These dairy-free lava cakes are made with better-for-you spelt flour and wholesome sweet potato, and they’re just as indulgent as the original!
Ingredients
80g (1/2 cup) wholemeal spelt flour
2 1/2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp bicarbonate of soda
30g (1/4 cup) almond meal
150g cooked sweet potato, mashed, cooled
60g (1 ⁄3 cup) coconut sugar
2 tbsp macadamia oil
2 tsp vanilla extract
125ml (1/2 cup) unsweetened almond milk
75g vegan dark chocolate, cut into 12 pieces
Vegan vanilla ice-cream or coconut yoghurt, to serve (optional)
Directions
Step 1
Preheat the oven to 190C/170C fan forced. Lightly grease six 125ml (1/2 cup) ramekins with oil spray. Line the bases with baking paper.
Step 2
Sift the flour, cocoa, baking powder and bicarb into a bowl. Add the almond meal and stir to combine.
Step 3
Use electric beaters to beat the sweet potato, sugar, oil and vanilla in a large bowl until thick and smooth. Add the flour mixture and milk, in alternating batches, beginning and ending with the flour mixture, until just combined.
Step 4
Divide the mixture among the prepared ramekins. Place 2 pieces of chocolate into the centre of each. Push chocolate one-third of the way into the mixture. Bake for 10 minutes or until cakes are just firm to the touch (do not overcook). Set aside for 1-2 minutes to cool slightly.
Step 5
Gently turn the cakes onto serving plates. Serve topped with coconut yoghurt or vegan ice-cream, if using.
