Vegan Chocolate Lava Cake
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Chocolate is usually thought of as a guilty pleasure but for the Maya civilisation and their ancestors it was a daily staple; the Mayans murals and ceramics capture the abundance of chocolate available to them. Chocolate is made from the seeds of the cacao tree which flourished in southern Mexico. Recent studies found that cocoa extract, Lavado, could have a positive effect on cognitive decline, other studies indicate chocolate could help lower the risk of developing heart disease. Let's celebrate the history and the benefits of chocolate with this enticing, vegan, recipe on the 13th September National Chocolate Day.
ingredients
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serves: 5
94 g all purpose baking mix
62.5 ml maple syrup
25 g unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/3 tsp baking soda
185 ml coconut milk
62.5 ml coconut oil
1 tsp vanilla extract
22 g dark chocolate chips
Nutrition Facts
Vegan Chocolate Lava Cake
Servings Per Recipe: 5
Amount per Serving
Calories: 329
- Total Fat: 22.3 g
- Saturated Fat: 18.8 g
- Trans Fat: 0 g
- Cholesterol: 0.3 mg
- Sodium: 212.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.3 g
- Sugars: 14.2 g
- Protein: 4 g
preparation
1. Preheat oven to 160C/325F. Coat muffin tin with non-stick spray.
2. In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda.
3. Whisk in maple syrup, oil and vanilla extract.
4. Gradually add milk until batter is well combined.
5. Pour the batter into muffin tin, filling each hole ¾ up.
6. Drop a chocolate chip in the centre of each mould.
7. Bake for 20-25 minutes.
8. Cool for 5 minutes.
9. Loosen edges by running a knife around each mould.
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