Chocolate Lava Cakes

Serves 3

This recipe is fairly easy to make, and they are great to serve a crowd: simply double the recipe if you’ve got more people to feed.

• Coconut oil, melted, for greasing • 120g (4.2oz) plain flour

• 110g (3.8oz) icing sugar

• 30g (1oz) cocoa powder, plus extra to decorate

• ½ tbsp instant ground coffee

• ½ tsp baking powder

• ½ tsp bicarbonate of soda

• 1 small ripe banana

• 120ml (4fl oz) dairy-free milk

• ½ tbsp apple cider vinegar

• ½ tbsp vanilla bean paste

For the chocolate filling:

• 120g (4.2oz) dairy-free chocolate,

broken into chunks

1 Preheat the oven to 180°C fan/200°C/ 400°F/Gas 6. Grease 3 individual 10 x 7.5cm (4 x 2in) ramekins with coconut oil.

2 Sift the flour, icing sugar, cocoa powder, coffee, baking powder and bicarbonate of soda into a medium-sized bowl and mix to combine.

3 In a separate bowl, mash the banana, then add the milk, apple cider vinegar and vanilla bean paste. Whisk to combine.

4 Add the wet ingredients to the dry and fold together — don’t overmix! Divide half of the batter between the ramekins, then carefully press a third of the chocolate chunks into the centre of each ramekin. Spoon the remaining batter over the chocolate chunks until they are completely hidden. You don’t want to overfill them as the sponge will rise in the ramekins.

5 Place the ramekins on a baking tray and place in the centre of the oven. Bake for 20-25 minutes. Once baked, carefully run a knife around the edge of each ramekin to help loosen the sponge.

6 Place the plate on top of each ramekin in turn, flip upside down, then lift off the ramekin. Serve the cakes with a dusting of cocoa powder, along with dairy-free cream, ice cream and fresh berries (optional). The chocolate will be runny while the sponge is hot, but will become less so as it cools, so these are best enjoyed straight from the oven.

Recipe from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, £20). Photography by Holly Jade.