An ooey gooey Chocolate Lava Cake that's vegan and gluten-free

I've been scanning my brain and my cookbooks this past week searching for ideas about what to make for Easter dessert.  While the default option is always chocolate, I wanted to do something a little different, and yet I didn't know what exactly that would be.  So, when I went out for dinner recently at a "regular" restaurant and my friend ordered the Chocolate Lava Cake, a lightbulb clicked on in my head.  Hmmm... could I make it vegan AND gluten-free AND decadent?

I remembered that my mom had given me a recipe for a Molten Lava Cake that she had veganized and which I made for dessert at my Great American Meatout party a couple of years ago.  But the recipe called for soy milk, and I've recently been cutting back on the amount of soy I've been consuming, so I decided to give it a try with almond milk and soy-free Earth Balance.  This is a three-part recipe, but it comes together really quickly, and even though it looks like you've made a mistake after Step #3, don't fret!  The result will be fabulous.  Or at least that's what I'm hoping as I sit here waiting for the timer to beep.

In a large bowl, mix together dry ingredients.

Melt some Earth Balance margarine and mix with wet ingredients.

In a separate bowl, mix topping.

Combine wet and dry ingredients, and stir.

Pour batter into pan and sprinkle with topping.

Pour hot water over the top.  (yes, I know it looks weird)

Success!  Ooey gooey bubbly Chocolate Lava Cake!

Gluten-free Chocolate Lava Cake
1/2 cup rice flour
1/2 cup all-purpose gluten-free flour
3/4 cup vegan sugar
2 Tbl cocoa powder
2 tsp baking powder
1/4 tsp sea salt
1/2 cup vegan milk (I used almond)
2 tsp melted Earth Balance margarine
3 Tbl maple syrup
1 tsp vanilla
1 cup vegan sugar
1/4 cup cocoa powder
1 3/4 cups hot water

Preheat oven to 350 degrees. Mix first 5 ingredients in a bowl.  In a separate bowl, mix next 4 ingredients.  Combine wet with dry and mix until smooth batter.  Pour into ungreased 9x9 pan.  Combine vegan sugar and cocoa powder in a bowl, then sprinkle over top of the batter.  Pour hot water over the top, but do not stir!  (this will look like a big mistake, but trust me... this will all work out in the end).  Immediately place baking dish in preheated oven and bake for 30-40 minutes or until sides and tops are firm and center is bubbly like lava.  Best served immediately (who could possibly wait?), but it will get more solid and pudding-like in consistency when cooled.  This also reheats nicely.