Lava cakes are so hot right now, and they’re so much fun to eat. There’s something so exciting about plunging your fork into a tiny cake version of a volcano and watching the stream of chocolate and peanut butter lava flow out. Serve with some fresh fruit to dip in this liquid hot magma and it’s almost like getting two desserts in one.
- 1 cup all-purpose gluten-free flour
- 1½ tsp baking powder
- 1 cup organic cane sugar
- ½ cup cocoa powder
- ¼ tsp salt
- 1 cup Silk® Original Unsweetened Almondmilk
- 4 Tbsp coconut oil
- 1 cup chocolate chips
- 2 Tbsp coconut oil or vegan butter
- 4 Tbsp peanut butter
Preheat oven to 425°F and grease 4 to 8 oven-safe ramekins with coconut oil or vegan butter. I used six standard sized ramekins filled slightly more than full to get generously sized lava cakes.
Combine, flour, baking powder, cane sugar, cocoa powder and salt. Mix well.
Combine milk and butter or coconut oil. Add wet ingredients to dry ingredients. Mix until there are no more lumps.
In a small bowl, melt chocolate chips and coconut oil in microwave in 10 second increments until just melted. Mix with peanut butter.
Fill each ramekin one third full of batter, pour chocolate peanut butter mixture into center of each ramekin, splitting evenly between all ramekins. Cover with remaining batter.
Bake for 20 to 24 minutes or until outsides are set.
Let sit for 5-10 minutes before gently turning onto a plate. (It will hold its shape better the longer you let it sit.) Serve with fresh fruit and coconut whipped cream.