Vegan Choc Matcha Lava Cake is a delightful blend of rich chocolate and earthy matcha, creating a decadent and gooey center within a perfectly baked cake. The marriage of velvety chocolate and vibrant matcha provides a harmonious balance of flavors, offering a unique and indulgent twist to the classic lava cake. This cruelty-free dessert not only satisfies sweet cravings but also showcases the versatility of plant-based ingredients in crafting a delicious and visually stunning treat.
Ingredients:
Makes: 1 cake
Cake Batter:
- 3 tablespoons self-raising flour
- 1 tablespoon cocoa powder
- 2 tablespoons coconut sugar
- 2 tablespoons applesauce
- 1 1/2 tablespoon non-dairy milk
- 1/2 tablespoon coconut oil, melted
- Pinch of salt
Matcha Ganache:
- 30g vegan white chocolate, melted
- 1 tablespoon coconut cream
- 1 teaspoon matcha powder
Instructions:
- Make the Molten Matcha Ganache filling first: melt the white chocolate in the microwave until smooth and then stir in the matcha powder & coconut cream until smooth. Transfer this into an Ice cube ramekin and place in the freezer.
- Preheat the oven to 180 degrees C/ 360 degrees F.
- Grease a ramekin (mine was 8cm in diameter) with coconut oil, then dust it with a thin layer of cocoa powder.
- In a seperate bowl, mix together the ingredients of the cake batter until no lumps remain.
- Transfer the batter into the prepared ramekin. De-mould the matcha ganache from the ice cube tray and place it in the centre of the cake.
- Bake for 13-15 minutes until the outside of the cake is firm.
- Remove from the oven, carefully flip it out of the ramekin and serve warm!
- *Serving suggestions: With a scoop of ice cream, drizzle of nut butter & berries!
