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!
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)
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.
Sift the flour, cocoa, baking powder and bicarb into a bowl. Add the almond meal and stir to combine.
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.
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.
Gently turn the cakes onto serving plates. Serve topped with coconut yoghurt or vegan ice-cream, if using.