1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour
1 cups coconut sugar
1/4 cup cacao powder
2 tsp baking powder
1/4 tsp salt
1 tsp freeze-dried coffee powder (optional)
1/2 cups plant-based milk
2 tbsp olive or coconut oil
2 tsp vanilla extract
1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling
Topping
1/4 cup coconut sugar
1 heaped tbsp cacao powder
3/4 cups boiling water
Method
Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes.
In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir.
In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps.
Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes.
Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set.
