Steamed Chocolate Molten Cakes [Vegan]

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Discover more recipes with these ingredients Steamed Chocolate Molten Cakes [Vegan] Ingredients You Need for Steamed Chocolate Molten Cakes [Vegan] How to Prepare Steamed Chocolate Molten Cakes [Vegan] Notes

Discover more recipes with these ingredients

Steamed Chocolate Molten Cakes [Vegan]

Allow me to introduce you to my new favorite chocolate cake recipe. Meet my steamy little friend — my healthy chocolate buckwheat molten mini cake. It’s like I baked a chocolate bomb into these little cakes. Best of all, this recipe serves exactly two people! No leftovers, no waste, just…

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Ingredients You Need for Steamed Chocolate Molten Cakes [Vegan]

2/3 cup raw buckwheat groats (soaked six hours or longer in salted water with a touch of white vinegar)
1/2 cup, plus 1 tbsp brown rice flour
pinch salt
3/4-1 cup or more coconut water
1.5 tsps unsweetened pear or apple butter (or sub maple, agave, rice syrup, coconut nectar or raw honey if desired)
1 tsp chia seeds
1 tbsp coconut oil
1 pretty ripe banana, peeled and sliced
1.5 tsp extra virgin olive oil
3 heaping tbsp or more raw cacao powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla extract
stevia to taste

How to Prepare Steamed Chocolate Molten Cakes [Vegan]

Strain and rinse your soaked buckwheat until your water runs clear. Drain well.
Add the buckwheat to a food processor and blend until smooth.
Add the coconut water and blend well.
Add all remaining ingredients except the stevia and blend until very smooth. Taste!
Add just enough liquid stevia to sweeten the mixture to your desired sweetness. If the batter is not very chocolatey or tastes too much of banana, add more cacao and blend.
Taste again and sweeten more with stevia if necessary.
Stop adding stevia and cacao when your cake batter flavor is reminiscent of real chocolate cake batter.
Fill the bottom one third of a large pot with water and bring to a boil.
Top with a bamboo steamer.
Grease two ramekins with a little coconut oil and divide the batter between them evenly.
Place the filled ramekins in the steamer. Cover and steam gently over medium to low heat until the cakes are risen and semi firm or firm to the touch. Try not to uncover the lid during cooking as the steam will escape. Instead, wait until the cakes are fragrant before checking for doneness. The more semi firm to the touch the cakes are, the more molten they will be inside. You can test for doneness with a toothpick. My cake centers were somewhat molten even though the cake tops were firm to the touch. If you don’t want a molten cake but a fully cooked cake, wait until your toothpick inserts and comes out clean with no crumbs or goo. Serve your cooked cakes warm with spoons.