Chocolate Lava Cakes with Raspberries


  • 60mL Coconut Oil (melted and cooled)
  • 210 mL Unsweetened Almond Milk
  • 5 mL Apple Cider Vinegar
  • 5 mL Vanilla Extract
  • 160 grams All Purpose Gluten-Free Flour
  • 70 grams Coconut Sugar
  • 20 grams Cocoa Powder
  • 5 grams Baking Powder
  • 1 gram Baking Soda
  • 2 grams Sea Salt
  • 85 grams Dark Chocolate (squares)
  • 80 grams Raspberries


Let’s Cook!

  1. Preheat the oven to 175ºC. Grease the ramekins with oil.
  2. In a large bowl, whisk the coconut oil, milk, vinegar, and vanilla.
  3. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until just combined.
  4. Add half of the batter into each ramekin. Place the chocolate into the center and then fill the ramekins with the remaining batter.
  5. Place the ramekins on a baking sheet and transfer to the oven. Bake for 14 to 15 minutes, until the sides are cooked through and the top is mostly firm to the touch.
  6. Let cool a few minutes to continue cooking. Top with raspberries and serve. Enjoy!


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