Eosinophilic Esophagitis Friendly Vegan Molten Chocolate Cake
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.9(20)
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Learn more →Ingredients
4 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cakes
- 6 oz vegan chocolate, roughly chopped
- 6 tbsp vegan butter, plus more for greasing
- 3 tbsp full-fat coconut milk
- 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 all-purpose flour, for dustingChef'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.
For serving
- powdered sugar, for dusting (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for at least 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
Grease four 6-oz ramekins generously with vegan butter, then dust each with a little flour, tapping out any excess. Place the ramekins on a baking sheet and refrigerate while you prepare the batter.
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