Baked Goods & Sweet Treats Recipes Vegan

BAKE OFF BAKE ALONG: WEEK 5 (PUDDINGS)

peanut butter melting out

Puddings have always been a surprisingly good week for me. Especially because they are the one type of baking and dessert that I tend not to do. Pudding week several years ago was when Paul Hollywood tweeted that my sticky toffee puddings looked perfect  “very neat. Impressive!” were his exact words. That’s the highlight of my career as a baker. 

This week was a sort-of no brainer for me. I don’t like steamed puddings *shudders* and Sam and I don’t have a freezer which pretty much ruled out making trifles. (In fact, we only have a tiny student dorm sized refrigerator – life is hard sometimes #firstworldproblems).

Vegan Peanut Butter Chocolate Lava Cakes

Vegan Peanut Butter Chocolate Lava Cakes
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 200 g vegan butter (plus a little extra for greasing the cake tin)
  2. 200 g white sugar
  3. 200 g plain flour
  4. 80 g cocoa powder (plus a little extra for dusting the cake tin)
  5. 1 tsp baking powder
  6. 1 tsp vanilla extract
  7. 1/4 tsp salt
  8. 3 tbsp almond/soy/oat milk
  9. 1 can chickpeas (reserve the water - the aquafaba only)
  10. 8 teaspoons of peanut butter
Instructions
  1. Preheat oven to 180°C. Generously grease all your ramekins or pudding tins with vegan butter and then dust them with cocoa powder.
  2. In a medium bowl, cream the butter and sugar together for a few minutes until light and fluffy. Then sieve the flour and cocoa powder into the bowl, then add the salt and baking powder.
  3. Next, strain the chickpeas and capture the aquafaba (chickpea water) in a separate bowl. Then add the aquafaba, milk and vanilla extract to the mixing bowl, and mix with the other cake ingredients until well combined.
  4. Spoon chocolate batter evenly into each prepared ramekin. Then add a dollop of peanut butter and top with a tiny bit more chocolate batter. Do not fill more than 2/3rds full.
  5. Place your ramekins/pudding cups onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because they will be super hot!
Notes
  1. They are best served warm and gooey!
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Rhyme & Ribbons http://rhymeandribbons.com/
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batter
adding in peanut butte
just out of the oven
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peanut butter melting out
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harold-and-the-vegan-molten-chocolate-lava-cake harold judging

Harold was over the moon with this week’s bake. Obviously dogs can’t have chocolate, but you always want what you can’t have, right? So he judged it 5 out of 5 licks! 

I’m super excited to see what you’ve created, so link up your bakes below: 


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