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For the Ganache Center:
- ½ cup vegan dark chocolate chips, 90 g
- ¼ cup plant-based milk, 60 ml
- 1 tablespoon coconut oil, 15 ml
For the Cake Batter:
- ½ cup + 2 tablespoons unsweetened plant milk, I used almond, 150 ml
- 1 teaspoon apple cider vinegar, 5 ml
- 1 cup all-purpose flour, 120 g
- ⅓ cup cocoa powder, 30 g
- 1 teaspoon baking powder, 4 g
- ¼ teaspoon baking soda, 1 g
- ¼ teaspoon salt, 1.5 g
- ½ cup coconut sugar or brown sugar, 100 g
- ⅓ cup melted coconut oil, 80 ml
Prepare the Ganache Center:
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Add vegan dark chocolate chips, ¼ cup plant-based milk, and 1 tablespoon coconut oil into a microwave-safe bowl.
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Set the microwave to 50-70% power to prevent burning. Heat for 30 seconds, then remove and stir well.
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Continue microwaving in 15-second intervals, stirring after each until the chocolate is fully melted and smooth.
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Transfer the ganache to the refrigerator to chill for 30–40 minutes, or until firm enough to scoop.
Prepare the Cake Batter:
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Preheat the oven to 375°F (190°C) and grease 4 small 6-ounce (180 ml) ramekins with coconut oil or cooking spray. Lightly dust them with cocoa powder to prevent sticking.
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In a small bowl, mix plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
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In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
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Add the sugar, melted coconut oil, and prepared milk mixture. Whisk until smooth; a few small lumps are okay, as it’s better to not overmix the batter.
Fill the Ramekins and Bake:
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Add 2–3 tablespoons of batter into each ramekin, spreading it evenly.
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Scoop 1 tablespoon of the chilled ganache and gently place it in the center of each ramekin.
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Cover the ganache with another 2–3 tablespoons of batter, ensuring the ganache is completely sealed inside.
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Place the ramekins on a baking tray and bake for 14–16 minutes, until the edges are set but the centers are slightly soft.
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Let the cakes rest for 1–2 minutes, then carefully run a knife around the edges and invert them onto serving plates.
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Dust with powdered sugar and serve immediately with vegan vanilla ice cream if desired.
- Refrigerator: Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat: Warm the lava cakes in the microwave until the centers are melted.
Calories: 506kcal, Carbohydrates: 59g, Protein: 7g, Fat: 30g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 0.2mg, Sodium: 454mg, Potassium: 286mg, Fiber: 5g, Sugar: 21g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 205mg, Iron: 3mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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