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!
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.
