Vegan Chocolate Lava Cakes Recipes

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VEGAN CHOCOLATE LAVA CAKES



Vegan Chocolate Lava Cakes image

These decadent chocolate cakes are full of surprises -- from the creamy tahini centers, to the fact that they're vegan!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray, for the ramekins
1 cup all-purpose flour
3/4 cup vegan sugar or coconut sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup chickpea aquafaba (liquid drained from a 15.5-ounce can chickpeas)
1/2 cup vegan chocolate chips
1/4 cup coconut oil
3 tablespoons tahini
Flaky sea salt, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Generously spray four 4-ounce disposable aluminum ramekins with nonstick cooking spray. Place the ramekins on a rimmed baking sheet.
  • Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine.
  • Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.
  • Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a rubber spatula until combined.
  • Fill the ramekins about halfway with the batter. Use your fingertips to create a well in the center. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.
  • Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately.

VEGAN CHOCOLATE LAVA CAKE



Vegan Chocolate Lava Cake image

Chocolate is usually thought of as a guilty pleasure but for the Maya civilisation and their ancestors it was a daily staple; the Mayans murals and ceramics capture the abundance of chocolate available to them. Chocolate is made from the seeds of the cacao tree which flourished in southern Mexico. Recent studies found that cocoa extract, Lavado, could have a positive effect on cognitive decline, other studies indicate chocolate could help lower the risk of developing heart disease. Let's celebrate the history and the benefits of chocolate with this enticing, vegan, recipe on the 13th September - National Chocolate Day.

Provided by hello

Categories     Dessert

Time 30m

Yield 5 cakes

Number Of Ingredients 10

94 g gluten-free baking mix
62 1/2 ml maple syrup
25 g unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 teaspoon baking soda
185 ml coconut milk
62 1/2 ml coconut oil
1 teaspoon vanilla extract
22 g dark chocolate chips

Steps:

  • Preheat oven to 160C/325°F Coat muffin tin with non-stick spray.
  • In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda.
  • Whisk in maple syrup, oil and vanilla extract.
  • Gradually add milk until batter is well combined.
  • Pour the batter into muffin tin, filling each hole ¾ up.
  • Drop a chocolate chip in the centre of each mould.
  • Bake for 20-25 minutes.
  • Cool for 5 minutes.
  • Loosen edges by running a knife around each mould.

Nutrition Facts : Calories 251, Fat 21.5, SaturatedFat 18.2, Sodium 244.9, Carbohydrate 18, Fiber 1.9, Sugar 12.5, Protein 1.9

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