Justin’s Almond Butter Chocolate Lava Cakes (gluten free and vegan) - Justins

Justin’s Almond Butter Chocolate Lava Cakes (gluten free and vegan)

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Justin’s Classic Almond Butter

INGREDIENTS

Lava Cake Batter:

1 C almond flour
¼ C tapioca starch
¼ C cocoa powder (spooned and leveled)
½ C maple syrup
½ tsp baking powder
½ tsp salt
¼ C melted refined coconut or avocado oil
⅓ C vegan yogurt (e.g., almond or coconut yogurt)

Molten Filling:

¼ C Justin’s Classic Almond Butter (chilled overnight in the jar)

DIRECTIONS

Chill the Almond Butter: Place a jar of Justin’s Classic Almond Butter in the refrigerator overnight to firm. This ensures the filling remains gooey and molten during baking.
Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
Make the Batter: In a mixing bowl, whisk together almond flour, tapioca starch, cocoa powder, baking powder and salt. In a separate bowl, mix melted coconut oil, maple syrup and vegan yogurt until smooth. Add the wet ingredients to the dry mixture and stir until a thick, smooth batter forms.
Assemble the Lava Cakes: Divide half of the batter evenly among the ramekins. Spoon 1 tbsp of chilled Justin’s Classic Almond Butter directly into the center of each ramekin. Cover with the remaining batter, ensuring the almond butter is fully encased. Fill each ramekin about 3/4 full.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers remain slightly jiggly. Avoid overbaking, as this will cook the almond butter and prevent the molten effect.
Cool & Serve: Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen and inverting onto plates. Serve warm and enjoy a gooey molten almond butter center.

Credit: @stelleandcobakes