Preheat the oven 160 Fan/180 Celsius/350 Fahrenheit /Gas 4.
Prepare the cupcake baking tray by adding a paper case to each hole or grease with a little vegan margarine.
Sift the flour and cocoa powder into a mixing bowl. Tip in the sugar and mix.
Pop in the vegan margarine to the flour mixture.
Pour the hot water into a measuring jug or small bowl and mix the bicarbonate of soda through the water. It may froth up but this is fine. Pour in the vanilla.
Pour the hot water mix into the dry ingredients and margarine.
Stir everything well to combine. The vegan margarine will melt due to the hot water.
Divide the chocolate batter out between the 12 cupcake cases.
Bake on the middle shelf for 13-20 minutes. My cakes were ready after 15 minutes baked in an electric oven. A fan oven may take a few minutes quicker to bake.
Buns are ready when risen, firm and a skewer popped in comes out clean.
Leave in the baking tray for 5 minutes before removing to cool completely on a wire rack or similar.
Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
Store the chocolate buns within a cake tin or food container for up to 4-5 days. Wrapping in a layer of kitchen foil can help preserve the freshness.
Or freeze for up to 4 months.
Decorate the chocolate buns with a blob of vegan chocolate spread and top with a vegan chocolate bun or chocolate egg. Or an individual little sweet/candy such as a jelly tot or similar.
Or top with your favourite vegan frosting.
For a vegan chocolate ganache topping simply melt the same amount of chocolate and vegan cream gently in a pan, stirring until melted, glossy and a pouring consistency. Top each bun and the ganache will set in a few hours. Try 50g chocolate and 50g vegan cream or to cover an entire cake use 100g chocolate and 100g cream. Alpro single plant cream works well.