Dark Chocolate Vegan Molten Lava Cakes

Dark Chocolate Molten Lava Cakes for Two (Vegan)

Prep Time: 35 minutes Cook Time: 25 minutes Total Time: 1 hour

Serves: 2

Ingredients

Molten Lava Filling:

• 1⁄4 cup coconut cream (full-fat, canned)

• 2 tsp maple syrup

• 2 oz dark chocolate (about 1⁄4 cup small pieces/chips)

Cake Batter:

• 1⁄2 cup One Organic Farms All-Purpose Flour

• 1⁄2 cup powdered sugar

• 11⁄2 tbsp organic unsweetened cocoa powder

• 1⁄2 tsp baking powder

• 5 tbsp non-dairy milk

• 1 tsp apple cider vinegar

• 1 tsp instant espresso powder (optional, but recommended as it brings out a richer

chocolate flavour)

• 1⁄2 tsp pure vanilla extract

• 2 tbsp coconut oil, melted

Instructions:

1. In a small saucepan, combine coconut cream, maple syrup, and dark chocolate to make the filling. Heat over medium, stirring constantly until chocolate is fully melted. When melted and combined, remove pan from heat. Pour chocolate filling into a small dish and place in the freezer until frozen while making the cake batter. *Tip: pouring filling into a wider dish will help it freeze faster.

2. Preheat oven to 350°. In a small bowl, stir together non-dairy milk and apple cider vinegar, and set aside for a few minutes to let it turn into a vegan buttermilk.

3. In a medium mixing bowl, combine flour, powdered sugar, cocoa powder, and baking powder.

4. Add vanilla extract, melted coconut oil, and espresso powder to the buttermilk, and stir until espresso powder is dissolved. Pour wet ingredients into dry ingredients, and mix together until combined. Do not over-mix!

 5. Generously oil two 4-inch ramekins, and fill halfway with cake batter. When molten lava filling is frozen, scoop half of it (about 3 tbsp), into a ball and place in the centre of the batter in each ramekin. Finish by dividing the remainder of the cake batter on top of the filling in each ramekin so that it is covered. Each ramekin should be filled about 1 cm from the top before baking.

6. Place in the oven and bake 350° for 25 minutes. Remove from oven and let cool in ramekins for 10 minutes. When ready to serve, place a small plate on top of each ramekin and flip it over, then gently lift the ramekin until the cake comes out. Top with fresh berries, berry compote, powdered sugar, or non-dairy vanilla ice cream and enjoy the molten goodness when you cut into your lava cake.

Notes:

• Instant espresso powder is optional, but recommended! It does not give off an

espresso taste in the end result, but creates a layer of depth and brings out the

cocoa flavour in chocolate recipes.

• If you do not have the right size of ramekins, use a large muffin tin to make

approximately 4 mini versions of this dessert!

• This recipe is best enjoyed immediately, while the molten chocolate is still hot!

However, to simplify things, you can easily make the molten lava filling in advance and keep it in the freezer. The batter should be made the same day, but can easily be made a few hours in advance! That way when you’re ready to enjoy your decadent dessert, all you have to do is put the layers together and bake it!

This recipe was created exclusively for One Organic Farm by Jenna Kirtzinger of With Love and Lattes. Find her on Instagram @withloveandlattes_