Need to satisfy your sweet tooth? Look no further…vegan chocolate lava cake!
This post comes from one of our August Magalog muses, Lexie Smith!
A few weeks ago, a reader requested a recipe for a vegan chocolate lava cake. This epitomizing, omnipresent indulgence is something no one ought to be denied, regardless of dietary restrictions. It is a perfect vehicle to show you how, through breaking some rules or just forgetting them entirely, we can make just about anything, for anyone.
I have a history with this mindset. It was first brought to my attention when I was about twelve years old. My gym teacher said it after some attitude I threw his way, when told to quit hogging the volleyball: “Lexie – I like you, but you have an authority problem.” I had never heard that term before, but I didn’t mind it. It affirmed my pre-pubescent, self-appointed identity of being “above the law” but also “under the radar”. See, I was a good kid, but I got away with things. Diplomatic and tactful, I was able to sneak about in ways that more disruptive kids couldn’t. There is an important nucleus within this “authority problem” that still remains with me today: I’ve always felt a bit like the rules just… don’t apply to me. I realize the egoism inherent in this conviction, but it seems I’m stuck with it. The thing is, it has brought me to some pretty tasty places. So, you know what? I’m going to put avocado in this cake. I’m going to forget about the butter, the white sugar, the eggs. There will be goo cascading like lava from the center. We’re going to redraw the map and rewrite the playing cards, and we’re going to get away with it. Because I love chocolate cake, but I hate playing by the rules.
Vegan Chocolate Lava Cakes
1/2 cup unbleached all-purpose flour
1 tsp baking powder
heaping 3/4 tsp salt
pinch of black pepper
2/3 cup mashed avocado
1/2 cup maple syrup
2 tbsp cacao or cocoa powder
3/4 tsp vanilla extract
1/4 cup coconut oil
1/4 cup almond milk
3.5 oz dark chocolate
5 squares dark chocolate
Preheat oven to 350F and grease 5 ramekins (small mugs or jars work nicely as well).
Mix together dry ingredients and set aside.
In a food processor, blend the avocado, maple syrup, cacao and vanilla until smooth.
In a small saucepan, heat coconut oil, almond milk and chocolate until just melted. Remove from heat and stir together vigorously with a fork or whisk, making sure the oil does not separate.
Set aside 2 tablespoons of the avocado mixture and begin to add the rest to the chocolate, one spoonful at a time. This will help the chocolate and oil come together.
Fold in the dry ingredients.
Put two tablespoons of batter in each ramekin, followed by a dollop of the reserved avocado mixture and a square of chocolate. Divide the remaining batter amongst each.
Place on a sheet tray and bake for 15-18 minutes, or until the tops are just set. Remove and invert cakes onto serving plates. Top with some cocoa nibs and soy creamer, if you’d like.
*This recipe would work nicely with oat flour, for the gluten-freebies out there.
+What is your favorite sweet treat?