This recipe is so decadent, gooey and delicious it’s hard to imagine the main ingredients are as healthy as oats, almonds and cacao, making it rich in nutrients, fibre, protein and antioxidants! This recipe is gluten free, vegan & FODMAP friendly* (*see notes at the end)…
Ingredients (makes 8)
- 100g of oat flour
- 50g of almond meal
- 70g coconut sugar
- 20g cacao powder (or cocoa)
- 1 tsp baking powder
- 160 ml oat milk (or another milk of your choice)
- 1 medium mashed banana
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp vanilla extract
- 60g dark chocolate – 1 medium square of dark chocolate for each lava cake (or chocolate of your choice)
- Coconut oil (or another oil for greasing the tin).
Method
- Preheat the oven to 180C fan based.
- Grease 6 of a muffin tin well with coconut oil (or another oil) and sprinkle with cacao.
- To make it easy I place a bowl on my weighing scales and add all the dry ingredients to the bowl.
- Mix the dry ingredients well together
- Then add the wet ingredients one by one (minus the dark chocolate squares).
- Pour into the muffin tin evenly
- Add the chocolate square into the middle of each cake
- Bake for around 12-15 minutes. Check after about 12 minutes.
- Allow to cool for 4 minutes and then use a knife to ensure the edges have separated from the muffin circles.
- Place a plate or chopping board over the muffin tray and turn over carefully to ensure the cakes come out whole.
*For a FODMAP friendly version use normal sugar. The cacao content is low enough per cake to keep it FODMAP friendly.
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