Vegan Chocolate Lava Cakes with Coconut Whipped Cream

Ingredients

• Almond milk

  Plain

  4 tbsp or 60g

• Lemon juice

  Raw

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  2 ½ tbsp or 32g

• Coconut oil

  1 tbsp or 14g

• Vanilla extract

  ¾ tsp or 3g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  4 tbsp or 61g

• Cocoa

  Dry powder, unsweetened

  2 tbsp or 11g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Semisweet chocolate

  Candies

  2 oz (approx 60 pcs) or 57g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 ¾ cup or 420g

• Powdered sugars

  ½ cup unsifted or 60g

Directions

1. Preheat oven to 375°F. Grease two standard muffin tins with dairy-free butter and dust with cocoa powder, shaking out the excess.
2. In a small bowl, combine almond milk and lemon juice. Let sit for a few minutes to curdle.
3. Add sugar, coconut oil, vanilla, and applesauce to the mixture and beat until foamy. Stir in cocoa powder, flour, baking powder, and salt until smooth.
4. Mix in the melted semisweet chocolate.
5. Divide the batter between the muffin tins, filling almost to the top. Insert a piece of chocolate into the center of each, covering with batter. Bake for 15-20 minutes until edges pull away and tops are set.
6. Let cakes rest in the pan for 4-5 minutes, then loosen edges with a knife and invert onto a plate. Serve immediately with coconut whipped cream.
7. For whipped cream: Chill coconut cream and a mixing bowl overnight. Scoop thickened cream into the bowl, leaving liquid behind. Beat until creamy, then add powdered sugar and mix until smooth. Use immediately or refrigerate.

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