Ingredients :
- 240 grams gluten-free / plain flour
- 100 grams caster sugar
- 6 tbsp cocoa powder
- 3 tsp baking powder
- 1/4 tsp xanthan gum
- 70 grams gold foil-wrapped Stork margarine block
- 360 ml coconut milk
- 1 tsp vanilla extract
- 100 grams chocolate chips ( Enjoy Life or Moo Free brand)
- 55 grams vegan mini marshmallows
Method :
- Preheat the oven to gas 5 / 190C / 375°F and put 12 paper liners in a muffin tin
- Mix the flour, sugar, cocoa, baking powder and xanthan gum (if using) together
- Melt the butter and add it to the milk and vanilla before stirring into the dry mixture to form a batter
- Stir in the chocolate chips and marshmallows
- Divide evenly between the paper cases and bake for 25 minutes until well risen
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely
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