Maple Syrup

Plant-Based Chocolate & Peanut Butter Lava Cakes From Samah Lakha

January 26, 2022
1 Ratings
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 6 lava cakes
Author Notes

These gooey lava cakes are so oh-so rich and chocolatey, you’d probably never guess they’re made from plant-based ingredients, like coconut oil and oat milk. I like to serve them warm from the oven with chopped Pocket-Size Peanut Butter Pies from Pri’s Puddings on top (they’re also in the molten center), along with ice cream, and fresh berries. They are the perfect dessert for a dinner party or special occasion, and are super easy to make yet highly impressive.—Samah LakhaFood52

Test Kitchen Notes

This recipe is shared in partnership with GREAT British Food and was developed using Pri’s Puddings Pocket-Sized Peanut Butter Pies, which are proudly produced in Great Britain. —The Editors

What You'll Need
  • For the gooey center:
  • 2 tablespoons coconut oil, plus more for greasing
  • 2/3 cup smooth peanut butter
  • 1/3 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 Pri’s Puddings Pocket-Sized Peanut Butter Pies, roughly chopped
  • For the cakes:
  • 1 ½ cups all-purpose flour
  • 1 1/4 cups ground almonds
  • 1/4 cup light brown sugar
  • 1/4 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 cup plus 2 tablespoons maple syrup
  • 1 1/2 cups oat milk
  • 2 tablespoons coconut oil, melted
  • 1/3 cup smooth peanut butter
  • 1/2 cup cocoa powder
  • 2 Pri’s Puddings Pocket-Sized Peanut Butter Pies, roughly chopped (for serving)
  1. Preheat the oven to 350°F and grease a 6-cup muffin pan with coconut oil.
  2. Prepare the gooey center: Add the ingredients for the gooey center to a saucepan set over low heat and stir to combine until the mixture is smooth and glossy.
  3. Pour into a heat-safe container and put it in the fridge or freezer to set while you make the lava cake batter.
  4. Make the lava cake batter: To a large mixing bowl, add the all-purpose flour, ground almonds, light brown sugar, oat flour, and baking soda and stir to combine.
  5. Add the maple syrup, oat milk, melted coconut oil, and peanut butter and stir until the batter is well combined.
  6. Sift in the cocoa powder and stir until just combined.
  7. Prepare the lava cakes: Pour just over half of the lava cake batter into the muffin holes.
  8. Take the gooey center mixture out of the fridge or freezer and spoon it out into 6 large balls
  9. Place a ball in the center of each muffin hole (don’t push it down to the bottom) and cover with the remaining cake batter. Any excess batter can be baked in an extra muffin or cupcake pan.
  10. Bake for 20 to 25 minutes (the sides of the cake should be coming away from the tin and the cakes should feel spongy).
  11. Leave to cool for 10 minutes before taking the lava cakes out of the muffin pan and serving. Top each lava cake with the chopped Pri’s Puddings Peanut Butter Pies and enjoy!

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