If you have been looking for the perfect dessert for any occasion that is quick, easy, and just serves two – look no further than this Gluten Free Vegan Molten Lava Cake! Once you cut into these pint sized cakes, and see the gooey chocolate oozing out of the center, you won’t be able to turn back. These cakes are moist, rich, and gooey and can be easily doubled if you decided you want more than one.
PERFECT OCCASIONS FOR MOLTEN LAVA CAKES
- Valentine’s Day
- Anniversaries
- Birthdays
- Dinner Parties
- Girls Night
INGREDIENTS NEEDED FOR MOLTEN LAVA CAKE
- Sun Flour Mills Award Winning Chocolate Cake Mix
- Water
- Oil – our favorite oil to use with this recipe is either vegetable or canola oil
- Chocolate Chips – our favorite dairy-free chocolate chips include: Enjoy Life Semi-Sweet Mini Chips, NoWhey Chocolatey Morsels, and Nestle Toll House Simply Delicious Semi-Sweet Morsels If you don’t need to stray away from dairy, semi-sweet chocolate chips work great in this recipe.
HOW TO MAKE MOLTEN LAVA CAKE
The process to make these little cakes is so quick and easy! Most of your time will be spent waiting for them to bake in the oven.
Step 1: Preheat your oven to 425 F. Mix Sun Flour Mills Award Winning Chocolate Cake Mix, water, and oil together in a medium-sized bowl until well combined.
Step 2: Grease two ramekins with non-stick cooking spray.
Step 3: Fill each ramekin 1/4 of the way with the batter. Add 2 TBSP of chocolate chips to the top of each battered ramekin. Top with the remaining batter – covering the chocolate chips in the middle.
Step 4: Place ramekins on a baking sheet and bake for 10-15 minutes.
Step 5: Let cakes cool for about 1 minute in their ramekins. Place a dish on top of the ramekin and flip the whole thing over. Gently tap and lift the ramekin off – leaving your molten lava cake on the dish.
***Baking times really vary in this recipe depending on your oven, altitude, and molten lava cake preference. Every minute makes a difference here. You want the outside edges firm, but the middle still jiggly. The longer you bake the less runny the inside will be.
GLUTEN FREE – DAIRY FREE – EGG FREE – VEGAN – SOY FREE – NUT FREE
- 3/4 cup Sun Flour Mills Award Winning Chocolate Cake Mix
- 5 TBSP water
- 3 TBSP oil
- 1/4 cup chocolate chips
- Mix chocolate cake mix, water, and oil together in a medium size bowl until well incorporated.
- Grease 2 ramekins with non-stick spray.
- Fill each ramekin 1/4 of the way with batter.
- Add 2 TBSP of chocolate chips to the center of each of the ramekins.
- Top with the remaining batter.
- Place ramekins on a baking sheet and bake for 10-15 min. at 425 F.
- Let cool 1 minute and turn out onto a dish.
- Be careful to really watch your baking time a minute can make all the difference. All ovens and altitudes are different so baking time will vary. You want a firm outer edge but a jiggly center.
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