It may be kinda obvious that I recently added ramekins to the YumUniverse kitchen—the whole single serving thing is pretty fun. So here’s another way to make guests, Santa, or yourself, feel special with individual goodies. These rich, decadent, gluten-free and dairy-free cakes are perfect for the holidays, especially warm and topped with easy Peppermint Chocolate Chunk Ice Cream.
4 Servings
Tools:
Medium glass bowl
4 small 3 1/2″ ramekins
Fork
Spoon
Cookie sheet
Blender
Whisk (or large fork)
Silicone spatula or large spoon
Ingredients:
Try to buy everything organic. Here’s why.
1 cup almond flour*
1/4 cup rice flour
1/4 tsp fine ground sea salt
1/2 tsp baking soda
1 tsp baking powder
1/4 cup cocoa (or raw cacao powder)
2 tbsp chia egg replacer (1/2 tsp chia seed, soaked for 7 minutes in 2 tbsp pure water then blended)
1/2 red apple (like gala, honeycrisp or fuji), cored and chopped
1/4 cup coconut oil
1/2 cup sucanat
1 tsp vanilla extract
1 tsp fresh lemon juice
1 chocolate bar, chopped into large pieces.
*Benefit Your Life brand is the best. You can also make your own by processing almonds into a dust in the food processor.
Let’s get started.
Preheat oven to 350°F. In a medium bowl, whisk together almond flour, rice flour, sea salt, baking soda, baking powder and cocoa.
Toss remaining ingredients, except chocolate bar chunks, into the blender and mix until creamy. Fold blender mixture into dry ingredients.
Fill ramekins 3/4 with batter and push a large chunk (or two) of chocolate into the center of the batter and top with a bit more batter.
Place ramekins on a cookie sheet and then into the oven and bake for 20 minutes.
Remove and serve warm. Take these cakes to the next level and serve topped with Peppermint Chocolate Chunk Ice Cream.
Planning ahead? You can make these a day or two in advance. Just reheat in the oven at 250°F for 5-10 minutes.
Use your ramekins with these recipes, too:
Golden Beet, Granny Smith, Butternut Squash & Thyme Gratins with Macadamia/Cashew Cream
Granny Smith Caramel Apple Crumbles
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One Comment to “Dairy-Free, Gluten-Free Chocolate Lava Cakes”
I made these tonight with my kids, besides being supper easy they were delicious. I used coconut flour instead of the rice flour and avocado-lechee honey instead of the sucanat. I have 5 children ages 2-9, so I have quite a few opinions in this house about dessert, all the kids ate them with no complaints. This is a keeper!
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