen
• Vegan Chocolate Cherry Muffins from Magical Ingredients