- 3 tablespoons liquid coconut oil, plus more for greasing the pan
- 1⁄3 cup cacao powder, plus more for dusting the pan
- 3⁄4 cup unsweetened nondairy milk, at room temperature
- 1 teaspoon apple cider vinegar 1 cup dairy-free dark
- 1 cup chocolate chips (dairy free if desired)
- 3⁄4 teaspoon pure vanilla extract
- 1⁄2 cup coconut sugar
- 3⁄4 cup unsweetened applesauce
- 1 cup gluten-free oat flour
- 3⁄4 teaspoon baking powder
- 8 (1-ounce) squares dairy-free dark chocolate (Hu’s Salty Dark Chocolate is my fave)
- Preheat the oven to 350°F. Grease 8 cups of a 12-cup muffin pan with a bit of coconut oil and then dust them with cacao powder.
- In a large bowl, combine the nondairy milk and apple cider vinegar. Let the mixture sit for about 5 minutes.
- In a small saucepan, melt the chocolate chips over medium-low heat. Stir until completely melted. Remove from the heat.
- Add the coconut oil, vanilla, coconut sugar, and applesauce to the milk and vinegar, and mix well with a whisk or electric hand mixer. Add the cacao powder, oat our, and baking powder and mix again until there are no lumps. Stir in about half of the melted chocolate.
- Fill each prepared muffin cup with 1⁄4 cup of the batter and place a square of chocolate in the middle of each cup, gently pushing it down into the batter. Top with the rest of the batter, making sure the chocolate squares are covered.
- Bake until a toothpick inserted in the side of a cake comes out clean (inserting it in the center will not work since the toothpick will prick the melted chocolate square), 15 to 17 minutes.
- Let the cakes sit for about 5 minutes. Invert a large baking sheet over the muffin pan, carefully flip the pan, and lift it off to release. Top with the remaining melted chocolate and serve immediately. Leftover lava cakes will keep in the fridge for 5 days. Reheat them in the microwave in 15-second increments.
Don’t feel like using oat flour? Sub in 1 cup sprouted spelt flour instead.