This delicious warm chocolate cake with an indulgent gooey chocolate centre is a real crowd pleaser. Pair it with vanilla ice cream, top it with berries or eat it just as it is.
1 pack Violife Cocospread
120g all-purpose flour
60ml coconut oil
100ml canned coconut milk
22g dark chocolate, in 4 pieces
½ tsp salt
1tsp cocoa powder
½ tsp baking powder
¼ tsp baking soda
1tsp vanilla extract
Icing sugar, to serve
Prep Time: 30 mins
Preheat oven to 180°C. Grease 4 ramekins with coconut oil and then dust with flour, shaking off any excess.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder and baking soda. Pour in the coconut oil and vanilla extract. Gradually add coconut milk and Violife Cocospread. Whisk until smooth.
Divide the batter into the prepared ramekins. Push one piece of dark chocolate into the center of each ramekin.
Bake for 25 minutes, remove from oven and allow to cool slightly for 10 minutes, before removing from the ramekin and serving upside down. You might need the help of a knife to release the cake from its mold along the sides of the ramekin.
You can serve with vegan ice cream or simply sprinkle with some icing sugar.