It’s never too early to start planning for Valentine’s Day recipes…right?
If you’re ever wondering what I DO with all of the extra food I create…that’s a valid question Most of the time it’s brought into my office where a trusty cohort of coworkers samples my creations. They’ve actually provided some very helpful feedback.
For this particular recipe, I wanted to experiment with the Bob’s Red Mill “1 to 1” gluten-free mix. Many gluten-free baked goods require a variety of unique structural flours, often times which are hard to find/can become quite costly. This version is totally free of wheat gluten but can be substituted directly for regular flours!
I personally do not eat a gluten-free diet because, thankfully, I don’t have Celiac. I like when my desserts can be enjoyed by everyone though, so it was experimentation time!
I was stunned by the results using this flour. I did not notice a difference at ALL in baking; it involved the same measurements, same time in the oven, and was kept at the same temperature as a cake made with normal flour.
Most lava cake recipes require ramekins but here I am just using a muffin tin. I detail below the best way to create that gooey center. You could of course use small ramekins, but they’re definitely not necessary!
Raspberry would also be a delicious flavor option. I will say there is a raspberry/chocolate recipe coming to the blog very soon though, so stay tuned!
This recipe serves 7-8 cakes and is inspired by Chef Chloe.
For the cakes:
- 1 and 1/2 cups flour of choice (I used Bob’s Red Mill 1 to 1 Gluten Free)
- 1 cup granulated sweetener of choice (brown sugar, coconut sugar, etc.)
- 1/3 cup cocoa powder, unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup refined coconut oil
- 1 cup almond milk
- 2 TBS vinegar
- 1 TBS vanilla extract
- About 1 cup dark chocolate chips
For the strawberry sauce:
- 2 cups frozen or fresh strawberries
- 2 TBS water
- Up to 1/4 cup sugar (depending on sweetness preferences)
- 1 tsp lemon juice
- Pinch of salt
- Preheat your oven to 400 degrees F. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt. In a smaller bowl combine oil, almond milk, vinegar, and vanilla. Carefully add wet to dry, taking care not to over mix.
- Lightly oil a muffin tin. You’ll have enough mixture for 6-8 cakes. Fill each hole 1/4 of the way with cake mixture.
- Place a heaping spoonful of chocolate chips on top of each. Once this is complete, fill each cavern the rest of the way with batter. Try to get them as even and uniform as possible (they will rise slightly in the oven). Bake for 15 minutes. While cakes are baking, combine strawberry sauce ingredients in a small pan over medium-low heat. Simmer for 15 minutes, or until excess liquid has cooked off and the reduction resembles jam. Remove sauce from heat and chill in the fridge.
- After removing from oven, let tray cool on a wire rack for 5 minutes. Using a knife, carefully pinch around the sides of each cake, retrieving gently from tin and flipping over.
- Serve cakes warm and (optionally) garnished with powdered sugar, a strawberry slice and strawberry sauce. The hotter the cakes, the more volcanic your results will be!