A dessert that impresses even the pickiest eaters, Lava cake is a total delight! Just crack it open and find a lovely ooey gooey center which makes you fall in love with it again and again. This is a vegan and gluten free version made using Neat eggs. It is totally addictive!
1 cup Quinoa flour
1/2 cup Oats flour
2 neat eggs (prepare as per instructions)
2 tbsp unsweetened dark cocoa powder
1/2 cup Almond Milk
1/2 tsp Vanilla essence
2 tbsp Olive Oil
3 tbsp Agave syrup (can also use ½ cup sugar instead)
1/2 cup chocolate chips
1/2 tsp soda bi carb
3/4 tsp baking powder
2 oz. chocolate pieces (or more as desired)
Pre-heat the oven at 375F and grease the ramekins.
Start with mixing all the dry ingredients together (Quinoa flour, Oat flour, soda bi carb, baking powder, cocoa powder)
Using the double boiler method, melt the chocolate chips along with Olive oil into a smooth consistency. Add Agave syrup, Neat egg, Vanilla essence and Milk. Mix well.
Slowly add in the dry mix to the wet mix and fold in to form a smooth batter.
Pour the batter in the pre-greased ramekins half way. Now, place chocolate pieces in the center of each ramekin and pour more batter on top to cover the chocolate pieces. Fill the ramekin to 3/4th capacity as the batter will rise upon baking.
Bake the ramekins for 20-25 mins or till done.
Once baked, remove from the ramekin and place on the serving plate. Serve immediately.
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