Deliciously Rich Chocolate Ramekin Cakes

INGREDIENTS:

• 100g flour*
• 50g unsweetened cocoa or cacao powder
• 75g coconut sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 60g dark, dairy free chocolate
• 2 tablespoons ground flaxseed
• 3 tablespoons water
• 90ml (5 tablespoons) plant milk
• 1 1/2 teaspoons vanilla extract
• 50g coconut oil

*gluten free flour mix: 50g almond flour, 25g oat flour & 25g tapioca flour (or use your own preferred brand of gluten free or regular flour)

METHOD:

1. Soak the ground flax seeds in water for 15 minutes to make the flax egg.
2. Set the oven for 180 degrees.
3. Grease the ramekins with coconut oil and place on a baking tray.
4. Powder the coconut sugar by processing in a blender for 20 seconds.
5. Sieve the flour, cocoa, sugar and baking powder into a mixing bowl.
6. Add the salt.
7. Melt the chocolate slowly, whilst stirring, over a bain marie, (a saucepan of hot water with a heat proof bowl over it to melt the chocolate in).
8. Add the coconut oil into the melted chocolate and stir until the oil melts.
9. In a jug, mix the milk, vanilla extract and flax egg.
10. Pour the jug of wet ingredients into the mixing bowl of dry ingredients.
11. Add the melted chocolate mixture too and stir well. It should form a stiff batter.
12. Spoon the mixture into the ramekins and bake for 12 -14 minutes.