In a quest to make a healthier version of Chris’s favorite childhood Christmas cookie {chocolate crinkle cookies} I ended up with cake. Which, in all honesty, I can’t complain about – it’s absolutely delicious.
This recipe can be made as one full cake {I recommend 9-10″ cast iron skillet if you go that route}, but I think is best served in individual ramekins. I haven’t tried cupcakes yet, but once I detox from multiple the bars worth of chocolate I ate trying to make cookies, I will give that a try.
Below is the flour mix that I used, but feel free to use your own combination of non-gluten flours or all almond flour if you are grain-free. And hell, if you end up with cookies, let me know!
Molten Chocolate Lava Cake
Ingredients
- 1/4 cup coconut or avocado oil
- 2 oz unsweetened chocolate, melted
- 1 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/4 cup almond flour, sifted
- 1/4 cup brown rice flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
Directions
- Melt 2 oz of chocolate over low heat. A double boiler works best for this.
- Pre heat oven to 350° F and grease ramekins with avocado oil or coconut oil.
- In a medium mixing bowl, combine oil, melted chocolate and sugar and mix thoroughly. I use a hand mixer.
- Add eggs in one at a time and continue to mix. If you’re using coconut oil, I recommend bring the eggs to room temp, or close to it, so that the coconut oil does not turn solid when the eggs are added.
- Add vanilla and continue mixing.
- Mix in sifted flour, baking powder and salt.
- Pour batter into greased ramekins and bake for 12-15 minutes, until the top starts to crack. Remove from oven and let cool for 5-10 minutes. If you do decide on a cast iron skillet, check it often – cast iron tends to cook faster.
- Serve with a dollop of dairy free vanilla ice cream or coconut whipped cream.
XO
-S
