Every baker knows how difficult it is to make a perfect molten lava cake. I have attempted to make this dessert many times and have only successfully executed the recipe three times! My success however, was due to following this recipe...
Unfortunately, this recipe is not vegan (sorry guys!), but he only way I could make this dessert moist and fluffy was to use eggs… I tried making chocolate motel lava cakes using flaxseed meal and water as a replacement for eggs. However, the cakes came out quite dense. Then I decided to try almond butter instead to help hold the cakes together, but they came out even more dense. That’s when I knew I came to a dead end, and I was forced to use eggs.
But for those non-vegans, I am happy to announce that I have made a very delicious, moist, rich, chocolatety lava cake recipe! It’s gluten-free, dairy-free and paleo, so it’s ideal for the many!
However, the one thing I want to point out is the way in which you cook this recipe is VERY important. If the oven is not hot enough or is too hot your lava cakes will not but cooked correctly, leaving them either too runny or not gooey in the centre. Plus, make sure that you do not skip putting them in the fridge for 20-25 minutes as this allows the lava cakes to become gooey in the centre once cooked.
Anyway, I really hope you enjoy this recipe! It’s best served with vegan vanilla ice-cream and strawberries. You can even add a bit of chocolate sauce if you are feeling a little cheeky….
Chocolate Molten Lava Cake
Serves 4
GF DF NF FF P
INGREDIENTS
- 1/4 cup cacao powder
- 3 tbsp arrowroot powder
- 1/3 cup maple syrup
- 1/4 cup coconut oil (melted)
- 2 egg yolks
- 1 egg
- 1 tsp vanilla essence
- 3/4 tsp baking soda
- 2 tsp apple cider vinegar
METHOD
Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs. Add the eggs to the cake mixture and gently fold them together until smooth and sticky. Grease the inside of small soufflé dishes, including the walls and base. Pour the mixture 3/4 into the soufflé dishes. Place them in the fridge for 20-25 minutes.
Preheat the oven to 180 degrees on fan bake. Once the batter has reached a cool temperature, put the soufflé dishes in the oven for 10 minutes. After the lava cakes have cooked, leave it aside for 3 minutes to slightly cool, and then serve immediately.
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