Vegan and gluten-free version of a delectably healthy chocolate lava cake!
Healthy Vegan & Gluten-Free Single Serving Lava Cake
NOTES If not vegan, one egg yolk can be used in place of the flax egg.
INGREDIENTS
Gluten-free oat flour, 2 tablespoons
One-half scoop of chocolate protein powder 16g (I used PEScience Frosted Chocolate Cupcake 30 percent off code PBCHOCO)
One tablespoon coconut sugar
1 tablespoon of peanut butter powder
1 tablespoon melted coconut oil or avocado oil
2 tablespoons sticky syrup (agave, maple or sugar free maple)
2 tablespoons almond milk
Dairy-free chocolate chips, 1 tablespoon
milled flax plus two 1/4 cup water
Baking powder, 1/4 teaspoon
Baking soda, 1/4 tsp.
Vanilla extract, 1/2 tsp.
INSTRUCTIONS
Spray non-stick cooking spray into a ramekin and preheat the oven to 350°F.
Prepare your flax egg by combining ground flax with 2.5 tablespoons of water in a small dish. Set aside for 5 minutes.
In the meantime, combine the oat flour, protein, baking soda, baking powder, and coconut sugar in a large basin.
After thoroughly combining the flax egg with the coconut oil, almond milk, and syrup, add the mixture to the dry ingredients and whisk to blend.
In a microwave-safe dish, melt chocolate chips for 10 seconds at a time.
Once the chocolate has melted, carefully stir it into the batter until just incorporated.
Fill ramekins with batter, then bake for 11 minutes.
Take out of oven, then allow it cool for two minutes. To soften the edges, use a knife. Remove cake by turning the ramekin over. Add fruit or vegan ice cream over top.
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