Low Sodium Vegan Chocolate Lava Cake

Total time37 min

Prep time20 min

Cook time12 min

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Ingredients

4 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the cakes

½ cup vegan butter, plus more for greasing
4 oz vegan chocolate, roughly chopped
½ cup organic cane sugar
1 tsp vanilla extract
¼ cup all-purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp cocoa powder, for dusting

For serving

powdered sugar, for dusting (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 425°F (220°C). Brush the insides of four 6-oz ramekins generously with vegan butter, then dust each with cocoa powder, tapping out any excess, so the entire interior is coated.

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