Perfect for a special occasion with friends or loved ones, these vanilla lava cakes will ooze a decadent chocolate sea salt center when hot out of the oven. The fluffy gluten-free cake is naturally sweetened and scented with fresh vanilla bean.
Blake & White Lava Cakes
For the Chocolate Sea Salt Center:
- ½ cup bittersweet chocolate chips
- 1 tbsp coconut oil
- 2 tsp vanilla extract
- 1 tsp coarse sea salt
For the Vanilla Bean Cake
- 3 eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut milk
- 3 tbsp Organic Avocado, Coconut, & Safflower Oil
- 1 tsp apple cider vinegar
- 1 vanilla bean split
- 1 cup blanched almond flour
- ½ cup tapioca or arrowroot starch plus more for dusting
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- Chosen Foods Avocado Oil Spray
Prepare the Chocolate Sea Salt Center ahead of time by adding the chocolate chips, coconut oil, and vanilla extract to a heat proof bowl. Set the bowl over a pot of simmering water (double boiler method) to gently melt the chocolate chips. Stir occasionally until the chips have just melted and the mix is smooth. Remove from the heat and stir in the coarse sea salt. Move the bowl to the freezer until the chocolate hardens, about 30 minutes.
Preheat the oven to 350°F. Spray 4 medium ramekins with Chosen Foods Avocado Oil Spray. Dust the inside of each with a small amount of tapioca starch and set them aside.
Prepare the Vanilla Bean Cake by adding the eggs, honey, coconut milk, Chosen Foods Oil Blend, apple cider vinegar, and seeds scraped from the inside of the vanilla bean into the bowl of a stand mixer. Mix on medium speed until the liquid is smooth. Add the almond flour, tapioca starch, baking powder, baking soda, and sea salt. Mix on medium high until the batter is smooth and no lumps are apparent, stopping to scrape the sides as needed.
Portion the batter between the 4 ramekins. Using a small cookie scoop, place a 1-2 tablespoon-sized scoop of the hardened chocolate into the center of each ramekin. Gently press the scoop into the batter until just barely covered. Be careful not to press the scoop of chocolate all the way to the bottom.
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the outer edge of the cake comes out clean. Allow the cakes to cool in the ramekins for about 5 minutes before carefully running a knife around the outer edge of the cake. Then place a plate over top of the cake and invert the ramekin onto the plate to remove the cake. Gently tap the ramekin to release the cake. Allow the cakes to cool on the plates for another 5-10 minutes before serving.