MICROWAVE MOLTEN LAVA CAKE by Hannah Kaminsky

1

ABOUT THE RECIPE:

HANNAH SAYS: No oven? No problem! You can crush chocolate cravings in mere minutes by whipping up a warm, gooey MICROWAVE MOLTEN LAVA CAKE from scratch, right in your microwave.

Makes 1 serving

2

INGREDIENTS:

¼ cup (43 g) vegan dark chocolate chips, divided
1 tablespoon (14 g) coconut oil
1 tablespoon (12 g) granulated sugar
1½ tablespoons (12 g) all-purpose flour
1 tablespoon (8 g) Dutch process cocoa powder
1 teaspoon ground flaxseeds
¼ teaspoon baking soda
1⁄8 teaspoon salt

3

INSTRUCTIONS:

Lightly grease a 6-ounce (168 g) ramekin or an 8-ounce (227 g) microwave-safe mug and set aside.

In a small microwave-safe bowl, combine half of the chocolate chips with the coconut oil. Heat for 30 to 60 seconds, stirring vigorously until completely melted. Add the granulated sugar, mixing well.

4

In a separate bowl, whisk together the flour, cocoa powder, ground flaxseeds, baking soda, and salt. Gently fold the dry ingredients into the wet, mixing until the batter is smooth.

Transfer half of the mixture to your prepared ramekin or mug. Press the remainder of the chocolate chips into the center and cover with the rest of the batter.

5

Microwave on high for 1½ to 2 minutes, until set around the edges. Do not overcook! You want the center to stay gooey, and browning won’t occur in the microwave.

Let cool for 2 minutes before turning out onto a plate or eating straight out of the ramekin or mug.

6

Note: Microwave wattage may vary. This recipe was tested at 700 watts; add approximately 30 seconds for every 200 watt decrease, and reduce by 30 seconds for every 200 watt increase.

Ingredients

Directions

1

ABOUT THE RECIPE:

HANNAH SAYS: No oven? No problem! You can crush chocolate cravings in mere minutes by whipping up a warm, gooey MICROWAVE MOLTEN LAVA CAKE from scratch, right in your microwave.

Makes 1 serving

2

INGREDIENTS:

¼ cup (43 g) vegan dark chocolate chips, divided
1 tablespoon (14 g) coconut oil
1 tablespoon (12 g) granulated sugar
1½ tablespoons (12 g) all-purpose flour
1 tablespoon (8 g) Dutch process cocoa powder
1 teaspoon ground flaxseeds
¼ teaspoon baking soda
1⁄8 teaspoon salt

3

INSTRUCTIONS:

Lightly grease a 6-ounce (168 g) ramekin or an 8-ounce (227 g) microwave-safe mug and set aside.

In a small microwave-safe bowl, combine half of the chocolate chips with the coconut oil. Heat for 30 to 60 seconds, stirring vigorously until completely melted. Add the granulated sugar, mixing well.

4

In a separate bowl, whisk together the flour, cocoa powder, ground flaxseeds, baking soda, and salt. Gently fold the dry ingredients into the wet, mixing until the batter is smooth.

Transfer half of the mixture to your prepared ramekin or mug. Press the remainder of the chocolate chips into the center and cover with the rest of the batter.

5

Microwave on high for 1½ to 2 minutes, until set around the edges. Do not overcook! You want the center to stay gooey, and browning won’t occur in the microwave.

Let cool for 2 minutes before turning out onto a plate or eating straight out of the ramekin or mug.

6

Note: Microwave wattage may vary. This recipe was tested at 700 watts; add approximately 30 seconds for every 200 watt decrease, and reduce by 30 seconds for every 200 watt increase.

MICROWAVE MOLTEN LAVA CAKE by Hannah Kaminsky
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