Vegan Gluten-Free Lava Cakes with Gooey Vanilla Coconut Center
Ingredients
- 3⁄4 cup (180g) non-dairy milk
- 1 teaspoon apple cider vinegar
- 1/2 cup (125g) almond butter
- 1 teaspoon vanilla extract
- 1/2 cup (70g) coconut sugar
- 1/2 cup (120g) unsweetened applesauce
- 1/3 cup (35g) cocoa powder
- 1 1/4 cup (155g) gluten-free flour
- 1 teaspoon baking powder
- 1/4 tsp salt
- 1/4 cup (45g) chocolate chips
- 4 @emmysorganics Vanilla Bean Coconut Cookies
Preparation
Combine non-dairy milk and vinegar. Set aside for 5 minutes.
Add almond butter, vanilla, coconut sugar, and applesauce. Beat with a hand mixer until combined.
Add cocoa powder, flour, baking powder, and salt. Continue beating until well combined.
Spoon about 1/4 cup batter into the bottom of 4 well-greased ramekins.
Place a Vanilla Bean Coconut Cookie in the middle of each ramekin and add a handful of chocolate chips on top of the cookie.
Cover with the remaining batter.
Bake for 18-20 minutes at 350°F (175°C).
Cool for 10 minutes, then gently run a knife around the edges and flip onto a plate.
Top with coconut whipped cream, berries, a dusting of cocoa powder, or other toppings of your choice.
Enjoy!
