Ingredients
- ½ cup All purpose flour
- ¼ cup Sugar
- ¼ cup Cocoa Unsweetened powder
- ¼ cup Almond meal almond flour /
- 1 tsp Baking powder
- ¼ tsp Salt
- ½ cup Soy Milk (or regular milk)
- 1 tsp Vanilla extract
- 1 tbsp Egg water replacer - whisked in 3tbsp (or use 1 egg)
For the topping:
- 1 cup Soy milk water Hot or hot
- ½ cup Sugar
- 2 tbsp cocoa Unsweetened powder
- a pinch Salt
Instructions
- Preheat the oven to 350°F. Grease four 8~10oz. ramekins or oven safe mugs
- To make the Cake: Mix together the flour, sugar, cocoa, almond meal, salt and baking powder.
- Whisk in the vanilla, oil, egg replacer mixture and milk.
- Divide the batter among the prepared ramekins or mugs, using about ⅓ cup batter in each.
- To make the Topping: Whisk together the sugar, cocoa and salt in a small bowl. Add about 2 heaping tablespoons of topping on each of the ramekins/ mugs.
- Top each of the ramekins/ mugs with a ¼cup of the hot milk or water.
- Place the ramekins/ mugs on a baking sheet and bake the cakes for 18~22 minutes. The cake should be puffy with some liquid bubbling up around the edges.
- Serve warm with ice cream or whipped cream, if desired.
Notes
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