This is perfectly fudgy and moist and fluffy and chocolatey and yummy and deceptively sinful! I just cannot get over it!
Yes, this is a healthy food blog. And so, YES THIS IS HEALTHY! This is actually VEGAN too! Though my version is not because I didn’t use vegan chocolate. But this is dairy free, refined sugar free, whole grain and just absolutely delicious.
If you want more chocolate to flow out when you cut it, just add more chocolate! HAHAH! But honestly, the WHOLE CAKE tastes like molten chocolate already! HEAVEN.
You know what’s the best part? I think this is nutritious and filling enough for a meal. Even for breakfast 🙄
I had it for breakfast 😛
MOLTEN CHOCOLATE LAVA CAKE (VEGAN) (serves 2 or 1 chocolate lover)
1/2 large banana, overripe works best
4 tbsp vanilla soy milk or other non dairy milk
2 tbsp light muscovado or other unrefined natural sugars
1 tbsp coconut oil
1/2 tsp espresso powder (trust me, add this!)
1/4 tsp baking powder
2 tbsp unsweetened cocoa powder
4 tbsp whole wheat pastry flour, or spelt
30g (vegan) chocolate, melted
2 squares of (vegan) chocolate, or more
First, preheat your oven to 190°C.
Grease your ramekin and coat lightly with unrefined sugar.
Mash your banana, add milk, sugar, oil and whisk until combined.
Add in the rest of the dry ingredients and mix until no lumps remain.
Melt your chocolate in the microwave at 10 seconds interval and gently fold in your melted chocolate into the batter.
Transfer your batter to your prepared ramekin and push 2 squares of chocolate down to the middle.
Bake for 18 minutes and let it stand in the oven with the doors opened for 3 to 5 minutes before removing from the oven.
The cake should pull away from the sides and the top is fudgy and dry.
Use something flat and thin to run through the sides of the cake and carefully tilt it upside down onto your serving plate.
Gently invert your cake so the bottom of the cake rests on the plate. BE VERY CAREFUL. It feels very very… fragile.
The next step is to… EAT! ENJOY!