Vegan Chocolate Lava Cakes

• Produce

  • 1/4 scant cup Beet puree

• Refrigerated

  • 1/4 cup Almond milk, unsweetened

• Baking & Spices

  • 1/4 cup All-purpose flour, unbleached
  • 1/4 tsp Baking powder
  • 2 1/2 tbsp Cane sugar, organic
  • 2 tbsp Chocolate chips, semisweet
  • 2 tbsp Cocoa powder, unsweetened
  • 1 pinch Sea salt
  • 1/4 tsp Vanilla extract

• Other

  • 1 Tbsp melted coconut oil or Earth Balance

Found on minimalistbaker.com

Description

Ingredients

• scant 1/4 cup beet puree (or sub unsweetened apple sauce)
• 1/4 cup unsweetened almond milk + 1/2 tsp vinegar
 or lemon juice
• 2.5 Tbsp organic cane sugar (or sub granulated sugar)
• 1 Tbsp melted coconut oil or Earth Balance
• 1/4 tsp vanilla extract
• 1/4 tsp baking powder
• pinch sea salt
• 2 Tbsp unsweetened cocoa powder
• 1/4 cup + 1/2 Tbsp unbleached all-purpose flour
• 2 Tbsp semisweet chocolate chips, melted
• For topping/middle: 2 squares quality vegan dark chocolate + coconut whipped cream

Directions

• 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 fruits 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. Its OK if its a little fudgy but you definitely dont 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.

Nutrition