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Serves: 2 | Time to prepare: 25 minutes
Molten Lava Cake is my husband’s favorite. It was my goal to make one that is both delicious and friendly to the waist-line, vegan, and gluten-free. It took me two weeks to perfect this recipe, but I wanted to get it just right. It’s now a family favorite.
|1)||Preheat the oven to 350 degrees (I used a toaster oven).|
|2)||Whisk together all of the dry ingredients.|
|3)||Melt the chocolate chips over a double boiler or in the microwave. If melting in the microwave, do it in 30 second intervals and stir in between (this will prevent the chocolate from burning).|
|4)||Once the chocolate is melted, whisk it together with the rest of the wet ingredients. The coffee crystals are included in the wet ingredients so you can make sure they melt into the mixture properly and are completely disbursed.|
|5)||Whisk the wet and dry ingredients together. The batter will be very thick like brownie batter.|
|6)||Lightly oil and flour a small (approx. 4 ¼ inch) spring form pan. When flouring the pan use a mixture of flour and cocoa in order to preserve the gorgeous brown color of the cake. (I used a heart spring form pan by Wilton that I found at Homegoods.)|
|7)||Pour the batter into the pan making sure to only fill the pan 2-3 full. Bake for 10-12 minutes. The top and edges of the cake should be set while the middle will be slightly loose. After the cake has baked for 10-12 minutes remove it from the oven and leave it on the counter to cool for 5 minutes.|
|8)||Serve the cake immediately after it has cooled for 5 minutes. This cake is best served HOT (lightly dusted with powdered sugar) and pairs nicely with Vanilla So Delicious coconut milk ice cream and strawberries.|