1 Servings 17 min Cook
1/4 Cup Almond Milk
1/2 Tsp Lemon Juice
2 1/2 Tbsp Sugar
1 Tbsp Coconut Oil
3/4 Tsp Vanilla Extract
1/4 Cup Applesauce, Canned
2 Tbsp Cocoa
1/4 Cup Wheat Flour
1/2 Tsp Baking Powder
1 Dash Salt
2 Oz (approx 60 pcs) Semisweet Chocolate
1 3/4 Cup Coconut Cream
1/2 Cup unsifted Powdered Sugars
Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder - shake out excess.
Preheat oven to 375 degrees F.
Add the almond milk and lemon juice to a small mixing bowl and mix.
Let set for a few minutes to activate.
Add the sugar, oil, vanilla, and applesauce and beat until foamy.
Then add cocoa powder, flour, baking powder, and salt.
Mix until no large lumps remain.
Add the melted semisweet chocolate and mix once more.
Divide the batter evenly between the two muffin tins - it should come up almost to the top.
Break up one square of the dark chocolate and push it down into the centers of the cakes.
Cover with batter using a spoon.
Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet.
It's OK if it's a little fudgy but you definitely don't want underdone cake.
Let rest in the pan for 4-5 minutes before removing.
Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert.
Gently transfer to serving plates.
Immediately top each cake with coconut whipped cream.
Whipped cream: Chill your coconut cream or milk in the fridge overnight.
Also chill a large mixing bowl 10 minutes before whipping.
Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Place cream in your chilled mixing bowl.
Beat for 30 seconds with a mixer until creamy.
Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled.
Will keep for up to 1 - 2 weeks.
