Vegan Gluten Free Chocolate Lava Cake
Using raw chocolate is definitely not the same with regular chocolate. It took me a few tries to perfect this recipe but I am so glad I made it. This cake uses banana instead of eggs and also use oats instead of wheat flour. This actually gives it complexity to the texture of the cake and the result turns out perfect every time. Use small bowls as this cake is decadant, a little bite goes a long way! I hope you enjoy this video.
1 cup or 100g whole oats
7 tablespoons or 50g of finely ground almonds
4 1/2 tablespoons or 60g of brown sugar
3 tablespoons cocoa powder
1 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoons of salt
2/3 cup or 160ml coconut milk or oat or soy milk
1 ripe banana
1 tablespoon apple cider
1 teaspoons of vanilla extract
For the Truffles:
70g or 2 bars Raw Halo 76% dark or Salted Caramel
2 tablespoons coconut oil
Pre-Heat oven at 360F 180C
To make truffle center
In a measuring cup, break chocolate into pieces and add coconut oil.
Microwave for about 1 minute and stir to combine.
Pour into ice cube tray or silicon truffle mold and place in freezer for 30 mins.
To make the batter
In a blender or coffee grounder, ground oats into flour form.
Add ground almonds, brown sugar, cocoa powder and ground until combined.
Add baking soda, baking powder and salt into mixture and place in a mixing bowl.
In the same blender, blend bananas into purée, then add apple cider, vanilla and coconut milk and blend just to combine.
Pour liquid into dry ingredients and mix well.
Grease your small bowls with butter or baking spray and dust with cocoa powder.
Scoop batter into the bowl to about 3/4 full.
Remove truffles from the freezer and submerge truffles into the batter.
(Refrigerate until 15 minutes before dessert time)
Bake for 15 mins until cake is set but still loose in the center.
To remove cake from the bowl, gently loosen the sides of the cake
Turn it upside down onto a plate.
Serve immediately with ice cream or mixed berries.