You know the chocolate lava cake you get at a family restaurant or a bar and grill? The kind that is so soft and decadent that you can manage three bites before you pat your stomach and leave the rest to those with cast-iron stomachs? What if you could eat a cake like that, only, after you were finished, you lacked the concrete-in-my-stomach feeling? Well, welcome to almost vegan chocolate lava cake!
I use a bundt cake pan, but you could use a traditional non-stick pan; a 9 x 9 or deeper would be best.
In a bowl combine wet ingredients first:
3 cups gluten free bisquick
1/4 cup cocoa
1 1/2 cups water
¼ cup coconut oil or butter
1 very ripe avocado
2 teaspoon mexican vanilla
2 cups coconut sugar
Stir batter mixture well. Bake at 350 degrees. Begin checking at 16 minutes. The cake should be rich and not overbaked at 18-19 minutes, but some ovens take longer. Remember, it will continue to bake after you take it out of the oven. Since the cake has no eggs, there is no harm to having some of the cake nearly liquid and some more firm. This is the basis of lava cake. It appears as though chocolate "lava" is flowing out of the center.
2 cups powdered or coconut sugar.
1/4 cup cocoa powder or melted semisweet chocolate drops