Protein Lava Cake
A single-serve vegan protein lava cake baked in one ramekin, with a hidden chocolate square that melts into a gooey center.
Servings 1 servings
Calories 1411kcal
Ingredients
- 1.8 oz dark chocolate chopped; approx. 50 g
- 2 squares dark chocolate for the center
- 3 tbsp neutral oil plus extra for greasing; approx. 40 g
- 1 scoop chocolate or hazelnut protein powder approx. 30 g
- 3 tbsp all-purpose flour approx. 23 g
- 2 tbsp cocoa powder approx. 11 g
- 3–4 tbsp maple syrup approx. 60–80 g
- ½ cup milk approx. 120 ml, I use soy milk but any milk works.
Instructions
- Preheat the oven to 375°F (190°C) and grease the ramekin with oil.
- Melt the chopped chocolate and oil in the microwave in 30-second bursts, stirring each time, until smooth.
- Add the protein powder, flour, cocoa powder, maple syrup and milk. Mix only until smooth. The batter should be thick but spoonable, like brownie batter. If it feels like dough, add an extra splash of milk, because some protein powders soak up more liquid than others.
- Spoon in half the batter, press the chocolate squares into the middle, then cover with the rest of the batter.
- Bake for 16 to 18 minutes, until the edges are set and the center is still soft. Start checking at 15 minutes.
- Rest for 5 minutes, run a knife around the edge and flip onto a plate. Serve warm with ice cream.
Notes
- Without protein powder: leave out the protein powder, use ¼ cup (31 g) flour and 3 tbsp (16 g) cocoa powder, and reduce the milk to ¼ cup (60 ml). Bake for 18 to 20 minutes, starting to check at 17.
- Don’t overbake: the center dries out quickly, and protein powder makes this happen faster.
- Recipe inspired by @itsvegansis.
Nutrition
Calories: 1411kcal | Carbohydrates: 117g | Protein: 40g | Fat: 92g | Saturated Fat: 34g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 3mg | Sodium: 389mg | Potassium: 1243mg | Fiber: 20g | Sugar: 66g | Vitamin A: 505IU | Vitamin C: 9mg | Calcium: 389mg | Iron: 20mg