Vegan Chocolate Lava Cakes Recipes

VEGAN CHOCOLATE LAVA CAKE

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.

VEGAN CHOCOLATE LAVA CAKES

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.