Low FODMAP Vegan Chocolate Lava Cake

Total time37 min

Prep time20 min

Cook time12 min

4.7

(17)

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Ingredients

4 servings

For the flax eggs

2 tbsp ground flaxseed
Ingredient note
A serving of up to about 1 3/4 tablespoons of ground flaxseed is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
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 tip
Choose 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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