Dark Chocolate Apple Cider Muffins (Vegan, One-Bowl Recipe)



It’s cider season where I live. The half gallon sitting in my fridge prompted me to think of apple cider vinegar, which made me think of a chocolate vinegar cake I used to make all the time in high school. I pulled the long-neglected recipe card from my pre-internet recipe book and immediately decided not to follow it—well, not exactly.

I used the same amount of liquid as the old cake recipe, but instead of water and vinegar, decided to use that apple cider in my fridge for a truly seasonal recipe. And I cut the sweetener by 75 percent so I’d have a muffin and not a cupcake.

For the flour, you can use all white whole wheat or a mixture of white whole wheat and up to 3/4 cup of millet, oat, or other mild-tasting flour. (I used white whole wheat and millet.)

Bonus: Since this recipe has no butter to cream or eggs to beat, you dirty only one mixing bowl!


  • measuring cups and spoons
  • 1 large mixing bowl
  • muffin tin with 12 2 ½-inch cups
  • stir spoon
  • cooling rack


  • 2 ½ cups flour
  • ½ cup cocoa powder, unsweetened
  • ½ cup sugar or xylitol (¼ cup if you prefer less sweet)
  • 2 tsp baking soda
  • 1 tsp. salt
  • ⅓ cup vegetable oil (I used almond)
  • 2 tsp vanilla
  • 2 cups sweet apple cider


  • Sift together dry ingredients.
  • Stir in juice, vanilla and oil until well mixed. Batter will be slightly lumpy.
  • Pour into muffin cups.
  • Bake at 350ºF for 20 to 25 minutes.


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