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.
- 2 tbsp gluten-free self-raising flour
- 1/2 tbsp coconut sugar
- 1 1/2 tbsp cacao powder
- 3 tbsp organic almond milk
- 1 1/2 tbsp virgin coconut oil
- 1/2 tsp of vanilla
- Make sure the coconut oil is melted and if necessary, heat it just enough to melt it.
- Put the almond milk, coconut oil and vanilla into a microwave safe mug and stir.
- Add the gluten-free flour, coconut sugar and cacao powder to the mug.
- Stir the ingredients together until they are combined. It should look like a thick chocolate cake mixture.
- 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.
- 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.
- Serve with your choice of vegan ice cream, berries, vegan chocolate chips, or whipped coconut cream.
