Step 2:
In a small mug or bowl, mix together 250ml of unsweetened soy milk and 2 teaspoons of apple cider vinegar. Set it aside for 5 minutes to thicken. This will act as your ‘buttermilk’.
Step 3:
Melt the margarine then stir in the coffee until well combined. Leave it to cool for a few minutes.
Step 4:
In a large bowl, mix together 250g of self-raising flour, 1/2 teaspoon of baking soda, 3 tablespoons of cocoa powder and 180g of caster sugar.
Add the buttermilk and the melted margarine. Mix well until you have a smooth batter, making sure to get any dry bits from the bottom of the bowl.
Step 5:
Divide the batter between the 12 mini loaves, leaving a small gap at the top to allow for rising. I find it’s less messy if you use a piping bag to do this.
Step 6:
Bake for around 15-18 minutes, until a toothpick through the centre comes out clean.
Let them cool for around 10 minutes then carefully transfer them to a wire rack to cool completely.
Ingredients
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