Gluten-Free, Dairy-Free, Grain-Free Molten Lava Cakes, Rich Chocolate Piece of Heaven!
This recipe was submitted to BeBetsy by SunnyB of And Love It Too.
- 1 cup Vegan Chocolate Chips
- 1 cup Coconut Oil
- 4 Large Eggs
- 1/4 cup Coconut Flour
- 1/4 cup Palm Sugar
Preheat oven to 350f. Grease 4-6oz ramekins, set aside. In microwave safe large mixing bowl, melt together chocolate chips and coconut oil, 30 seconds at a time mixing between each interval until smooth syrup has formed. Set aside. In large mixing bowl, whisk eggs together then add coconut flour and palm sugar, combining thoroughly. Add in chocolate mix and combine until smooth.
Fill each ramekin ¾ way until all the batter has been evenly divided. Place filled ramekins on cookie sheet and bake at 350 for 15-20 minutes or until cakes form with soft middles.
Allow cakes to cool slightly (5-10 min) before moving to plate.
This time is important for two reasons: 1. the cake will firm up slightly making the transition from ramekin to plate easier, 2. you are less likely to burn your tongue. Enough said.
Place plate upside down immediately on top of ramekin then flip ramekin and plate so that the two never separate in the process.
Cake will slip easily from the ramekin; too much transfer area will cause the tender, chocolate lava center to escape. Nobody wants that.
Remove ramekin and top with dairy free whipped cream, raspberries, strawberries or whatever other kind of berry you have on hand…
That, or eat as-is.
I thought about doing these in muffin tins. While the size would be correct, as mentioned above, moving these tender beauties could cause the middle to rupture and the filling to escape. The first time I made this though, I did a double batch and made it in a large casserole dish. The cake cooked for about 25-30 minutes. This turned out well, although the side servings had significantly less gooey yumminess than the middle servings…even so, going this route would be great for large potlucks where you would instantaneously become everyone’s best friend.
This post and recipe was submitted to BeBetsy by SunnyB of And Love It Too.