Vegan SOS Free Molten Chocolate Cake

YouTube video

Vegan SOS Free Molten Chocolate Cake

Jill Dalton
Learn how to make this decadent dessert “Molten Chocolate Lava Cake” that helps make the Nutritarian diet style the healthiest and tastiest way to live!
This recipe is Nutritarian and Raw Vegan SOS (No salt, oil, or sugar) as well as gluten free. It really doesn’t get any better than this for matching the ultimate in nutritional density and great taste.
5 from 1 vote
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 2 people
Calories 2623 kcal

Ingredients
 
 

Chocolate Cake

Molten Lava Filling

Toppings

Instructions
 

  • Mix cake ingredients together in a food processor until mixture sticks together
  • Press mixture into muffin tins lined with papers
  • Keep a small amount of mixture to the side
  • Add filling ingredients to blender and blend until smooth
  • Spoon filling into cakes
  • Take a small glob of the cake mixture and press it out flat to make a lid for the cakes
  • Pinch the edges of “lid” and cake together so filling won’t come out
  • When ready to serve, take cakes out of muffin tin, turn over and place on individual plates
  • Peal paper off and top with toppings

Nutrition

Calories: 2623kcalCarbohydrates: 310gProtein: 60gFat: 160gSaturated Fat: 21gPolyunsaturated Fat: 61gMonounsaturated Fat: 69gTrans Fat: 0.02gSodium: 146mgPotassium: 5098mgFiber: 73gSugar: 128gVitamin A: 332IUVitamin C: 35mgCalcium: 643mgIron: 20mg

19 thoughts on “Vegan SOS Free Molten Chocolate Cake”

  1. Note that in your list of ingredients for the cake, you forget to list the cocoa powder! I wondered, but in your video, you clearly put it in!

  2. Which brand of processor do you use because I found my processor couldn;t handle all the ingredients…
    I tried processing the raisins separately but that didn;t work so i have little “bullets” of raisind.
    Obviously your processor handles all the ingredients at once.

    Thank you
    Ann Lloyd

      1. thank you …I was researching and that’s the one i was seriously thinking about so thank you for the “confirmation”

        Ann Lloyd

  3. I’m new to your website but so excited to discover it! One (hopefully not dumb) question…could these be baked, if raw is not a concern? Or if you’re serving them on a cold autumn day? Thanks so much for your help!

  4. Joan B. Jørgensen

    Soooo fantastic, for the sweet tooth. I made them for the first time for the New Year, last year and I loved them. This afternoon I had the worst cravings for something sweet…..and remembered New Years eve and then I just had to make again. And they’re sooo deliciuos. Thank you, thank you, thank you 😀

  5. Hi Jill, do you use 1/4 or 1/3 cup cashews? Ingredient list says 1/4, video says 1/3. I want to try this for Valentine’s Day. Thanks for your recipes, I love trying to bake WFPB. You’ve been an inspiration to me! ?

  6. Hi Jill, The video says 1/3 cup cashews, but the written recipe says 1/4 cup? Which is it? Thank you.

  7. Hello! I already have almond flour. Approximately how many grams (or how many cups) of almond flour is equivalent to 1.5 cups of whole almonds? 🙂

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