Gluten-free & dairy-free mini chocolate lava cakes

Chocolate is one of the worlds best creations. Who new something so simple could bring such happiness to peoples life. ๐Ÿ™‚

If you couldn’t already tell, I’m a huge lover of chocolate! Chocolate chip cookies, chocolate brownies, chocolate covered raisins, or just a huge bar of chocolate. Whatever food, as long as it’s covered in chocolate, there’s a 99% chance I’ll eat it. Sorry but broccoli and Brussels sprouts will never work for me.

If you too love chocolate and are looking for the perfect dish to make this Holiday season, then look no further. Today’s recipe is one of my favorites and it’s sure to become yours as well.

Wait! Did you know I currently have a giveaway going on? It’s perfect for the Holidays because you have a chance to win a gluten-free cookbook and a paleo one. To enter visit my post here- https://diylifestyle.co/2019/11/01/avocado-chocolate-brownies-paleo-dairy-free-600-followers-huge-holiday-giveaway/


DIY Lifestyle

Ingredients

  • 1/3 cup + 1/4 tsp gluten-free oat flour
  • 2 TBSP corn starch
  • 3/4 cup dark chocolate morsels
  • 1/4 cup canola oil
  • 1/2 cup powdered sugar
  • 1/2 tsp instant espresso powder
  • 2 large eggs
  • 2 large egg whites
  • 1 TBSP powdered sugar (for topping at the end)
DIY Lifestyle

Directions

  1. Preheat oven to 425 F
  2. Combine oat flour and corn starch in a bowl
  3. Melt chocolate chips and canola oil on stovetop or in a microwave. Stir in powdered sugar and espresso powder. Add eggs and egg whites and stir until blended. Add in flour and combine.
  4. Poor batter into cupcake tins and bake for 10 minutes or until edges are puffed and set but center is soft.
  5. Cool 2 minutes in tins, sprinkle with powdered sugar and enjoy. ๐Ÿ™‚
DIY Lifestyle

Mini chocolate lava cakes

{Gluten-free, dairy-free}
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Servings: 6 cakes

Ingredients

  • 1/3 cup + 1/4 tsp gluten-free oat flour
  • 2 TBSP corn starch
  • 3/4 cup dark chocolate morsels
  • 1/4 cup canola oil
  • 1/2 cup powdered sugar
  • 1/2 tsp instant espresso powder
  • 2 large eggs
  • 2 large egg whites
  • 1 TBSP powdered sugar for topping at the end

Instructions

  • Preheat oven to 425 F
  • Combine oat flour and corn starch in a bowl
  • Melt chocolate chips and canola oil on stovetop or in a microwave.
  • Stir in powdered sugar and espresso powder. Add eggs and egg whites and stir until blended. Add in flour and combine.
  • Poor batter into cupcake tins and bake for 10 minutes or until edges are puffed and set but center is soft.
  • Cool 2 minutes in tins, sprinkle with powdered sugar and enjoy. ๐Ÿ™‚
DIY Lifestyle

Recreate this recipe and tag @theresahealeyy on your instagram post/ story or tweet me a picture (@theresah28) of your recreation to be featured on my blog. Or if you don’t have social media then send me a picture via email (my ‘contact’ tab). 

Thanks for reading today’s post and checking out my blog. Next blog post โ†’ Monday! 

๐ป๐’ถ๐“‹๐‘’ ๐’ถ ๐‘”๐“‡๐‘’๐’ถ๐“‰ ๐’น๐’ถ๐“Ž!

This is my own recipe and pictures. If you use my content on your website please credit my blog.

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2 Comments

    1. Oh my gosh!!!

      These sound absolutely delicious!!

      I look forward to making them๐Ÿ‘

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