Preheat oven to 400 degrees. Spray a standard muffin pan with nonstick spray and coat with granulated sugar; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Are you dairy-free and gluten-free but still want to enjoy a chocolate dessert? Don't worry! Dietitian Amanda has the recipe for the lava cakes of your dreams!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee granulated sugar | ||
| ½ c. dairy-free margarine | ||
| 4 oz. dairy-free semisweet chocolate, chopped | ||
| 1 c. Hy-Vee powdered sugar, plus additional for serving | ||
| 2 Hy-Vee large eggs | ||
| 2 Hy-Vee large egg yolks | ||
| 1 ½ tsp. Hy-Vee instant coffee | ||
| ¾ tsp. Hy-Vee vanilla extract | ||
| 6 tbsp. gluten-free all-purpose flour with xanthan gum | ||
| ½ tsp. Hy-Vee salt | ||
| Halo Top dairy-free sea salt caramel ice cream, for serving |
Things To Grab
- Standard muffin pan
- Hy-Vee nonstick cooking spray
- Medium microwave-safe bowl
- Whisk
- Kitchen thermometer
- Wire cooling rack
Directions
Place margarine and chocolate in a medium microwave-safe bowl and microwave and stir until melted and smooth. Stir in powdered sugar. Whisk in whole eggs and egg yolks, one at a time. Stir in instant coffee, vanilla, gluten-free flour, and salt.
Divide batter between prepared muffin cups. Bake for 12 minutes or until a kitchen thermometer inserted into center of cakes reaches 160 degrees and sides and centers are set and soft.
Remove muffin pan to a wire cooling rack. Cool 5 minutes. Carefully run a knife around the sides of the cakes to loosen. Invert warm cakes onto serving plates. If desired, sprinkle with additional powdered sugar and serve with dairy-free ice cream.
Nutrition facts
Servings
190 Calories per serving
1 cake
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 60mg
- Sodium: 180mg
- Total Carbohydrates: 20g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%