Dark Chocolate Cinnamon Volcano Cake
- 1 1/2 cups plain flour
- 1/5 cup self raising flour
- 1/4 cup carob powder – plus extra to dust with
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 3 tbsp coconut sugar
- 1 tsp vanilla bean paste
- 1/4 cup almond meal
- 1/3 cup vegan butter plus extra to grease the tray
- 250g / 8.8oz dark vegan cooking chocolate
- Approx. 3/4 cup of non dairy milk, almond, soy, rice etc., warmed to room temperature
- 1/2 tsp corn flour
1. Sift all the dry ingredients into a large bowl and set aside.
2. Preheat an oven to 180C / 350F
3. Grease latex muffin tins with some vegan butter and then mix 1/2 tsp of cinnamon in with 3 tbsp of carob powder and lightly dust the tray as well, set aside the rest to dust the finished cakes.
4. With a bowl that fits over the top of a small pot, melt the chocolate and butter together. *You do this by filling the pot with 1/4 water and sit the bowl over the top so it seals the water in. Put the butter and chocolate into the bowl on a medium heat and stir until both are melted and mixed together.
5. Separate half the chocolate mix and add it to the dry ingredients with the vanilla and milk and stir until well combined pour into the molds until 1/3 full.
6. Add the corn flour to a little water and mix into a paste and combine with the chocolate mix.
7. Pour chocolate mix into a piping bag. Pipe the mixture in 1/4 cup amounts into the middle of the cake mixture in the tins, this is what makes the lava bit.
8. Next, bake for 15 to 20 min, or until just firm. You want these to be a little crisp on the out side but gooey in the middle!
9. Once out of the oven, carefully turn out and dust with the rest of the carob cinnamon mix serve with vegan ice cream and everyone will love you forever.
Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity. See all recipes by David