Monday, February 11, 2013

Vegan LAVA CAKE

MOLTEN LAVA CAKE – Vegan & GF

On the way to a great recipe, there are often a lot of disasters.  I don’t usually highlight my recipe failures, however I decided to share my Vegan Molten Lava Cake recipe creation process with you.  A lot of work goes into coming-up with one of my new recipes.
 It is rare that a recipe comes together on the first try, but it does happen from time to time; My PB Chocolate Chip Dessert Hummus was one of the rare exceptions in that I really liked the results of my first recipe version.
I sometimes feel like I am in a chemistry lab when I attempt to bake vegan and gluten-free.  Gluten-free flours work so differently than standard wheat flour and when you throw in the monkey-wrench of not using eggs, everything changes yet again.



CHEFS Stainless-Steel Mixing Bowls (Google Affiliate Ad)


 INGREDIENTS
Serves 2
 
Wet
1/4 cup Enjoy Life mini chocolate chips
3 Tbs. So Delicious original creamer
2 Tbs. applesauce
1 tsp instant decaf coffee crystals
1 1/2 tsp apple cider vinegar
1/2 tsp vanilla
Bulk Buys Heart-shaped springform cake pan (Google Affiliate Ad) 
Dry
2 Tbs. blanched almond flour
2 1/2 Tbs Bob’s Red Mill gluten free flour mix
1 Tbs. cocoa
3 stevia packets
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp. xanthan gum
Pinch salt
Powdered sugar for dusting
Preheat the oven to 350 degrees (I used a toaster oven).
Whisk together all of the dry ingredients.
Melt the chocolate chips over a double boiler or in the microwave.  If melting in the microwave, do it in 30 second intervals and stir in between (this will prevent the chocolate from burning).  It usually takes about 90 seconds to melt the chips completely.
Once the chocolate is melted, whisk it together with the rest of the wet ingredients.  The coffee crystals are included in the wet ingredients so you can make sure they melt into the mixture properly and are completely disbursed.
Whisk the wet and dry ingredients together.  The batter will be very thick like brownie batter.


Lightly oil and flour a small (approx. 4 1/4 inch) springform pan.  When flouring the pan use a mixture of flour and cocoa in order to preserve the gorgeous brown color of the cake.  I used a heart springform pan by Wilton that I found at Homegoods.  I also saw that the pans are available at Target (Click HERE to see them on Target online).

Cuisinart Custom Classic Toaster Oven Broiler - TOB40 (Google Affiliate Ad)


Pour the batter into the pan making sure to only fill the pan 2-3 full.  Bake for 10-12 minutes.  The top and edges of the cake should be set while the middle will be slightly loose.  After the cake has baked for 10-12 minutes,  remove it from the oven and allow it to cool on the counter for 5 minutes.


Serve the cake immediately after it has cooled for 5 minutes.  This cake is best HOT from the oven and would be awesome with some Vanilla So Delicious coconut milk ice cream and strawberries.

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