Chocolate Lava Cake with Chocolate Strawberry Truffle Sorbet (GF, V)

Indulge in this irresistible vegan and gluten-free chocolate lava cake paired with a scoop of Four All’s Chocolate Strawberry Truffle Sorbet. Perfect for any occasion, this rich, gooey dessert combines the deep flavours of melted vegan chocolate chips and a melt-in-your-mouth centre. The recipe is simple to follow, with a unique twist that elevates the traditional lava cake. Whether you're vegan or simply looking for a chocolatey indulgence, this dessert is sure to impress.

Ingredients:

• ½ cup plant-based milk

• 1 teaspoon apple cider vinegar

• ½ cup vegan chocolate chips

• 2 tbsp plant-based milk

• ¼ cup gluten free 1:1 baking flour

• ¼ cup unsweetened cocoa powder

• ¼ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ¼ cup sugar

• 2 ½ tbsp vegan butter, melted

• 1 teaspoon vanilla extract

• Pint of Four All’s Chocolate Strawberry Truffle Sorbet (V)

How to Make:

1. Preheat the oven to 400°F. 

2. Prepare the vegan buttermilk by mixing the plant based milk and apple cider vinegar. Let it sit for the meantime. 

3. Combine the chocolate chips and milk in a bowl and microwave in 30 second intervals, stirring between each interval. Let it sit in the fridge until firm. 

4. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, and sugar. 

5. In a separate bowl, combine the melted vegan butter, vanilla extract, and vegan buttermilk mixture. 

6. Add the wet ingredients to the dry ingredients, and whisk until just combined. 

7. Pour half the mixture into a greased, large ramekin dish. Place two tablespoons of the set chocolate in the center and pour the rest of the chocolate mixture on top. 

8. Bake for 15-18 minutes or until the edges are baked. 

9. Scoop Four All’s Chocolate Strawberry Truffle Sorbet on top and dust with powdered sugar or cocoa powder. 

Recipe by Emma McCabe

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