Molten Lava Cake for One
Molten Lava Cake for One serves: 1 serving
Prep Time: 5 minutes | Cook Time: 2 minutes | Rest Time: 2 minutesTotal Time: 9 minutes
Not all chocolate chips are vegan. Be sure to check ingredient lists and use a dairy-free brand for this recipe.
Aquafaba is the liquid that chickpeas are in when cooked or canned.
Aquafaba is the liquid that chickpeas are in when cooked or canned.
Monk fruit sweetener is a very low-calorie sweetener from supersweet monk fruit (lo han guo), a melon, and does not affect blood sugar levels. It can be acquired online or at health food stores. Sugar can be used instead (see notes), but the nutritional profile of the dish will change.
Dutch-process cocoa powder is natural cocoa powder that has been alkalized to remove its acidity and make it neutral. For many, this deepens the flavor of the cocoa powder because sugar (or other ingredients) don’t have to overcome the slightly acidic taste of the cocoa before enhancing its flavor.
Ingredients:
- 1/4 tsp coconut oil
- 1/4 cup (30 g) vegan dark chocolate chips, divided
- 1 Tbsp aquafaba
- 1 Tbsp smooth almond butter
- 1/8 tsp pure monk fruit sweetener
- 1 1/2 Tbsp almond flour
- 1 Tbsp unsweetened Dutch-process cocoa powder
- 1 tsp ground flaxseeds
- 1/4 tsp baking soda
- 1/8 tsp salt
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Lightly grease a 6 oz (28 ml) ramekin or 8 oz (240 ml) microwave-safe mug with 1/4 tsp coconut oil and set aside.
- In a small microwave-safe bowl, combine half of the chocolate chips with aquafaba. Heat for 30-60 seconds, stirring vigorously until completely melted. Add almond butter and monk fruit sweetener, mix well.
- In a separate bowl, whisk together almond flour, cocoa powder, flaxseeds, baking soda and salt. Gently fold the dry ingredients into the bowl of wet ingredients, mixing until the batter is smooth.
- Transfer half of the mixture into your prepared ramekin or mug. Press the remainder of the chocolate chips into the center and cover with the rest of the batter.
- Microwave on high for 1 1/2-2 minutes, until set around the edges. Do not overcook! You want the center to stay gooey, and browning won't occur in the microwave.
- Let cool for 2 minutes before turning out onto a plate or eating straight out of the ramekin or mug.
Notes:
Make it nut-free: Replace almond flour with oat flour and almond butter with sunflower seed butter.
Make it soy-free: Check labels to ensure your chocolate chips do not contain soy lecithin.
To make this recipe in a conventional oven: In a saucepan, melt the chocolate chips and coconut oil very gently over low heat on the stove. Bake at 425°F (220°C) degrees for 12-14 minutes.
Other Recipe Notes:
Microwave wattage may vary. This recipe was tested at 700 watts—add approximately 30 seconds for every 200 watt decrease, and reduce by 30 seconds for every 200 watt increase.
Sugar can be used instead of monk fruit sweetener. Because monk fruit is so sweet, you’ll need 1 Tbsp of more traditional sugars to replace the small amount of fruit sweetener.
If you cannot find Dutch-process cocoa powder, you may use an equal amount of unsweetened cocoa powder.
Nutritition Information Per Serving:
425 calories, 30 g total fat, 10.3 g saturated fat, 4.6 g polyunsaturated fat, 12.9 g monounsaturated fat, 0 mg cholesterol, 665 mg sodium, 533 mg potassium, 35.2 g total carbohydrates, 8.5 g fiber, 21.6 g sugar, 9.2 g protein, 12% calcium, 29% iron
