QUICK VEGAN/GLUTEN-FREE/ REFINED SUGAR FREE GOOEY LAVA CAKE

December 13, 2018

 

 

So glad you made it to Wholly Sara! Thanks for stopping by and humoring me, lol!

 

As I am typing this I can hear the pitter patter of the rain outside, and can smell the rich,  chocolaty aroma of my second batch of V/GF/refined sugar-free lava cakes permeating my home.

 

The cakes are dense, chocolaty, and ooey gooey in the middle. YUM! Did I mention that I tried one? Ohhhh yeahhh, you best believe! As a baker it is my duty to ensure the quality of my baked goods, right?

 

 

 

 

One of my best friends asked me to make an egg, soy, dairy, gluten, and refined sugar free lava cake for her friend’s upcoming birthday celebration. She knows I have an extensive background in baking DF/V/GF for myself, along with the love for a good baking challenge, so she asked me to do the honors. I have never taken on such an extensive or restrictive task before, so it required lot of research (Pinterest, anyone??) to create a recipe that is the perfect combination of chocolate, the denseness of a traditional lava cake and possesses a natural sweetness.

 

 

It posed a challenge to create a cake without sugar, however, by my second round, I used a combination of coconut cream, coconut sugar and Enjoy Life’s chocolate chunks to create a natural sweetness. The chocolate morsels do have organic sugar so I notied my friend of this to make sure her friend would be comfortable with this and, thankfully, she was!

 

FYI, always, always, ALWAYS read your labels!

 

What’s good with a lava cake? A nice, creamy, luxurious glaze on top, right? No? Just me? Hahaha. I decided to tinker around with tahini sauce and cocoa butter to create a vegan and refined sugar-free white chocolate sauce. It sounds easy… and that’s probably because it actually is! I tend to try new things and when creating my own recipes I have to be open to it going either way. Sometimes they turn out and sometimes they are a big flop.

 

 

 

 

As you might be able to tell, I wasn’t afraid to try and fail, lol. Sometimes the trick with cooking is just giving something new a try. Thankfully the white chocolate sauce turned out magnifico and is perfectly balanced between thick and creamy (no tahini aftertaste!!).

 

 

 

 

 

So, without further ado, see below for my lava cake recipe. If you try it out, let a girl know how it goes for you!

 

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UPDATE: I added some finishing touches to my lava cakes! I decided to be extra decadent and dipped the cakes into my vegan white chocolate tahini sauce, popped them into the freezer. After 5 mins I pulled the cakes out real quick, dipped them in vegan chocolate ganache (recipe below) and froze again for 15 mins. Lastly I pulled the cakes out of the freezer briefly and sprinkled some cocoa powder and carefully placed a piece of organic dark chocolate on top to decorate. I know, I know too fancy, Sara! But when have I ever lived within the confines of ordinary? Lol.

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VEGAN/GLUTEN-FREE/REFINED SUGAR FREE GOOEY LAVA CAKE

 

Prep time: 10 mins

Cook time: 13-15 mins

Total time: 25 mins

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Creator: Wholly Sara

Cuisine: Vegan, Gluten-free, refined sugar free

Serving size: 6

 

INGREDIENTS

  • 1 C gluten-free flour (I swear by Bob’s Redmill)

  • ⅓ C unsweetened cocoa powder

  • ¾ tsp baking powder

  • ¼ T Himalayan pink salt

  • ½ C coconut sugar

  • ¾ C apple sauce

  • ¾ C unsweetened cashew milk

  • 1 tsp white vinegar

  • 1 T coconut cream

  • 3 T melted organic coconut oil

  • 1 tsp vanilla extract

  • ⅔ C semisweet chocolate chips  this recipe required a soy free, vegan, gluten-free option, try these)

  • 6 squares vegan dark chocolate (I just used some of Enjoy Life's chocolate chunks)

 

 

INSTRUCTIONS

  1. Preheat your oven to 400F. Grease 6 holes of a muffin pan with coconut oil (a small amount is all that is needed) and cocoa powder, tap away the excess so caking isn’t an issue. 

  2. Add the cashew milk and vinegar to a small bowl and stir. Set aside.

  3. Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring often. Once chocolate is melted, add the, vanilla, coconut sugar, applesauce and cashew milk mixture and whisk so as to keep it from clumping. 

  4. In separate bowl, add the cocoa powder, flour, salt, and baking powder and mix thoroughly. 

  5. Add dry ingredients to wet ingredients and mix fully until texture is smooth and without any lumps.

  6. Spoon batter into each of the 6 greased muffin holes (1/4 C seems to do the trick). Place two squares of chocolate (4 large morsels if you’re using chocolate chips instead) into the batter and press down gently. With the remainder of the batter cover, the exposed chocolate in the 6 muffin holes.

  7. Bake at 400F for approximately 15 minutes. The goal is to have the outside cooked and the inside nice and ooey gooey. This is usually achieved at the 15 minute mark for me. Check your cakes often because every oven is different!

  8. Allow the pan to sit for 5 minutes (I place mine in the freezer to cool), then place a cookie sheet on top of the pan and flip it over to release the lava cakes. 

  9. Serve immediately or allow to cool completely and refrigerate. 

 

 

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QUICK & TASTY VEGAN WHITE CHOCOLATE TAHINI SAUCE

 

Prep time: 5 mins

Cook time: 5-7

Total time: 12 mins

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Creator: Wholly Sara

Cuisine: Vegan, Gluten-free, refined sugar free

Serving size: 3-6

 

 

INGREDIENTS

  • 3 T tahini sauce

  • 1 ½ T coconut cream

  • 2 T coconut milk (from can)

  • 4 T cocoa butter (this stuff is top notch!)

 

 

INSTRUCTIONS

  1. On low heat, add your cocoa butter to a small sauce pan. Allow to fully melt.

  2. Next add tahini sauce, and mix vigorously.

  3. Add coconut milk and coconut cream and mix thoroughly until consistency is thick and smooth.

  4. Allow to cool completely and then drizzle or dip to your heart’s content!

 

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EASY VEGAN CHOCOLATE GANACHE

 

Prep time: 30 seconds

Cook time: 5 mins

Total time: 5 mins, 30 seconds

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Creator: Wholly Sara

Cuisine: Vegan, Gluten-free

Serving size: 6-7

 

INGREDIENTS

  • 2 C Enjoy Life’s chocolate chunks

  • 15oz. can coconut milk

 

INSTRUCTIONS

  1. Pour coconut milk into a microwave safe bowl and heat for 30 seconds. 

  2. Pour your chocolate chips into a separate bowl. Once the coconut milk is heated, pour over top of the choc chips and allow to sit for 5 mins.

  3. Once 5 mins pass, mix thoroughly to remove any lumps. The finishing look is smooth and eye catching!

 

Enjoy!

 

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