We asked Lis at Treat Dreams for a tasty chocolate recipe she really delivered with this ooey gooey vegan cream egg lava mug cake! Now that's a mouth full!
If you have scales, it’s best to use those, but we've included cup and spoon measurements as a backup if not.
Interesting baking fact – Australian and American tablespoons are different sizes, and sets bought here sometimes have American ones (15ml) or Australian ones (20ml). To help you get the right result, we've sized this using teaspoons only.
20g plain flour (6 teaspoons)
30g caster sugar (8 teaspoons)
6g cacoa powder (4 teaspoons) you can use Dutch-processed made for baking
1g bicarb soda/baking soda (1/4 teaspoon)
1g finely ground salt (1/4 teaspoon)
40g coffee or warm water (2.5 teaspoons) coffee helps bring out the chocolate taste
1g vanilla extract (1/8-1/4 teaspoon)
11g oil of choice (2.5 teaspoons) choose a neutral taste oil, (preferably not olive oil) vegetable, sunflower or coconut oil will do.
Microwave for 60 seconds and check on the progress of your cake. Our microwave at Treat Dreams takes 1 minute 10 seconds, my home microwave isn’t very strong so takes 1 minute and 40 seconds. Every microwave is different so test until yours is just right.
Remove from microwave and scoop to the bottom with a spoon to enjoy your molten chocolate lava cake!
Tip! You can sub in your favourite Treat Dreams chocolates in place of the egg. Are you more of a caramel fan? Or maybe even cookies & cream? Break up some Caramel Chocolate Bears and add them instead. It’ll make a less sweet, rich, caramel chocolate.
Get all your Treat Dreams goodies online now at Flora & Fauna.
Flora & Fauna acknowledges Traditional Owners of Country throughout Australia and recognises the continuing connection to lands, waters and communities. We pay our respect to Aboriginal and Torres Strait Islander cultures; and to Elders past and present.