Vegan Chocolate Lava Cakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 29
- Saturated Fat
- 19
- Carbohydrates
- 82
- Dietary Fiber
- 5
- Sugar
- 45
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 351
- Total: 45 min
- Active: 20 min
Ingredients
Nonstick cooking spray, for the ramekins
1 cup all-purpose flour
3/4 cup vegan sugar or coconut sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup chickpea aquafaba (liquid drained from a 15.5-ounce can chickpeas)
1/2 cup vegan chocolate chips
1/4 cup coconut oil
3 tablespoons tahini
Flaky sea salt, for garnish
Directions
Special equipment:
four 4-ounce disposable aluminum ramekins- Preheat the oven to 350 degrees F. Generously spray four 4-ounce disposable aluminum ramekins with nonstick cooking spray. Place the ramekins on a rimmed baking sheet.
- Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine.
- Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a rubber spatula until combined.
- Fill the ramekins about halfway with the batter. Use your fingertips to create a well in the center. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.
- Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately.