4 tbsp almond milk (1 tbsp will be used for molten center)
2 tbsp of applesauce/ canned sliced beets (make sure they are plain, do not get pickled beets)
½ tsp vanilla
½ tsp lemon juice or vinegar
2 tbsp (30g) vegan semisweet mini chocolate chips (I use enjoy life brand, I have not used any other brand to test)
Instructions
MOLTEN CENTER: Melt semisweet chocolate chips and mix in 1 tbsp of almond milk. (I used a microwave. Just do it in small increments, take it out and mix until it becomes smooth). Place in a bowl and freeze uncovered for at least 40 mins until it is firm enough to form into a ball (it will feel like a paste).
Preheat oven to 350F.
Prepare a muffin tray (do not use ramekins for this). Grease 2 muffin holes in your muffin tin! generously coat with cocoa powder, and dust off the excess. You want to make sure the rims are covered with cocoa powder.
In a blender, add the rolled oats, sugar, cocoa powder, baking powder, baking soda and salt. Blend until fine. If you are using oat flour, you can just mix everything in a bowl.
Add in the applesauce/ beets, remaining 3 tbsp of almond milk and lemon juice. Blend until incorporated.
Divide most of the batter into the greased muffin pan, leaving a tiny bit to spoon over the filling.
Take out your frozen filling. NOTE: The consistency should not be frozen but more like paste. If it is still frozen take it out and let it sit at room temperature.
Divide your cold chocolate center into half. Shapes into a ball and place the frozen chocolate center into the middle of the batter. Push it down into the center. Cover the top with remaining batter, you want to make sure there is enough batter covering it.
Bake for 12 mins until the edges are fully cooked and the middle is just set/ slightly jiggly. (You should not poke it with a toothpick because it will be wet from the gooey center)
Let it rest for 5 mins.
Gently loosen only ONE cake with butter knife. If you loosen both, both cakes will fall out when you flip it. Carefully invert the cake onto your serving plate.