Gluten-free & dairy-free mini chocolate lava cakes

November 8, 2019

Chocolate is one of the worlds best creations. Who new something so simple could bring such happiness to peoples life. 🙂

If you couldn’t already tell, I’m a huge lover of chocolate! Chocolate chip cookies, chocolate brownies, chocolate covered raisins, or just a huge bar of chocolate. Whatever food, as long as it’s covered in chocolate, there’s a 99% chance I’ll eat it. Sorry but broccoli and Brussels sprouts will never work for me.

If you too love chocolate and are looking for the perfect dish to make this Holiday season, then look no further. Today’s recipe is one of my favorites and it’s sure to become yours as well.

Ingredients

1/3 cup + 1/4 tsp gluten-free oat flour
2 TBSP corn starch
3/4 cup dark chocolate morsels
1/4 cup canola oil
1/2 cup powdered sugar
1/2 tsp instant espresso powder
2 large eggs
2 large egg whites
1 TBSP powdered sugar (for topping at the end)

Directions

Preheat oven to 425 F
Combine oat flour and corn starch in a bowl
Melt chocolate chips and canola oil on stovetop or in a microwave. Stir in powdered sugar and espresso powder. Add eggs and egg whites and stir until blended. Add in flour and combine.
Poor batter into cupcake tins and bake for 10 minutes or until edges are puffed and set but center is soft.
Cool 2 minutes in tins, sprinkle with powdered sugar and enjoy. 🙂

Mini chocolate lava cakes

{Gluten-free, dairy-free}

Print Recipe

Prep Time 15

Cook Time 10

Course Dessert

Servings 6 cakes

Ingredients

1/3 cup + 1/4 tsp gluten-free oat flour
2 TBSP corn starch
3/4 cup dark chocolate morsels
1/4 cup canola oil
1/2 cup powdered sugar
1/2 tsp instant espresso powder
2 large eggs
2 large egg whites
1 TBSP powdered sugar for topping at the end

Instructions

Preheat oven to 425 F
Combine oat flour and corn starch in a bowl
Melt chocolate chips and canola oil on stovetop or in a microwave.
Stir in powdered sugar and espresso powder. Add eggs and egg whites and stir until blended. Add in flour and combine.
Poor batter into cupcake tins and bake for 10 minutes or until edges are puffed and set but center is soft.
Cool 2 minutes in tins, sprinkle with powdered sugar and enjoy. 🙂