Vegan Chocolate Lava Cakes with Coconut Whipped Cream

Ingredients

• Almond milk

  Plain

  ¼ cup or 60g

• Lemon juice

  Canned or bottled

  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

  Sweetened, without salt (includes usda commodity)

  ¼ cup or 62g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  2 tbsp or 10g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Baking powder

  Leavening agents, low-sodium

  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. Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder - shake out excess. Preheat oven to 375 degrees F.
2. Add the almond milk and lemon juice to a small mixing bowl and mix. Let set for a few minutes to activate.
3. Add the sugar, oil, vanilla, and applesauce and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
4. Add the melted semisweet chocolate and mix once more.
5. Divide the batter evenly between the two muffin tins - it should come up almost to the top. 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.
6. 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 coconut whipped cream.
7. Whipped cream: Chill your coconut cream or milk in the fridge overnight. Also chill a large mixing bowl 10 minutes before whipping.
8. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
9. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute.
10. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks.

Similar Foods

• Whipped Coconut Cream with Berries
• Vegan Chocolate Cake
• Vegan Tahini Cups with Coffee Cream Filling
• Rice Cake with Salmon & Dill Spread