Virtual Surprise Parties Call for Raw Chocolate Molten Lava Cake
How do you decide what kind of cake to make for someone’s birthday when they’re not actually going to get to eat it?
In world of social distancing, this is the question we find ourselves asking. And the answer may lay in what doesn’t require a trip to the grocery store.
We had a virtual surprise party for my friend Julia’s 30th birthday Tuesday night. A screen full of smiling faces can’t make up for a cancelled trip to Paris and a city on lock down, but it can bring some joy. And of course I had to make a cake! After some debate, I landed on this raw, vegan chocolate molten lava cake.
I saved this recipe long before we were vegan, due in part to my husband’s obsession with warm chocolate melting cake. It all started with a cruise we went on way back in 2009. Every night, they served all you can eat warm chocolate melting cake – and Courtney, still in the poor college kid mindset – was smitten. It was solidly mediocre, I’m quite certain – but it was chocolate, of the “all you can eat” variety.
Fast forward a decade+. A few things have changed: we no longer like mediocre food, just because it’s free. And hell if you’re going to find me anywhere near a cruise ship anytime soon. But rich chocolate lava cake made from scratch with natural, plant-based ingredients and a whole lot of love? Count me in.
When I realized the recipe served four, I really wanted to make some for my parents, whose 25th anniversary was the same day. We’ve been wrestling with whether to get together even with immediate family in light of social distancing. I know it’s not best practice and poses unnecessary risk, but the thought of not seeing them or being able to do something nice for them on their special day felt worse. So they stopped by for the cake and a quick catch up – and seeing them enjoying it at home with champagne made my heart happy.
Before I share the recipe, one last story about how these almost got to be enjoyed by nobody (I know, I know – long post, but what else do you have to do right now?) I’d made these earlier in the day and refrigerated them, but I was holding out for golden hour to capture a picture. When golden hour hit, I headed out back to get a shot in the natural light. I slipped going up the stairs and nearly lost my platter of cakes – but instead I sacrificed my body to save them, ripping my favorite jeans – which I’d changed into simply to feel human – and landing with my hand and phone face down in a pile of dog shit. And the worst thing is I wasn’t even that upset because it seemed pretty par for the 2020 course.
Anyways, the cakes survived and they were delicious. I hope you have the things at home to make them too!
Raw Vegan Molten Lava Cakes
Recipe source: This Rawsome Vegan Life
For the cake, 1/3 cup each of: raw oats, walnuts (or cashews/almonds) dates, raisins (or figs/more dates) + 1/4 cup cocoa or cacao powder.
For the molten lava middle, 1/3 cup each of: melted coconut oil, maple syrup (or agave), dates and cocoa powder + 1/4 teaspoon each of cinnamon, sea salt + nut milk, as needed + more cinnamon and cocoa powder to garnish.
To make the cakes: pulse the oats, nuts and cocoa powder in your food processor until they become a rough flour. Add the dates and raisins/figs and process until it all starts to stick together. Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins. Use the rest of the mix to make the tops the same diameter of your cupcake tins. Refrigerate until ready to use.
To make the molten middle: blend all ingredients until smooth, adding the milk as needed to make it creamy and a “molten” consistency. It will solidify some in the fridge – you’ll notice mine looks more like a truffle. Take the cakes out of the cupcake molds and pour the molten mixture into each one, filling up almost to the top. Now carefully press the tops onto the cakes, gently pressing together the edges. Flip over and decorate with cinnamon and cocoa powder. Refrigerate until ready to serve – you can pull it out about an hour in advance or eat it cold.
Serves 4
