Gluten-Free Vegan Chocolate Lava Cake

AuthorZoubida FettahCategoryDifficultyIntermediate

This Gluten-Free Vegan Chocolate Lava Cake is seriously unmissable dessert, filled with a magical chocolate sauce and is easy to make. The perfect dessert for a special event.

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

For the filling
 1 tsp coconut oil
 1 tsp maple syrup (or sub any other sweetener)
 1 tsp cocoa powder
For the cake:
 1 tbsp coconut oil (or sub olive or vegetable oil)
 30 ml (⅛ cup) unsweetened almond milk (or any plant-based milk)
 ½ tsp apple cider vinegar (ensure gluten-free if necessary)
 2 tbsp maple syrup (or sub any other sweetener)
 ½ tsp vanilla extract
 Pinch salt
 30 g (¼ cup) ground almonds (almond meal
 30 g (¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
 1 tsp baking powder (ensure gluten-free if necessary)
 ¼ tsp bicarbonate of soda (baking soda)
 1 tsp cocoa powder

For the filling:
1

Mix together all the ingredients in a small bowl, ensuring everything has been mixed together properly

2

Place in the fridge for around 20 minutes until hardened

For the cake:
3

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

4

Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.

5

Mix well, adding a tiny splash more milk if it’s looking too dry
Lightly grease a small pudding tin (I used one measuring 8cm/3 ¼ inch on top, 5.5cm/2 ¼ inch on the bottom with a height of 5.5cm/2 ¼ inch)

6

Place about ¼ teaspoon cocoa powder in the tin and move it around so that all the inside of the tin is coated in the cocoa powder - this will make it easier to remove afterwards

7

Place half of the cake batter in the tin and make a small well in the centre.
Remove the filling from the fridge and use your hands to roll it into a slightly flattened ball.
Place the ball into the well in the centre of the batter in the tin, making sure that the ball isn’t touching the sides of the tin.

8

Cover with the remaining cake batter, ensuring that the sides of the ball are well covered with cake batter, as well as the top.

9

Bake in the oven for around 20 minutes until risen - it's difficult to check whether it's done using an inserted skewer, but 20 minutes of baking works for a tin of this size - you can use a tin of a different size, but you will have to adjust the cooking time accordingly depending on the size and shape of your pudding tin.

10

To make the cake more stable once turned upside down on a plate, carefully slice off the slightly curved top surface of the cake.

11

Put a place upside down over the top of the pudding tin then quickly flip it over and remove the tin so that the cake is turned upside down on the plate
Best enjoyed immediately.

Ingredients

For the filling
 1 tsp coconut oil
 1 tsp maple syrup (or sub any other sweetener)
 1 tsp cocoa powder
For the cake:
 1 tbsp coconut oil (or sub olive or vegetable oil)
 30 ml (⅛ cup) unsweetened almond milk (or any plant-based milk)
 ½ tsp apple cider vinegar (ensure gluten-free if necessary)
 2 tbsp maple syrup (or sub any other sweetener)
 ½ tsp vanilla extract
 Pinch salt
 30 g (¼ cup) ground almonds (almond meal
 30 g (¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
 1 tsp baking powder (ensure gluten-free if necessary)
 ¼ tsp bicarbonate of soda (baking soda)
 1 tsp cocoa powder

Directions

For the filling:
1

Mix together all the ingredients in a small bowl, ensuring everything has been mixed together properly

2

Place in the fridge for around 20 minutes until hardened

For the cake:
3

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

4

Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.

5

Mix well, adding a tiny splash more milk if it’s looking too dry
Lightly grease a small pudding tin (I used one measuring 8cm/3 ¼ inch on top, 5.5cm/2 ¼ inch on the bottom with a height of 5.5cm/2 ¼ inch)

6

Place about ¼ teaspoon cocoa powder in the tin and move it around so that all the inside of the tin is coated in the cocoa powder - this will make it easier to remove afterwards

7

Place half of the cake batter in the tin and make a small well in the centre.
Remove the filling from the fridge and use your hands to roll it into a slightly flattened ball.
Place the ball into the well in the centre of the batter in the tin, making sure that the ball isn’t touching the sides of the tin.

8

Cover with the remaining cake batter, ensuring that the sides of the ball are well covered with cake batter, as well as the top.

9

Bake in the oven for around 20 minutes until risen - it's difficult to check whether it's done using an inserted skewer, but 20 minutes of baking works for a tin of this size - you can use a tin of a different size, but you will have to adjust the cooking time accordingly depending on the size and shape of your pudding tin.

10

To make the cake more stable once turned upside down on a plate, carefully slice off the slightly curved top surface of the cake.

11

Put a place upside down over the top of the pudding tin then quickly flip it over and remove the tin so that the cake is turned upside down on the plate
Best enjoyed immediately.

Gluten-Free Vegan Chocolate Lava Cake
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