Vegan Chocolate Lava Cakes

Vegan Chocolate Lava Cakes is a dairy free recipe with 2 servings. One serving contains 223 calories, 4g of protein, and 7g of fat. For 38 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. 2753 people were impressed by this recipe. This recipe from Minimalist Baker requires unsweetened cocoa powder, vanillan extract, earth balance, and semisweet chocolate chips. From preparation to the plate, this recipe takes about 27 minutes. Overall, this recipe earns a rather bad spoonacular score of 36%. Vegan Salted Caramel Lava Cakes, Lava Chocolate Cakes, and Chocolate Lava Cakes are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 17 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce (adjusting added sugar depending on fruit's sweetness).Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder - shake out excess. Preheat oven to 375 degrees F.Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.Lastly, add the melted semisweet chocolate and mix once more.Divide the batter evenly between the two muffin tins - it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It's OK if it's a little fudgy but you definitely don't want underdone cake.Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness - optional) and serve with coconut whipped cream. Dig in.Other garnishes might include a dusting of cocoa powder, powdered sugar, fresh berries, fresh mint or edible flowers.

 

Step by step:

1. See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce (adjusting added sugar depending on fruit's sweetness).Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder - shake out excess. Preheat oven to 375 degrees F.

2. Add the almond milk and vinegar to a small mixing bowl and mix.

3. Let set for a few minutes to activate.

4. Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt.

5. Mix until no large lumps remain.Lastly, add the melted semisweet chocolate and mix once more.Divide the batter evenly between the two muffin tins - it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon.

6. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It's OK if it's a little fudgy but you definitely don't want underdone cake.

7. Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness - optional) and serve with coconut whipped cream. Dig in.Other garnishes might include a dusting of cocoa powder, powdered sugar, fresh berries, fresh mint or edible flowers.

Nutrition Information:

covered percent of daily need