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Vegan chocolate lava cakes recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulgent dairy-free lava cakes made with spelt flour and sweet potato for a healthier twist.
Ingredients:
  • 80g (1/2 cup) wholemeal spelt flour
  • 25.00 gm cocoa powder
  • 4.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 30g (1/4 cup) almond meal
  • 150g cooked sweet potato, mashed, cooled
  • 60g (1 ⁄3 cup) coconut sugar
  • 36.80 gm macadamia oil
  • 125ml (1/2 cup) unsweetened almond milk
  • 75g vegan dark chocolate, cut into 12 pieces
  • Vegan vanilla ice-cream or coconut yoghurt, to serve (optional)
Instructions:
  • Preheat the oven to 190C/170C fan forced. Lightly grease six 125ml (1/2 cup) ramekins with oil spray and line the bases with baking paper.
  • In a bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Stir in the almond meal until well combined.
  • In a large bowl, use electric beaters to whip together sweet potato, sugar, oil, and vanilla until the mixture is thick and smooth. Gradually add the flour mixture and milk in alternating batches, starting and finishing with the flour mixture, until just combined.
  • Spoon the mixture into the ramekins and insert 2 pieces of chocolate into the center of each. Gently press the chocolate about one-third of the way into the mixture. Bake for 10 minutes until the cakes are just set, making sure not to overcook. Let them cool for 1-2 minutes before serving.
  • Carefully transfer the cakes onto serving plates. Enjoy them topped with coconut yogurt or vegan ice cream, if desired.

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