Chocolate Lava Cakes
Adapted from Minimalist Baker
- 1/2 cup unsweetened apple sauce
- 1/2 cup almond or soy milk
- 1 tsp apple cider vinegar
- 5 tbsp granulated sugar
- 2 tbsp Wild Groves Kitchen Blend Olive Oil
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 2 pinches sea salt
- 4 tbsp unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 4 Tbsp semisweet chocolate chips (melted)
- 6 squares dark chocolate
Preheat your oven to 375 degrees.
Grease a standard size muffin tin with nonstick spray or butter.
Add the milk and vinegar to a medium mixing bowl and mix. Let set for a few minutes to activate.
Then, add the sugar, olive oil, vanilla, and applesauce and beat until foamy. Then add in the cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
Lastly, add the melted semisweet chocolate and mix once more.
Divide the batter evenly between six muffin tins - it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet.
Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert.
Top with powdered sugar and transfer to serving plates. Enjoy!