Eggless Red Velvet Choco Lava Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180掳C and grease the ramekins with butter.
• STEP 2.In a mixing bowl, whisk together the dry ingredients - all-purpose flour, cocoa powder, baking powder, and salt.
• STEP 3.In another bowl, mix together the wet ingredients - buttermilk, oil, sugar, vanilla extract, and red food coloring.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 5.Pour the batter into the greased ramekins, filling them halfway.
• STEP 6.Place a piece of chocolate in the center of each ramekin and cover it with more batter.
• STEP 7.Bake in the preheated oven for 12-15 minutes, or until the edges are set but the center is still slightly jiggly.
• STEP 8.Remove from the oven and let the cakes cool for a few minutes.
• STEP 9.Carefully invert the ramekins onto serving plates and gently tap to release the cakes.
• STEP 10.Serve the eggless red velvet choco lava cakes warm, dusted with powdered sugar and topped with a scoop of vanilla ice cream.
• STEP 11.Enjoy!

Cooking Tips

• Make sure to use good quality cocoa powder for a rich chocolate flavor.
• Do not overmix the batter, as it can result in a dense cake.
• If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
• For a more intense red color, you can add a few extra drops of red food coloring.
• Be careful when inverting the ramekins to release the cakes, as they will be hot and delicate.

Storage and Serving

• These cakes are best enjoyed fresh and warm, straight out of the oven.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, microwave the cakes for a few seconds until warm, or place them in a preheated oven for a few minutes.
• Serve the reheated cakes with a scoop of ice cream or whipped cream for a delicious treat.