That’s a bold statement, even for me! But I am serious, this cake was amazing and I might even say the best dessert I have ever made… ever.
Because my sister-in-law had been enjoying the restaurant tour of Charleston over the past few days, she asked me if I would make her a clean vegan meal.
Is the Pope Catholic? Of course I jumped at the opportunity to make her something and to get some feedback (I love suggestions on my meals!).
On the menu?
Greek Phyllo Burritos:
Inside the “burrito” was a mix of capers, cherry tomatoes, onions, mushrooms, olives, basil, marinara sauce and vegan “ricotta” – recipe to come! The salad was local mixed greens with tomatoes, avocado, broccoli, edamame, and an avocado vinaigrette.
And Vegan Chocolate Lava Cakes:
These cakes look so decidant and we all agreed that we would probably only eat half of ours. Yea, no way. One bite in and we were all in heaven. They are so much lighter than they look and the gooeiness of the inside was amazing.
Let’s just say within 10 minutes all of us had clean plates and were even wiping off the extra yum with our fingers.
I am thinking of even making these for today’s family cookout. But of course I would add some melted white chocolate and blueberries to the top to make them a bit more festive?
Best Ever Vegan Lava Cakes (And Glaze)
- 1/2 cup whole wheat flour
- 1/2 cup garbanzo flour (you can double whole wheat if unavailable)
- 1/3 cup dark chocolate coco powder
- 1 tsp baking soda
- 1/3 cup mashed banana
- 1 tbsp chia seeds
- 3 tsp water
- 3/4 cup sugar
- 1/4 cup coconut milk
- 1/2 tsp vanilla
- 1/2 cup water
- 1/4 cup vegan dark chocolate, bar broken up
- Preheat the oven to 350 degrees.
- Make a chia egg in a small cup: stir together 1 tbsp chia seeds with the 3 tbsp water, allow to sit for 3-5 minutes.
- In the meantime: In a mixing bowl, stir together dry ingredients: flours, cocoa powder, baking soda
- In another bowl stir together the wet stuff: sugar, banana, chia egg, coconut milk, vanilla and water
- Slowing combine the two by adding the dry to the wet bowl. Blend well.
- Grab cupcake tins or these mini pound cake pans, fill each up 1/4 way and add a layer of chocolate. Add another later of batter.
- Cook for 20-22 minutes.
- Allow to cool before decorating.
- 1 tbsp brewed coffee (cooled)
- 2 tsp coco powder
- 1/4 cup melted chocolate (left over from the bar)
- Stir it well, and drizzle over the top of your cakes.
ENJOY! We sure did, this meal paired beautifully with a chilled glass of white wine! It was our lasts because starting this past Sunday (June 1st), the three of us are giving up alcohol until Dan’s family get together the end of August. Crazy? We’ll see if we can all stay strong!