A dessert that impresses even the pickiest of eaters, this lava cake is a total delight. Just crack it open and find a soft and chocolatey center, all based on the vegan and gluten-free neat egg. Top with fruit for a delicious treat that not only taste great, but makes you feel good.
- 1 cup quinoa flour
- 1/2 cup oats flour
- 2 neat eggs (2 tbsp of neat egg powder mixed with 4 tbsp of water)
- 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 bicarbonate
- 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 bicarbonate, 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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