1.5oz(40g)dairy-free chocolateof choice (see notes)
I recommend using the metric measurements (grams) for exact results. You can also watch the video in the post for visual instructions.
Preheat the oven to 360 °F (180 °C) and grease/oil one big ramekin (5 1/2 inches diameter) or 4 small ones (you can also use silicone muffin molds or aluminum muffin molds or mugs).
Process all dry ingredients in a food processor or blender.
Add the wet ingredients and blend again until combined.
Pour the mixture into the ramekin and place the chocolate into the center.
Bake in the oven for about 20-22 minutes. If you use small molds, the baking time will be approximately 15-18 minutes.
Let cool for about 10 minutes before removing it from the mold. Dust with cocoa powder and enjoy!
Oats: Use oat flour or process oats (regular or gluten-free) in a blender or electric coffee/spice grinder until you have flour.
Flour substitute: One reader reported that whole wheat flour works great instead of oat flour.
Almonds: You can use ground shredded unsweetened coconut (or ground coconut flakes) instead of ground almonds (almond flour).
Banana: 1/3 cup applesauce might be a good substitute for the banana.
Chocolate: It depends on the type of chocolate whether you will have a lava-like runny center or not. I did melt 30 grams of dairy-free chocolate chips with 1/2 tbsp coconut milk in a double boiler and poured the mixture into a silicone muffin mold. Transfer it to the fridge for about 30 minutes, or until firm. Then use it like regular chocolate.
The recipe serves 4. Nutrition facts are for one serving.
Vegan Lava Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.