I tried to make create a little piece of lockdown luxury for my partner’s birthday this week. The result wasn’t perfect, but it was better than it being a complete disaster! This less naughty variation of lava cake uses less oil and features the by-product of beet juice. Because being healthy and less wasteful is romantic too! 😜 You would need some ramekins for this recipe. The fluidity of the chocolate center depends on the brand of buttons you use. Mine was quite tame and stayed in the cake. If you have any recommendations for what chocolate brand to use for a more flowy lava, let me know! For a richer cake, I would suggest double-boiling a heaped tablespoon of chocolate buttons and adding that to your cake mix. The husband enjoyed this and I hope you do too!

BEETROOT CHOCOLATE LAVA CAKE

SERVES 3-4

INGREDIENTS:
2/3 cup (125g) beetroot pulp from juicing
1/2 cup wholewheat flour
3 tbsp cocoa powder + extra for dusting
4 tbsp coconut sugar
2 tbsp ground flaxseed soaked for 5 minutes in 1/2 plant-based milk
A pinch of salt
2 tbsp virgin coconut oil + some for oiling ramikins
1 tsp apple cider vinegar
1/2 tsp baking powder
A pinch of baking soda
A handful of vegan dark chocolate buttons (NOT compound chocolate!)

METHOD:
Pre-heat oven to 180 Degrees Celsius.
Mix all ingredients together except chocolate buttons.
Lightly coat inside of ramekins with coconut oil.
Pour cake batter into ramikins up until 2/3 full.
Take a generous amount of chocolate buttons and immerse them into the center of each ramekin, making sure that they touch the bottom too.
Place ramekins into oven and bake for 20 minutes.
When ready, remove from oven. With a knife, slowly cut around the inner wall of the ramekins to loosen up cakes while the ramekins are still hot. You will need oven mitts to keep you from getting burned.
Take a dessert plate and place the middle of it on top of a ramekin.
Using an oven mitt, hold the ramekin down against the plate and carefully flip both upside down, so that the plate is now the right side up.
Carefully remove ramekin.
Repeat steps with other ramekins.
If desired, dust cakes with cocoa powder.
Serve immediately.