Chocolate Lava Cake by MyNutriCounter

Vegan Chocolate Lava Cake

Vegan Chocolate Lava Cake

Chocolate is usually thought of as a guilty pleasure but for the Maya civilisation and their ancestors it was a daily staple; the Mayans murals and ceramics capture the abundance of chocolate available to them. Chocolate is made from the seeds of the cacao tree which flourished in southern Mexico. Recent studies found that cocoa extract, Lavado, could have a positive effect on cognitive decline, other studies indicate chocolate could help lower the risk of developing heart disease. Let’s celebrate the history and the benefits of chocolate with this enticing, vegan, recipe on the 13th September  – National Chocolate Day.

Chocolate Lava Cake by MyNutriCounter

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Cocoa extract, Lavado, could have a positive effect on cognitive decline and heart diseases. Click To Tweet
Summary
recipe image
Recipe Name
Vegan Chocolate Lava Cake
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    5 cakes

  • Prep

    10 mins

  • Cook

    20 mins

  • Total Time

    30 mins

  • Dietary

    DF, GF, VEG, V

  • PER SERVING

  • Calories

    258.65kcal

  • Protein

    3.13g

  • Carbohydrates

    30.67g

  • Fats

    14.63g

  • Saturated Fats

    11.23g

  • Monounsaturated Fats

    1.12g

  • Polyunsaturated Fats

    0.49g

  • Water

    33.89ml

  • Cholesterol

    0.26mg

  • Sodium

    366.79mg

  • Potassium

    406.79mg

  • Fibre

    2.81g

  • Sugar

    14.77g

  • Vitamin A

    24.03mcg

  • Vitamin C

    0mg

  • Vitamin D

    0.47mcg

  • Calcium

    110.82mg

  • Iron

    1.78mg

  • Vitamin B6

    0.07mg

  • Vitamin B12

    0.01mcg

  • Vitamin E

    0.14mg

  • Vitamin K

    1.01mcg

  • Magnesium

    61.81mg

  • Phosphorus

    228.69mg

  • Zinc

    1.50mg

  • Copper

    0.30mg

  • Manganese

    0.99mg

  • Selenium

    2.90mcg

  • Thiamine

    0mg

  • Riboflavin

    0.01mg

  • Niacin

    0.57mg

  • Pantothenic Acid

    0mg

  • Choline

    4.90mg

  • Folate

    0mcg

Ingredients:

  • 94g/3.25oz gluten-free baking mix
  • 62.5ml/2fl oz maple syrup
  • 25g/10z unsweetened cocoa powder
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • 1/3 tsp. baking soda
  • 185ml/6.5fl oz coconut milk
  • 62.5ml/2fl oz coconut oil
  • 1 tsp vanilla extract
  • 22g/0.75oz dark chocolate chips

Method:

  1. Preheat oven to 160C/325F. Coat muffin tin with non-stick spray.
  2. In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda.
  3. Whisk in maple syrup, oil and vanilla extract.
  4. Gradually add milk until batter is well combined.
  5. Pour the batter into muffin tin, filling each hole ¾ up.
  6. Drop a chocolate chip in the centre of each mould.
  7. Bake for 20-25 minutes.
  8. Cool for 5 minutes.
  9. Loosen edges by running a knife around each mould.

Dairy-free, Desserts, Gluten-free, Recipes, Vegan, Vegetarian

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