There’s something oh so exciting about plunging your spoon into a tiny cake version of a volcano and watching the stream of chocolate and peanut butter lava flow out. Serve these Chocolate Peanut Butter Lava Cakes with some fresh fruit to dip in this liquid hot magma and it’s almost like getting two desserts in one!

Ingredients

160 g all-purpose gluten-free flour, like buckwheat
1½ tsp baking powder
160 g brown sugar
50 g cocoa powder
¼ tsp salt
250 mL unsweetened almond drink
2 Tbsp coconut oil or plant-based alternative to butter
160 g dark chocolate chips
4 Tbsp coconut oil
4 Tbsp peanut butter

Preparation

1. Preheat the oven to 220°C/200°C fan/gas 7 and grease 4 to 8 oven-safe ramekins. I used six standard sized ramekins filled slightly more than full to get generously sized lava cakes.
2. Combine the flour, baking powder, brown sugar, cocoa powder and salt. Mix well.
3. Add the almond drink and plant-based alternative to butter or coconut oil into the dry ingredients and mix until there are no more lumps.
4. In a small bowl, melt the chocolate chips, coconut oil and peanut butter in the microwave in 10 second increments until just melted.
5. Fill each ramekin one third full of batter, pour the chocolate peanut butter mixture into the centre of each ramekin, splitting evenly between all ramekins. Cover with the remaining batter.
6. Bake for 20 to 24 minutes or until outsides are set.
7. Let sit for 5-10 minutes before gently turning onto a plate. (It will hold its shape better the longer you let it sit.) Serve with fresh fruit and coconut whipped cream.

To find more recipes like these Chocolate Peanut Butter Lava Cakes, and explore the plant-based nutrition range, head to the Vega website.