Ingredients
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the cakes :
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1 cup medjool dates, pitted and soaked in hot water for at least 30 minutes or overnight
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1/2 cup unsweetened applesauce
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1 1/2 cups gluten -free rolled oats (not instant)
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1/2 cup tapioca flour
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1/2 cup arrowroot starch
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1 teaspoon baking soda
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1 teaspoon sea salt
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1 cup melted coconut oil (optional)
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the chocolate ganache:
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1 1/2 cups raw cashews, soaked in filtered water for at least 4 hours or overnight
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1/2 cup + 1 tablespoon maple syrup (or preferred liquid sweetener)
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1/2 cup unsweetened cocoa powder
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1/2 teaspoon vanilla extract
Directions
Subtitle: A Rich, Fudgy, Gluten-Free, Oil-Free, Sugar-Controlled, Raw Vegan Dessert Recipe That Tastes Like You’ve Been to Bali!
Description: This easy and delicious raw vegan chocolate lava cake recipe will transport your taste buds to the exotic islands of Indonesia without ever leaving your kitchen. Made with wholesome, plant-based ingredients like dates, cacao powder, and coconut sugar, this dessert is perfect for kids and adults alike who are looking to satisfy their sweet tooth while staying healthy. Best of all, it only takes minutes to prepare and can be made using just one bowl!
Serves: 8-10
Difficulty: Easy
Prep Time: 15 min
Cook Time: None (Assembly required)
Total Time: Less than 1 hour (including cooling time)
Ingredients:
For the cakes:
1 cup medjool dates, pitted and soaked in hot water for at least 30 minutes or overnight
1/2 cup unsweetened applesauce
1 1/2 cups gluten-free rolled oats (not instant)
1/2 cup tapioca flour
1/2 cup arrowroot starch
1 teaspoon baking soda
1 teaspoon sea salt
1 cup melted coconut oil (optional)
For the chocolate ganache:
1 1/2 cups raw cashews, soaked in filtered water for at least 4 hours or overnight
1/2 cup + 1 tablespoon maple syrup (or preferred liquid sweetener)
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch square baking pan with coconut oil. Line the bottom with parchment paper, allowing a few inches of overhang on each side. Grease the parchment paper as well. Set aside.
2. In a food processor, combine the drained dates, applesauce, and 1/2 cup of water. Process until smooth and creamy, scraping down the sides occasionally. Add the remaining cake ingredients (oats through sea salt) and process until a thick batter forms. The mixture should hold its shape when you stop processing. If it’s too dry, add more date puree.
3. Transfer the batter into the prepared baking pan and spread evenly. Place the pan in the freezer for 10-15 minutes to set the top layer. Remove from the freezer and use a knife or offset spatula to loosen the edges of the cake. Carefully flip the cake onto a plate, removing the parchment paper. Use the excess parchment paper to lift up the cake and invert it back into the prepared pan. Smooth out any cracks or imperfections. Return the pan to the freezer for another 10-15 minutes.
4. Meanwhile, prepare the chocolate ganache filling. In a high-powered blender, combine the soaked and drained cashews, maple syrup, cocoa powder, and vanilla extract. Blend on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender as necessary.
5. Once the cake has chilled again, pour the warm(ish) chocolate ganache filling over the top of the cake, spreading it evenly with a spoon or spatula. Gently tap the pan on the counter a few times to release any air bubbles. Allow the cake to sit at room temperature for about 30 minutes to soften the chocolate slightly.
6. To serve, run a butterknife or thin skewer around the edges of the cake to loosen it. Place a serving plate upside down on top of the springform pan, and carefully flip the pan and plate together. Remove the side of the springform pan and enjoy your beautiful, gooey chocolate lava cake!
7. Store leftover c
Steps
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1
Done
|
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch square baking pan with coconut oil. Line the bottom with parchment paper, allowing a few inches of overhang on each side. Grease the parchment paper as well. Set aside. |
|
2
Done
|
In a food processor, combine the drained dates, applesauce, and 1/2 cup of water. Process until smooth and creamy, scraping down the sides occasionally. Add the remaining cake ingredients (oats through sea salt) and process until a thick batter forms. The mixture should hold its shape when you stop processing. If it's too dry, add more date puree. |
|
3
Done
|
Transfer the batter into the prepared baking pan and spread evenly. Place the pan in the freezer for 10-15 minutes to set the top layer. Remove from the freezer and use a knife or offset spatula to loosen the edges of the cake. Carefully flip the cake onto a plate, removing the parchment paper. Use the excess parchment paper to lift up the cake and invert it back into the prepared pan. Smooth out any cracks or imperfections. Return the pan to the freezer for another 10-15 minutes. |
|
4
Done
|
Meanwhile, prepare the chocolate ganache filling. In a high-powered blender, combine the soaked and drained cashews, maple syrup, cocoa powder, and vanilla extract. Blend on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender as necessary. |
|
5
Done
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Once the cake has chilled again, pour the warm(ish) chocolate ganache filling over the top of the cake, spreading it evenly with a spoon or spatula. Gently tap the pan on the counter a few times to release any air bubbles. Allow the cake to sit at room temperature for about 30 minutes to soften the chocolate slightly. |
|
6
Done
|
To serve, run a butterknife or thin skewer around the edges of the cake to loosen it. Place a serving plate upside down on top of the springform pan, and carefully flip the pan and plate together. Remove the side of the springform pan and enjoy your beautiful, gooey chocolate lava cake! |
|
7
Done
|
Store leftover c |
