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Vegan Chocolate Molten Cakes (for 2)

Course Cake
Author Izy

Ingredients

  • 45 g (3 tbsp) aquafaba (the liquid from a can of cooked chickpeas)
  • a pinch salt
  • 20 g (1 tbsp + 1 tsp) granulated sugar
  • 50 g (1.7 oz) dark chocolate (70% cocoa solids)
  • 15 g (1 tbsp) oil (I use refined olive oil)
  • 1 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 10 g (1 tbsp) plain white flour
  • 20 g (2 tbsp + 1 tsp) ground almonds

Instructions

  • If baking now - preheat the oven to 180oC (350oF). You'll need 2 small ramekins for this recipe. 
  • Place the aquafaba in a large bowl. Whisk with an electric whisk until it starts to froth up. Add the salt and keep beating for 1 minute. Slowly stream in the sugar a little at a time as you continue to whisk - keep it going until you get stiff peaks in the mixture (this will take a bit longer than whisking egg whites usually does - just keep going and it'll get super fluffy and stiff). 
  • In a microwave safe bowl, melt the chocolate on a low heat in the microwave, taking it out to stir every 20 seconds to prevent it burning. Mix in the oil, vanilla and milk. Pour the chocolate mixture around the inside edge of the bowl of whisked aquafaba.
  • Sift the flour, baking powder and ground almonds into the bowl of whisked aquafaba. If you have some pieces of ground almond which didn't get through the sieve you can pour those into the bowl too. 
  • Fold everything together gently, taking care to deflate the aquafaba as little as possible. Once no white streaks remain, divide the mixture between 2 small ramekins
  • If baking now - place the ramekins on a baking tray and into the oven. Bake for 8-12 minutes until the edges are set but the centre is still gooey. Eat immediately (with non-dairy ice cream!) 
  • If not baking now - place into the fridge for up to 5 days. (When you do bake as usual - you'll need 10-12 mins).