Instant Vegan Gooey Chocolate Cake

Instant Vegan Gooey Chocolate Cake

Type of meal: Dessert

It’s winter, and we were looking for something warm and gooey, like a chocolate lava cake, that we could make with readily available ingredients and isn’t too bad for you. Wifey found this recipe on Veggieful for a 2-minute microwave chocolate muffin which we had most of the ingredients to make. I decided to give it a go and make a few adaptations based on what we had to see if it worked.

It came out pretty awesome. It’s soft, warm, gooey, chocolate goodness that comes together in no time at all from pantry staples.

One of the things I really love about this recipe is that it’s a single serve so you don’t need to make a whole cake and keep it. You can just throw it together. It’s also easy to customise with extras to your taste. Add in some berries, some vegan choc chips, hazelnuts or anything else that you like for a little bit of variety and optionally serve with some vegan ice cream.

Instant Vegan Gooey Chocolate Cake
Serves 1
Throw together this instant vegan chocolate cake with pantry staples and enjoy!
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Prep Time
2 min
Cook Time
1 min
Total Time
3 min
Prep Time
2 min
Cook Time
1 min
Total Time
3 min
269 calories
19 g
0 g
21 g
2 g
18 g
90 g
1 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
90g
Servings
1
Amount Per Serving
Calories 269
Calories from Fat 177
% Daily Value *
Total Fat 21g
32%
Saturated Fat 18g
89%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
2%
Sugars 7g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
9%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp gluten-free self-raising flour
  2. 1/2 tbsp coconut sugar
  3. 1 1/2 tbsp cacao powder
  4. 3 tbsp organic almond milk
  5. 1 1/2 tbsp virgin coconut oil
  6. 1/2 tsp of vanilla
Instructions
  1. Make sure the coconut oil is melted and if necessary, heat it just enough to melt it.
  2. Put the almond milk, coconut oil and vanilla into a microwave safe mug and stir.
  3. Add the gluten-free flour, coconut sugar and cacao powder to the mug.
  4. Stir the ingredients together until they are combined. It should look like a thick chocolate cake mixture.
  5. Cook in the microwave on high heat for between one and two minutes to your desired level of gooeyness. I like it as per the original Veggieful recipe at 1.5 minutes.
  6. Check to make sure the top has cooked and looks fluffy then serve straight in the mug or run a knife around the sides and tip it onto a plate.
  7. Serve with your choice of vegan ice cream, berries, vegan chocolate chips, or whipped coconut cream.
Adapted from Veggieful
beta
calories
269
fat
21g
protein
2g
carbs
19g
more
Adapted from Veggieful
Hubby Cooks http://hubbycooks.com/

Published by

Matt

Matt is a busy hubby that loves sweets and dairy products. He has recently learned he has despression and high cholesterol, and with a history of heart disease in the family, it is time to do something about it. He is on a mission to find and cook healthy, low or no cholesterol food that will not only taste good but help you feel good too.

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