Molten Chocolate Gluten-Free Cakes
Angela Marinelli, M.S., M.Ed.
AP gluten-free flour blend
raw cacao powder
or natural cocoa powder
plus 1/8 tsp sea salt
unsweetened non-dairy milk
vegan sour cream or unsweetened plain non-dairy yogurt
Preheat oven to 350F.
Grease and flour 8 ramekins or silicone baking cups.
Set aside 2 ounces of chocolate to melt, chop the other two ounces.
Sift dry ingredients together.
Melt Earth Balance, 2 oz of chocolate, sugar, milk, and vanilla together. Remove from heat snd stir into dry ingredients.
Fold in sour cream or yogurt.
Fill ramekins halfway with batter.
Evenly distribute rest of chopped 2 oz. of chocolate into each ramekin.
Cover chopped chocolate with remaining batter.
Set silicon molds or ramekins on a pizza grate or directly on oven racks. I use a pizza grate.
Bake for 12-16 minutes at 350F. I find the time varies depending if I bake in silicone baking cups or porcelain ramekins. Bake until sides are set and center still jiggles.
Remove from oven. Serve immediately.
If in a silicone baking cup flip upside down onto serving plate to unmold.
If in a ramekin, you can serve right in the ramekin or try to flip and unmold.
Serve with Killer Dairy-free Fudge Sauce or Paleo Caramel Sauce.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017