Eosinophilic Esophagitis Friendly Vegan Chocolate Lava Cake
Total time37 min
Prep time20 min
Cook time12 min
4.7(17)
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Learn more →Ingredients
4 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- 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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