These photos are probably incentive enough for you to make this single-serving lava cake…
but I have just a few things to write about it.
However, I won’t hold it against you if you scroll straight down to the recipe so you can make it rightthissecond.
I probably would.
First off: peanut flour. High protein. Low carbohydrate. Full of peanuty flavor for about the same calories as an equal amount of flour.
Have you tried it? I’m not sure if it is even available anymore, as I haven’t seen it on Trader Joe’s shelves in a few months. Why would they get rid of such a fantastic ingredient?! Fingers crossed they bring it back.
Anyway, if you have reserves I highly recommend dipping into your stash to make this cake.
Secondly: even without eggs, oil, or butter, this cake manages to emerge from the oven perfectly moist and spongy on the outside with that gooey chocolatey center that makes lava cake so incredibly enticing.
Thirdly: not much rivals the first forkful of cake that reveals a cascade of pudding-like batter laced with melted peanut butter.
Clearly, this is not a dessert to share.
In case there was any doubt, this plate was licked clean. No guilt included!
Peanut Butter Chocolate Lava Cake For One
inspired by Life and Running In Iowa
- 1/4 cup peanut flour
- 2 Tbsp evaporated cane juice, or other unrefined granulated sugar
- 2 Tbsp good-quality unsweetened cocoa powder (I used Equal Exchange Fair Trade Organic) – natural or alkalized
- 1/8 tsp baking powder if using alkalized (Dutch-processed) OR 1/8 tsp baking soda if using natural
- tiny pinch of salt
- 3 Tbsp milk of choice (I used unsweetened vanilla almond milk)
- 1 Tbsp plain Greek yogurt OR unsweetened applesauce for a vegan version
- 1/4 tsp pure vanilla extract
- warmed peanut butter, for drizzling
- Preheat oven to 350°F. Lightly grease a 6 oz ramekin or small bowl.
- Whisk together the flour, sugar, cocoa, baking powder, and salt in a small bowl. Stir in milk, yogurt, and vanilla extract until well-incorporated.
- Spoon batter into prepared ramekin and smooth the top. Bake until the sides and top are firm and cooked through and the center is gooey and undercooked, about 11-12 minutes (a toothpick inserted into the center of the cake should come out covered in raw batter!).
- Run a knife around the outside of the cake, and carefully invert onto a plate. Drizzle with peanut butter.