This chocolate molten cake is strictly for adults only! Flavored with Kahula, it’s a decadent treat for two. But you can always double the recipe and make enough to share with your friends.
And because it’s made with only a Tablespoon of oil – applesauce replaces the rest of the oil – it’s lower in calories than many other molten cakes. But I wouldn’t exactly call it low-calorie. Where would be the fun in that?
Besides being gluten free, it’s also dairy-free and can be made without egg, if need be.
Note: If you feel I’ve been too conservative with the Kahlua and you’d like to add more, you may. But more on that later…
- GF flour mix - 1/4 cup
- coconut sugar (Sucanat organic cane sugar) - 3 Tablespoons
- unsweetened cocoa - 1 1/2 Tablespoons
- baking soda - 1/2 teaspoon
- sea salt - 1/8 teaspoon
- ground cinnamon - 1/4 teaspoon
- chocolate chips - 2 Tablespoons (dark or regular)
- egg - 1 or * 1/4 cup egg replacement
- pure vanilla extract - 1/2 teaspoon
- coconut oil (or another of your choosing) - 1 Tablespoon
- unsweetened applesauce - 3 Tablespoons
- Kahlua - **1 Tablespoon
Preheat oven to 350 degrees Fahrenheit. Spray two baking dishes. (The ramekins I used for this are 7 oz. each)
Measure and whisk together the: GF flour mix, sugar, cocoa, baking soda, sea salt, and cinnamon
In a separate bowl measure and whisk together the: egg, vanilla, oil, milk and Kahlua
Add the liquid ingredients to the dry and mix well, then spoon into prepared baking dishes and bake for 12 to 15 minutes. Oven temperatures may vary so keep an eye on them. This cake is actually better if it's a little underdone, rather than overdone. You don't want to lose all that gooey goodness!
I'm showing it plain so you can see how the cake has pulled slightly away from the edges of the ramekin - a sign it's done.
Serve warm. Sprinkle with powdered sugar, a dollop of your favorite topping, vanilla ice cream or eat it all by itself! :)
*To make an egg replacement: Measure 1 Tablespoon chia seeds or ground flax seeds and 3 Tablespoons hot water. Stir together and allow to set until it forms a gel. Then add to the liquid ingredients as you would an egg.
**As mentioned above - If you'd like a bit more Kahlua flavor, you may add an additional Tablespoon of Kahlua to the batter. In the past I have actually added as many as 3 Tablespoons total, but I warn you that makes it very strong and it may not appeal to everyone's tastes! :)