Vegan Chocolate Lava Cake
Ingredients: unsweetened cocoa powder, unsalted plant-based butter, pure maple syrup, refined coconut oil, unsweetened cocoa powder · 30 min cook time · 380kcal · ₩10,650
Ingredients
2tsp unsweetened cocoa powder, amount needed unsalted plant-based butter, 1Tbsp pure maple syrup, 1Tbsp refined coconut oil, 1Tbsp unsweetened cocoa powder, 1.5oz semisweet chocolate, 2Tbsp unsalted plant-based butter, 0.25cup aquafaba, 0.5tsp apple cider vinegar, amount needed vanilla extract, amount needed kosher salt, amount needed organic cane sugar, amount needed baking powder, amount needed baking soda, amount needed silk chili powder, amount needed flour, amount needed plant milk
Instructions
1. Butter the ramekins and coat the inside with cocoa powder, knocking out any excess.
2. Prepare the vegan ganache filling by mixing pure maple syrup, refined coconut oil, and cocoa powder until it resembles thick brownie batter. Freeze to set.
3. Melt the chopped semisweet chocolate and plant butter together in a double boiler over medium-low heat until smooth and runny.
4. In a mixing bowl, whip aquafaba, apple cider vinegar, vanilla extract, kosher salt, and organic cane sugar until foamy and thick.
5. Fold in baking powder, baking soda, chili powder, flour, and plant milk to the wet mixture, then gently fold in the melted chocolate mixture.
6. Divide half the batter into the prepared ramekins, place a ball of the chilled ganache in the center, and cover with the remaining batter.
7. Bake in a preheated oven at 400 degrees for 11 to 14 minutes until edges are browned and crispy with a soft center.
8. Let cool for a minute or two, run a knife around the edges, invert onto a plate, and dust with powdered sugar.
Source: Watch the original video