Vegan Chocolate Lava Cakes

Step 1

In a bowl over a double boiler, melt the chocolate.

Step 2

Once melted and smooth, slowly pour in the coconut cream while constantly stirring.

Step 3

Add in the maple syrup.  Combine again.

Step 4

Remove from heat and put in freezer.  Freeze until hardened, about an hour.

Step 5

Make batter, while molten freezes.

Step 6

Combine dairy free milk and apple cider vinegar together and let sit for 10 minutes. This makes a vegan buttermilk.

Step 7

Combine all the dry ingredients in a large bowl and whisk together.

Step 8

Add all the wet ingredients and combine with a spatula.

Step 9

Place in fridge until molten is ready.

Step 10

Once ready, heat oven to 350 degrees F.

Step 11

Liberally grease your ramekins or use silicone ramekins if oil free.

Step 12

Place a thick layer of cake batter in the bottom of ramekin.

Step 13

Place a scoop of the molten in the middle.

Step 14

Fill the ramekin with cake batter to 3/4 way full.

Step 15

Place on a baking sheet and cook for 20-25 minutes.

Step 16

When done remove and use a plate to invert.  Very carefully pull off the ramekins. Top cake with powdered sugar and ice cream if desired