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Vegan Chocolate Love

Bysam bean

On this Valentine’s Day, there’s no better way to show love than with yummy chocolate decadence — especially when it’s vegan!

I spent this past weekend up in Northern California, and when I travel I’m always on the lookout for great vegan restaurants. This search landed me at Millennium in Oakland, and to say the food was delicious is certainly an understatement.

Their vegan chocolate lava cake is 100% pure goodness, and made for a perfect Valentines Day treat. So, to satisfy your craving, here’s a recipe I’d like to share from Carrots & Flowers.

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Vegan Chocolate Lava Cake

Vegan chocolate lava cake
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Megan

Ingredients

  • scant cup gluten-free flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ cup apple sauce
  • ¾ cup unsweetened almond milk
  • 1 tsp white vinegar
  • ½ cup organic sugar
  • 3 Tbsp melted coconut oil
  • ¾ tsp vanilla extract
  • ¾ tsp baking powder
  • ¼ Tbsp sea salt
  • ⅔ cup semisweet chocolate chips melted
  • 6 squares vegan dark chocolate double if you're feeling fancy!

Instructions

  • Preheat the oven to 400F. Grease 6 holes of a muffin pan with a light layer of coconut oil and cocoa powder, then flip it over and gently tap away the excess powder. Add the almond milk and vinegar to a large bowl and stir. Set aside for 5 minutes.
  • Melt the chocolate chips in a saucepan or double boiler over low heat, stirring often. Add the coconut oil, vanilla, sugar, and applesauce to the almond milk and beat with a whisk until the mixture gets frothy. It may be a bit lumpy, especially if the almond milk was cold.
  • Add the cocoa powder, flour, salt, and baking powder. Whisk until the large lumps are gone then stir in ⅓ cup melted chocolate chips, reserving the rest for toppings.
  • Spoon ¼ cup of batter into each of the 6 greased muffin holes. Gently place a square of chocolate (2 if you're feeling fancy!) into the batter and push down slightly. Evenly divide the remaining batter to cover the chocolate pieces.
  • Bake at 400F for 13-17 minutes. You want the outside to be fully cooked and the inside to be gooey and melty. Keep a close eye on the lava cakes after 13 minutes and pull them out when the top of the cakes has a a bit of a sheen but doesn't look completely wet.
  • Let the pan sit for 1-2 minutes, then place a cookie sheet on top of the pan and flip it over to release the lava cakes. Top the cakes with the remaining melted chocolate chips and a light dusting of cocoa powder or powdered sugar.
  • Serve immediately or let cool completely before transferring to the fridge.

Notes

*Suggested toppings are fresh strawberries, edible flowers, Coconut Whipped Cream and Strawberry Chia Jam.
*Cake is best served fresh although it can be reheated in the microwave for 45-60 seconds.
*Room temperature almond milk works best for this recipe, but cold is ok too.
Adapted from Carrots and Flowers