Low FODMAP Vegan Molten Chocolate Cake

Total time1 hr 2 min

Prep time20 min

Cook time12 min

4.9

(20)

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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

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
Ingredient notes
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
2 tbsp unsweetened cocoa powder
¼ tsp salt
1 tbsp all-purpose flour, for dusting
Ingredient notes
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.

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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