GUEST BLOGGER!

This impressive dessert recipe was developed, styled, and photographed from a guest blogger. Thank you, Dalia http://foodstylingandphotos.com!

Chocolate lava cake, fallen chocolate cake, molten center chocolate cake, chocolate fondant … these are just some of the names by which this intense, rich dark chocolate cake with a warm, gooey center is known. Chef Jean-Georges Vongerinchten is credited with inventing it in 1987, when he accidentally undercooked a chocolate cake.

A restaurant staple, this decadent dessert represents the epitome of indulgence for chocolate lovers. It’s traditionally made with dark chocolate, butter, white flour, sugar, and sometimes heavy cream. So the chocolate lover’s dream is not so dreamy for those trying to eat healthfully and calorie-consciously, even though dark chocolate does have health benefits.

But not here. This gluten free chocolate lava cake is the best of both worlds–indulgence with a healthy twist! And the avocado banana ice cream that pairs so nicely with it is a true delight!

gluten free chocolate lava cake

Makes 2 servings

1 tablespoon + 1/2 teaspoon unrefined coconut oil
1/4 cup almond flour
2 tablespoons + 1 teaspoon unsweetened cocoa powder
1 teaspoon + 1/2 teaspoon matcha (green tea powder)
1/2 teaspoon baking powder
1 tablespoon semi-sweet or bittersweet chocolate chips
Liquid vegan egg equivalent to 1 large egg
1 tablespoon pure maple syrup
1 to 2 tablespoons plain unsweetened almond milk

1. Adjust the oven rack to the middle position. Preheat the oven to 425°F.
2. Brush 2 (6- or 8-ounce) ramekins with 1/2 teaspoon of the coconut oil; place in the freezer.
3. Whisk or sift together the flour, 2 tablespoons of the cocoa powder, 1 teaspoon of the matcha, and the baking powder in a small bowl. Set aside.
4. Combine the remaining 1 tablespoon coconut oil with the chocolate chips in a small microwave-safe bowl and microwave on high for about 20 to 30 seconds, until chocolate melts upon stirring. Alternatively, heat a small amount of water in a sauté pan, like this style from Belgique cookware, over medium low heat; place the remaining coconut oil and chocolate chips in a stainless bowl and set over the saute pan, making sure the bowl doesn’t touch the water; and melt while stirring occasionally.
5. Add the egg equivalent to a medium bowl and whisk with a fork. Add the maple syrup and stir to combine. Add the chocolate mixture while stirring. Add the almond flour mixture and stir until the smooth. Add the almond milk and stir to combine, creating a cake batter consistency.
6. Dust the ramekins with the remaining 1 teaspoon cocoa using a small mesh strainer. Add the cake batter to each. Bake until the center just slightly jiggles, about 8 to 9 minutes. Do not overcook.
7. Let stand about 2 minutes, run a small knife around the edges of the cakes, and gently invert each onto a plate. Dust with the remaining 1/2 teaspoon matcha, and serve immediately.

*For vegans, replace the egg with chia seed “egg” that’s ideal for simple use in baking. Stir 1 tablespoon ground chia seeds with 3 tablespoons purified water and wait a few minutes until the water is absorbed.

Per serving: 250 calories, 19g total fat, 9g saturated fat, 0g trans fat, 0mg cholesterol, 40mg sodium, 19g total carbohydrate, 4g dietary fiber, 10g sugars, 7g protein

For an extra pleasurable experience, serve each cake topped with a scoop of avocado-banana ice cream!

avocado banana ice cream

Makes 3 servings

• 1 Hass avocado, pitted and peeled
• 1 1/2 teaspoons fresh lime or lemon juice
• 1 teaspoon lime zest
• 1 tablespoon pure maple syrup
  1 tablespoon plain unsweetened plant-based Greek-style yogurt
  1 banana, peeled, cut into chunks and frozen

1. Add the avocado, lime juice, lime zest, maple syrup, yogurt, and banana to a food processor. Cover and blend until smooth.
2. Transfer to a container and freeze until ready to use.

Culinary Nutrition Tips!

• Replace butter with a better-for-you plant-based fat, such as coconut oil.
• For an alternative to white flour, try almond flour; it’s one of the tastiest choices (especially if you’re following a gluten-free diet) and contains a significant amount of protein.
• Sweeten with pure maple syrup; it’s a natural alternative to sugar and actually contains nutrients beneficial for the immune system.
• To cut calories, use slightly less chocolate and add rich taste with unsweetened cocoa powder—a single tablespoon has about 15 calories.
• Give the cakes a healthier edge—and a surprising flavor accent—by adding some matcha, the Japanese powdered green tea. Its popularity keeps growing while research shows that the tea contains health promoting antioxidants.