Mini Red Velvet Lava Cakes, Vegan and Gluten-Free
By Ruth Elnekave, CNP, and Sophie Bourdon![two plated red velvet chocolate lava cakes garnished with pomegranate](http://www.thejoyalife.com/cdn/shop/articles/mini_1dc208b5-a934-498f-bd4f-0e4ec559f3cb.jpg?v=1570940491&width=2000)
How to make mini lava cakes
Beet Puree
- Preheat oven to 375°F. Scrub and wash beets under water until clean.
- Wrap beets loosely in foil and transfer to a baking sheet. Roast for 50 minutes to 1 hour (depending on their size), or until a fork or knife slides easily to the middle of the beet. Set in the fridge to cool.
- Once cooled, rub the skin off the beets. If the skin doesn’t peel away easily, use a paring knife to peel.
- Place beets in a food processor or blender and blend until smooth. Measure out 1 ¼ cups of puree and set aside (or store in the fridge for up to three days).
Cakes
- Preheat oven to 350°F. Grease the bottom and sides of 8 to 9 oven-proof 5-ounce ramekins with coconut oil and dust the bottom of each ramekin with cacao powder (alternatively, you could use muffin tins). Set aside.
- In a large mixing bowl, combine the almond flour, sorghum flour, baking soda, baking powder, cacao powder, coconut sugar and sea salt. Whisk to incorporate all dry ingredients together.
- In a separate medium mixing bowl, whisk the beet puree with the milk until combined, and then whisk in the aquafaba, melted coconut oil and vanilla extract.
- Pour the wet mixture into the bowl of dry ingredients and stir until combined.
- Pour batter evenly into the prepared ramekins. Push one square of chocolate down into the center of each cake, being careful not to push through to the bottom. Using a spoon, spread the batter to cover the chocolate and even out the top of each cake. Bake for 18-20 minutes, until the edges have pulled away slightly and the top no longer appears wet.
- Let cakes rest in the ramekins for 4-5 minutes before removing. Gently run a knife around the edges of each cake, cover ramekin with a dessert plate or shallow bowl and carefully invert. Top with garnish (optional), serve immediately and enjoy!
(Header image by Sophie Bourdon)
![Ruth Elnekave, Founder and CEO of JOYÀ](http://www.thejoyalife.com/cdn/shop/articles/Ruth_MOP0290_r_2_74e599db-e26e-4bf0-8c30-beb9292d4821.jpg?v=1590909461&width=200)
by Ruth Elnekave, CNP
Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor, recovering corporate lawyer and founder of JOYÀ. Her projects are fuelled by one main goal: to spread the pure joy and wellbeing experienced when sharing and savouring delicious, real food.
![A young woman, Sophie Bourdon, sits outside in a black tea shirt in a garden.](http://www.thejoyalife.com/cdn/shop/articles/Sophie_Bourdon_562e5b35-1948-459d-b69a-2d0daf6d2d92.png?v=1569265807&width=200)
by Sophie Bourdon
Sophie Bourdon is a health and wellness entrepreneur based in Montreal, Canada. She is the holistic nutritionist and founder behind The Green Life, an online journal, shop and natural skincare and self-care line. Sophie believes in a holistic approach to wellness that uses the power of plants to promote nourishment and vibrancy on every level - skin, body and soul.