+GFO +SFO
My first lava cake was an accident. I had leftover chocolate cake batter so I put it in a small ramekin and baked it. I let my son have it when it was done, and he discovered that the center was still gooey and chocolaty. He loved it! I took that accident and created my own version of lava cake, and it’s a huge hit in our family. We hope it will be one of your favorites as well. —LM + AM
SERVES 4
½ cup (116 g) vegan butter (use soy-free)
5 oz (141 g) semisweet chocolate
⅓ cup (83 g) unsweetened applesauce plus ½ tsp baking powder, whisked together until combined
1 tsp pure vanilla extract
¾ cup (146 g) sugar
⅛ tsp fine sea salt
½ cup (63 g) all-purpose flour (use gluten-free)
TOPPINGS
Vegan vanilla ice cream
Ground cinnamon
Preheat the oven to 425°F (218°C). Grease four 6-inch (15-cm) ramekins and dust with flour.
In a large saucepan over medium-low heat, melt the butter and chocolate. Stir constantly to avoid scorching. Remove the mixture from the heat, and whisk in the applesauce and vanilla until combined. Whisk in the sugar and salt until dissolved. Fold in the flour until just combined and you don’t see any flour. Fill each ramekin to the middle of the dish and bake for about 15 minutes, or until the edges are firm and the center is soft. Serve with vegan vanilla ice cream and a dusting of cinnamon.