Healthy Chocolate Lava Cake
This is hands down one of my favorite cakes to make. It takes around 30 minutes. I made it for my birthday this year with my son and the neighbor girls came to help, I called them in around 45 minutes prior to the arrival of guests, and it was all ready to go just in time!
This recipe has been kid approved! The neighbor girls are not gluten/dairy/ refined sugar free and they even asked for the recipe! That is the true stamp of approval!
1/4 cup buckwheat flour (30 grams)
3/4 cup plus 2 tablespoons of almond flour (102 grams)
1/2 cup cocoa (58 grams)
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, ideally room temperature
3/4 cup maple syrup (250 grams)
1/2 cup coconut oil, melted and cooled slightly (113 grams)
1 teaspoon pure vanilla extract
Preheat the oven to 175°C or 350°F.
Grease an 8-inch round cake pan and I find it easiest to line the bottom with parchment paper.
In a mixing bowl, add the buckwheat flour, almond flour, cocoa, baking powder, and salt and mix thoroughly.
In a separate mixing bowl, add the eggs and maple syrup and mix until well combined. Stir in the cooled off coconut oil and vanilla and mix until well blended.
Add the dry mixture to the wet and mix until combined.
Pour the batter in the prepared pan and bake for 14 to 20 minutes, or until a toothpick inserted in the edge of the cake comes out clean. The edges should be cooked through and the middle still moist and sticky. (A toothpick inserted in the middle should come out wet.)
Let the cake cool for around 10 minutes in the pan, and then run the back side of a knife around the edge of the pan. And transfer to a tray, by either flipping, or gently pulling the baking paper from the bottom of the cake.
Serve warm or cold with fresh berries, dairy free ice cream or dairy free whipped cream!