Vegan Chocolate Lava Cakes
Easy, one-bowl vegan chocolate lava cakes with beets, cocoa powder, and coconut oil. Super foods packed into a super luscious dessert for two.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1/4 scant cup beet purée ((or sub unsweetened apple sauce))
- 1/4 cup unsweetened almond milk
- 1/2 tsp vinegar or lemon juice
- 2 ½ Tbsp organic cane sugar ((or sub granulated sugar))
- 1 Tbsp melted coconut oil or vegan butter ((like Earth Balance))
- 1/4 tsp vanilla extract
- 2 Tbsp unsweetened cocoa powder
- 1/4 heaping cup unbleached all-purpose flour
- 1/4 tsp baking powder
- 1 pinch sea salt
- 2 Tbsp dairy-free semisweet chocolate chips ((melted))
- 2 squares quality vegan dark chocolate + coconut whipped cream
Steps
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See this recipe for instructions on roasting a beet. Otherwise, you could sub another fruit purée, such as butternut squash or applesauce (adjusting added sugar depending on fruit's sweetness).
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Butter two standard size muffin tins (use fewer or more tins if adjusting batch size) with dairy-free butter and coat with cocoa powder - shake out excess. Preheat oven to 375 degrees F (190 C).
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Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
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Add the sugar, oil, vanilla, and beet purée and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
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Lastly, add the melted semisweet chocolate and mix once more.
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Divide the batter evenly between the two muffin tins - it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It's OK if it's a little fudgy but you definitely don't want underdone cake.
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Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness - optional) and serve with coconut whipped cream. Dig in.
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Other garnishes might include a dusting of cocoa powder, powdered sugar, fresh berries, fresh mint, or edible flowers.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| scant cup beet purée | 0.25 | - | - |
| unsweetened almond milk | 0.25 cup | - | - |
| vinegar or lemon juice | 0.5 tsp | - | - |
| organic cane sugar | 2.5 tbsp | - | - |
| melted coconut oil or vegan butter | 1 tbsp | - | - |
| vanilla extract | 0.25 tsp | - | - |
| unsweetened cocoa powder | 2 tbsp | Rp 8.000/100g | Rp 2.400 |
| heaping cup unbleached all-purpose flour | 0.25 | - | - |
| baking powder | 0.25 tsp | Rp 8.000/100g | Rp 100 |
| pinch sea salt | 1 | - | - |
| dairy-free semisweet chocolate chips | 2 tbsp | Rp 5.000/100ml | Rp 1.500 |
| squares quality vegan dark chocolate + coconut whipped cream | 2 | - | - |
*Estimated market prices, may vary by region
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