Dairy-free DESSERTS

If you enjoyed Veganuary and want some more sweet inspiration, these recipes are just the ticket. Chocolate lava cakes

Rich chocolate sponge with gooey molten cores.

SERVES 3 PREP 15 MINS COOK 25 MINS

✱ Coconut oil, melted, for greasing

✱ 120g plain flour

✱ 110g icing sugar

✱ 30g cocoa powder, plus extra to decorate

✱ ½tbsp instant ground coffee

✱ ½tsp baking powder

✱ ½tsp bicarbonate of soda

✱ 1 small ripe banana

✱ 120ml dairy-free milk

✱ ½tbsp apple cider vinegar

✱ ½tbsp vanilla bean paste

FOR THE CHOCOLATE FILLING:

✱ 120g dairy-free chocolate, broken into chunks

1 Preheat the oven to 200C/gas 6. Grease 3 individual 10 x 7.5cm 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 dairy-free milk, apple cider vinegar and vanilla bean paste. Whisk to combine.

4 Add the wet ingredients to the dry and fold together. Divide half of the batter between the ramekins, then press a third of the chocolate chunks into the centre of each ramekin. Spoon the remaining batter over the chocolate chunks. 5 Bake the ramekins for 20–25 mins.

6 Place a plate on top of each ramekin in turn, flip upside down, then lift off the ramekin. Serve hot with a dusting of cocoa powder.

Per Serving: 543 cals, 12g fat (7g saturated), 99g carbohydrates

FOOD ED’S TIP Don’t overfill the ramekins as the sponge will rise. If the cakes cool too much before serving, revive them by briefly warming them in the oven or microwave.