Description
Delight in these vegan Chocolate Strawberry Brownie Lava Cakes, featuring a rich molten center with peanut butter cups and fresh strawberries. Baked in the air fryer, these individual cakes are moist, decadent, and paired perfectly with juicy roasted strawberries and vegan vanilla ice cream for an indulgent yet plant-based dessert.
Ingredients
Lava Cake Batter
- 50g dark chocolate chips
- 50g smooth peanut butter
- 30ml (2 tbsp) olive oil
- 30g thick coconut yoghurt (berry or plain)
- 60ml maple syrup
- 60ml plant-based milk
- 30g oat flour
- 15g (2 tbsp) cocoa powder
- 20g (2 tbsp) vegan chocolate protein powder
- ¼ tsp baking powder
- Pinch of salt
- 60g strawberries, chopped small
- 4 mini or 2 regular peanut butter cups (or squares of chocolate)
Roasted Strawberries
- 80g strawberries, halved
- Spray oil
To Serve
- Vegan vanilla ice cream
- Cocoa powder for dusting
Instructions
- Prepare ramekins: Grease two 4-inch oven-proof ramekins thoroughly and line their bottoms with parchment paper to ensure easy removal of the lava cakes after baking.
- Melt chocolate mixture: Place the dark chocolate chips, peanut butter, and olive oil in a heatproof bowl. Warm gently until fully melted and smooth. Allow the mixture to cool for 5 minutes.
- Combine wet ingredients: Whisk the cooled chocolate mixture with the coconut yoghurt, maple syrup, and plant-based milk until the batter is smooth and uniform in texture.
- Mix dry ingredients: In a separate bowl, combine oat flour, cocoa powder, vegan chocolate protein powder, baking powder, and a pinch of salt. Pour the wet chocolate mixture into this dry mix and whisk until a rich chocolate batter forms. Gently fold in the chopped strawberries.
- Fill ramekins: Spoon two-thirds of the batter evenly into each ramekin. Press the peanut butter cups or chocolate squares into the center of each. Top with the remaining batter and smooth the surfaces evenly.
- Air fry lava cakes: Place the ramekins in the first drawer of the air fryer. Set the temperature to 180ºC and bake for 12 minutes, until the cakes have risen, are slightly firm to the touch, and beginning to darken.
- Roast strawberries: While the lava cakes bake, line the second drawer of the air fryer with parchment paper. Arrange the strawberry halves on top, lightly spray with oil, and bake for 6 minutes until juicy and tender.
- Cool lava cakes: Remove the lava cakes from the air fryer and allow them to cool for 15 minutes to set up slightly before unmolding.
- Unmold and serve: Run a palette knife or blunt knife around the edges inside the ramekins to loosen the cakes. Invert carefully onto plates, remove the parchment paper, and serve with the roasted strawberries, a scoop of vegan vanilla ice cream, and a dusting of cocoa powder.
- Storage and reheating: To store, let the lava cakes cool completely in their ramekins, then refrigerate for 2-3 days. Before serving again, bring them to room temperature for one hour. Reheat in the air fryer at 180ºC in the ramekins for 3-5 minutes until warmed through, then cool slightly before unmolding to restore the molten center.
Notes
- Ensure the chocolate mixture is not too hot when adding yoghurt to prevent curdling.
- If vegan chocolate protein powder is unavailable, substitute with additional oat flour or another plant-based protein powder.
- The air fryer provides a quick and even bake, but ovens can be used at 180ºC for 12-15 minutes, monitoring closely.
- Adjust sweetness by modifying maple syrup quantity based on preference.
- Use parchment paper to prevent sticking and ease removal of lava cakes.
- Reheating gently is key to preserving the molten center texture.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Air Frying
- Cuisine: American
