Molten Lava Cake. Lots of ways. vegan glutenfree.

Happy Mothers Day to all the loving Moms! Wishing I was close to Mom celebrating it with her. Thank you Mom, for being who you are, for being there, for that spontaneous energy, for all the fun and all the endless love.

I made some Molten Lava French Toasts just recently. But nothing beats a real molten lava cake! I have been baking single portions for myself every other day with variations like a mocha version, salted caramel version, with different dark chocolate bars(mint, chili, orange- all Theos)

Though my mom isnt a big fan of chocolate. she has developed a bit of a liking now, because of the amounts of chocolate she sees and tastes every time she visits. While growing up, the only chocolate item we ate was Cadbury's dairy milk bars, that too occasionally. Chocolate had not invaded the dessert market then. The desserts we would crave during any celebration were usually Indian sweets(usually dairy heavy). Every few weeks, I vegan-ize some Indian sweets, make them healthier, tastier and cruelty free. You can find the collection Here.

If you dont have non dairy yogurt, you can substitute it with any creamy nut milk plus a few drops of vinegar.

You can also sub any flour of choice. Whole Wheat or gf flours.

To be able to take the cake out of the ramekin, grease and flour the ramekin well, and bake a few minutes longer. I like to serve within the ramekin, since those an be baked till just about done with a more gooey center. The recipe can easy be doubled/tripled up.

Chocolate bars towered up.

Cake batter evened out

Baked and ready to dig in.

Ingredients: Makes 1 3.5 inch Ramekin

1 Tablespoon Maple syrup

2 teaspoons oil (organic canola or virgin coconut)

1 teaspoons raw sugar ground(for sweeter, I dont add sugar)

1 Tablespoon semi sweet chocolate chips vegan

1.5 Tablespoons Oats

1.5 Tablespoons raw ground almond flour/ or ground cashew
1/2 teaspoon flaxmeal(optional)

1/4 scant teaspoon baking powder

1 teaspoon So Delicious dairy free plain coconut milk yogurt or non dairy yogurt or thick nut milk and a few drops of cider vinegar

Method:

Heat up the maple till it starts to boil.

Add the oil and chocolate chips and raw sugar if using and mix well until chocolate melts.

Add the coconut yogurt, dry ingredients, mix well. Use a few drops of almond milk if needed to make a smooth batter.

Grease ramekin, Pour a little batter in the middle and top with chopped chocolate bar or a big sized chunk on it.

Drop batter all around and on top.

Bake at preheated 375 degrees F for 13-14 minutes.

This version is softer and more chocolatey than version 2.

For a mocha version, add 1/2 teaspoon instant coffee or strong brewed coffee.

For the Caramel version, put half the batter in the ramekin, then some vegan caramel candy or thick syrup (I used salted Caramel from Hot Cakes) in the middle and top with the remaining batter. Bake for 12-13 minutes.

The caramel is more viscous so it might ooze a bit on the sides, but it tastes soooo amazing!

The wavy ramekin pictures are the caramel mocha version.

Ingredients: Version 2 . One 3.5 inch Ramekin

2 Tablespoons Oats

2 Tablespoons raw ground almond/cashew flour( or 1 Tbsp whole wheat flour and 1 Tbsp almond)

1.5 Tablespoons ground raw sugar or sweetener of choice

1/4 scant teaspoon baking powder

1 Tablespoons cocoa powder

2 teaspoons oil( I use organic canola or virgin coconut)

1 Tablespoon So Delicious dairy free plain coconut milk yogurt or non dairy yogurt

1 Tablespoon Coconut milk/almond milk or non dairy milk(I use plain SoDelicious dairy free or home made almond milk)(Or use 2 teaspoons non dairy yogurt mixed with 1 teaspoon water)

chunk of vegan chocolate or bars(I use about 1.5 inch block or layer 1.5 inch bar pieces 4 deep)

Oil and Oat flour for dusting

Method:

In a bowl, mix all the dry ingredients well.

Add all the wet and make a thick batter. A few drops of liquid less or more depending on the yogurt and milk consistency.

Grease a ramekin and dust liberally with Oat flour.

Place a small amount of batter in the middle then place a chunk of chocolate on top.

Drop the rest of the batter on the chocolate and around.

Bake in preheated 375 degrees F for 17-18 minutes.(14-15 minutes if eating out of the ramekin)

Let cool for 5 minutes. Loosen the sides and remove from ramekin.

Serve!. If serving later, microwave for 8 seconds so the chocolate inside heats up and melts a bit.

For microwaved version:

Microwave the Ramekin for 1 minute 5 seconds to 10 seconds. Cool for 2 minutes before serving.

This cake is heading to Ricki's wellness weekend, Slightly indulgent Tuesdays, Hearth and soul blog hop, Allergy free wednesdays, Ellas potluck.

Oozy caramel...

Lets not forget the Moms who need our help every second, everyday. The Cows, who are used, abused, slaughtered, abandoned and get only a few minutes with their every new born.

You can help! by bidding for goodies on the VSPCA fundraiser, or Sharing on any social media to spread the word. VSPCA takes in all Cows, buffaloes and calfs, rescues them from illegal slaughter or transport or abandonment and work continuously to educate everyone around about the plight and the needed change.

Get some yummylicious Cookies, or the salted Caramel jars, unique hand made items or Books for your Mom and help these other Moms as well. Its a 2 in 1 deal :)