Sunday, 1 May 2011

Recipe Post- Vegan Gooey chocolate pots

Hope everyone has had a good weekend. Did you watch the royal wedding? We did. It was amazing.

We went to a royal wedding party at the Manor house I work at. It was such a fun day. Lots of lovely food and drink. For breakfast I had a field mushroom, roast cherry tomato and brie bap. Amazing. Lunch was a chargrilled veggie bap. Double amazing and I also had a few cheeky Oysters yum!

Here are a couple of pictures from the day.

Anyway onto the recipe. This one is from Mama Pea at Peas and Thank You. One of my favourite blogs. I cannot wait for her book to come out!

For this I suggest you buy some American cup measures. You could convert it via here but it's handy to have these as I use quite a few American recipes.

Vegan Gooey Chocolate Pots


1/2 cup unsweetened applesauce
1/2 cup pure maple syrup
1 teaspoon vanilla
1 cup + 2 tablespoon non-dairy chocolate chips, divided
1/2 cup whole wheat pastry flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
garnish: organic powdered sugar and raspberries (optional)


1.Preheat oven to 375 degrees.

2.In a medium bowl or saucepan, combine applesauce, syrup, 1 cup of chocolate chips and vanilla.

3.Heat in pan over low heat until melted, or microwave in 30 second intervals, stirring in between each interval until melted.

4.Meanwhile, in a small bowl, mix together flour, baking powder, baking soda and salt. Add flour mixture a little at a time to chocolate mixture, stirring gently until fully incorporated.

5.Lightly spritz ramekins or custard cups with oil or cooking spray. Fill each cup 3/4ths of the way full with batter. Do not overfill.

6.Poke about a 1/2 tablespoon of chocolate chips dead in the center of each cake. You don’t have to poke the chocolate chips all the way down in, they’ll sink during baking.

7.Bake cakes for 10-12 minutes. The edges will be set, but the centers will still be jiggly. Dust each cake with powdered sugar and garnish with fresh raspberries.

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