How to Make Chocolate Sunbutter Lava Cakes (Nut-Free & Dairy-Free)
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Preheat oven to 350°F (175°C). Grease 4 small ramekins.
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Melt Sunbutter, chocolate chips, and coconut oil in a saucepan over low heat, stirring until smooth.
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Whisk in maple syrup, cocoa powder, applesauce, baking soda, salt, and gluten-free flour until just combined.
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Fill ramekins halfway, add 1 tsp Sunbutter in center, cover with remaining batter.
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Bake 12-14 minutes, until edges set but centers remain gooey. Serve warm.
Pro Tips for Perfect Chocolate Sunbutter Lava Cakes (Nut-Free & Dairy-Free)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of sunbutter, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Chocolate Sunbutter Lava Cakes (Nut-Free & Dairy-Free)?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Chocolate Sunbutter Lava Cakes (Nut-Free & Dairy-Free)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for sunbutter?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.