PREP: 00:15
COOKING: 00:15
COOKING TIME: 02:30
4 PORTIONS
Ingredients
- 1 tbsp vegetable oil
- 60g dairy-free butter
- 60g maple sugar
- 1 banana, mashed with a fork
- 1 tbsp maple syrup (preferably golden for its delicate flavour)
- 30g dark chocolate
- 60ml almond milk
- 60g self-raising flour
- 3 tbsp cocoa powder
- 1 pinch of salt
- 1 tbsp vanilla paste
Method
- Prepare your ramekins or tins by brushing them with flavourless vegetable oil then dust them with cocoa powder.
- Cream together the dairy-free spread and maple sugar until pale and creamy.
- Add in the mashed banana and maple syrup and beat well.
- Melt the dark chocolate in the microwave.
- Place 4 tsp of the mixture onto a small plate and place in the freezer for 30 minutes or until they are just starting to firm up.
- Pre-heat the oven to 180C / 356F / gas mark 4.
- Next, fold in the flour, cocoa powder, salt, and vanilla paste into the remaining cake mixture.
- Half-fill each of the ramekins/tins with the cake mix.
- Place the almost frozen cake mix into the centre of each ramekin/tin.
- Cover over with the remaining cake mix.
- Put the ramekins/tins in the oven and bake for 12 – 15 minutes or until the tops look set but when the pan is shaken, they have a slight wobble to them.
- Remove them from the oven and give them a minute or two to cool slightly.
- Run a spatula around the edge of the pan and turn them out onto the plate.
- Serve with your choice of plant-based ice cream or pouring cream and fresh fruit.
