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5 Minute Molten Chocolate Cake (Vegan) Yield 1 serving Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
A simple and delicious, somewhat healthy molten chocolate cake that can be made from start to finish in about 5 minutes. Prep Time 3 minutes Cook Time 1 minute

Ingredients:

Ingredients:

• 3 Tablespoons oat flour
• 1 Tablespoon ground flaxseed (substitute ground chia seeds)
• 1/4 teaspoon baking powder
• 2 Tablespoons cocoa powder (preferably not Dutch processed)
• 1 Tablespoon Maple syrup (add an additional tablespoon for sweetness if desired)
• 2 Tablespoons Applesauce (natural and unsweetened preferred)
• 2 Tablespoon Non-dairy milk (or slightly more)
• 1/4 teaspoon Vanilla extract
• 2 Strawberries, diced into 1/4 inch cubes (fresh or frozen)

Ganache Filling and Frosting:

• 1/2 cup vegan chocolate chips (plus a few extra for the filling and decoration)
• 1/4 cup Non-dairy milk

Optional topping:

• 1 Strawberry (fresh) cut in half or sliced

Special Equipment:

Whisk

Ramekin or small coffee mug

 

Preparation Method:

Putting it together:

Begin by making the molten ganache filling and frosting. Place the 1/2 cup of vegan chocolate chips and 1/4 cup of non-dairy milk in a microwave safe bowl or cup and heat on high for 20 to 30 seconds. Remove from the microwave and stir with a spoon or fork until the mixture is smooth.

In a small or medium sized bowl, whisk the oat flour, flaxseed, baking powder, and cocoa powder together until combined. Add the maple syrup, applesauce, non-dairy milk, and vanilla extract and whisk until fully combined and somewhat smooth. Note: Depending on the moisture content of your apple sauce, you may need slightly more or slightly less non-dairy milk.

If you are adding the diced strawberries, add them at this time and stir with a spoon until evenly incorporated.

Prepare you ramekin or mug by lightly spraying with non-stick cooking spray or by placing a large muffin cup liner in the ramekin or mug. Add 1/2 of the cake mixture into the ramekin or mug, and spoon 2 tablespoons of the ganache into the center of the cake mixture. If desired, and a tablespoon of additional chocolate chips on top of the ganache. Pour the remaining cake mixture on to to cover the ganache (and chocolate chips if using).

Place the cake in the microwave and cook on high for 45 to 75 seconds. The power of microwaves vary, so you may need to adjust your cooking time appropriately. Remove the cake from the microwave and let rest for 2 minutes. If not using a muffin cup liner, use a knife to scrape around the edges and turn the cake upside down on a plate, sliding it out of the ramekin or mug.

Pour additional ganache over the cake and spread with a knife to frost the cake. Decorate with sliced strawberries or other fresh fruit as desired. Eat while still warm so the center remains somewhat liquid.