Vegan Chocolate Lava Cakes with Coconut Whipped Cream

Ingredients

• Almond milk

  Plain

  4 tbsp or 60g

• Lemon juice

  Raw

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  2 ½ tbsp or 32g

• Coconut oil

  1 tbsp or 14g

• Vanilla extract

  ¾ tsp or 3g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  4 tbsp or 61g

• Cocoa

  Dry powder, unsweetened

  2 tbsp or 11g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Semisweet chocolate

  Candies

  2 oz (approx 60 pcs) or 57g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 ¾ cup or 420g

• Powdered sugars

  ½ cup unsifted or 60g

Directions

1. Preheat the oven to 375° and lightly grease two muffin cups in a standard 12-cup tin; dust the greased cups with a little cocoa powder and tap out the excess.
2. In a small bowl, stir together the almond milk and lemon juice and let stand a few minutes to curdle.
3. Whisk in the sugar, coconut oil, vanilla, and applesauce until slightly foamy.
4. Sift or whisk in the cocoa powder, flour, baking powder, and a pinch of salt just until a smooth batter forms; avoid overmixing.
5. Melt half of the semisweet chocolate in short bursts in the microwave, stirring between bursts until smooth, then fold it into the batter.
6. Divide the batter between the two prepared muffin cups, filling almost to the top. Press the remaining chocolate pieces into the center of each and cover with a little batter.
7. Bake until the edges are set and the tops look dry, 15–20 minutes. Cool in the pan for 4–5 minutes, loosen edges with a thin knife, then invert onto plates and serve warm with coconut whipped cream.
8. For the coconut whipped cream: After chilling, scoop the thick coconut cream into a chilled mixing bowl, leaving the liquid behind. Beat until creamy, add the powdered sugar, and whip until smooth; use right away or refrigerate.