I love lava cakes! However, it is very hard to find a vegan, gluten free version to buy. In fact, I don’t think I have yet come across one. I’ve looked for recipes online, but either they don’t come out right (over or under baked) or the filling doesn’t really taste right. When I saw that this recipe used jam as the filling, I figured why not try it – it sure sounded tasty. I’m glad I gave it a shot, the texture of the cake was perfect and the jam filling was perfect!
This recipe was adapted from Chocolate Covered Katie:
- 3 tbsp buckwheat flour
- 1 tbsp carob or cocoa powder
- 2 tsp coconut sugar
- 1/8 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 3-4 tbsp almond milk (depending on flour, start with smaller amount)
- 1/2 tbsp coconut oil
- 1 tbsp raspberry jam
- 1/2 tbsp chocolate chips (optional)
- Preheat oven to 350F and grease 1 cup ramekin or mug.
- Combine buckwheat flour, carob powder, coconut sugar, salt, and baking powder in a bowl and stir.
- Add vanilla extract, almond milk, and coconut oil and stir to combine.
- Spoon half the batter into prepared ramekin or mug.
- Add raspberry jam and chocolate chips, if desired, in the middle.
- Spoon the rest of the batter on top.
- Bake for 15-20 minutes. (Alternatively you can microwave this, but I’m not sure how long based on these ingredients and it will probably come out more gooey than cakey.)
- Remove from oven and top with additional chocolate chips if desired. (Or put them in during the last minute of cooking so they really melt!)
- Allow to cool before eating!
Just came out of the oven!
Feel free to play around with the filling. Use a different flavor of jam, use fresh mashed fruits, use banana, applesauce, peanut butter, or pure chocolate. Or try a combination! Can you imagine peanut butter and jelly? Peanut butter and banana!? Peanut butter and chocolate!? Peanut butter, chocolate, and banana!?!?
The first time I made this I added chocolate chips on top!
(I tried to get a pic so you could see the inside, but it didn’t really work)
The second time I made this I topped it with peanut butter frosting.
(1 tbsp peanut flour mixed with 1/2 tbsp almond milk, and a dash of stevia and sea salt)
Here’s a better pic of the inside of the cake with peanut butter frosting.
(Still difficult to see the jam though)
This was so good! I think I have a few more versions of this lava cake to try out…better get baking 🙂