Matcha Molten Lava Cake
A matcha molten lava cake that is non-dairy and gluten-free! It’s surprisingly easy to make and can be enjoyed if you’re lactose intolerant or celiac. It’s spongy on the outside, and always so satisfying to scoop into the cake and see molten lava matcha yumminess ooze out from the center of the cake. It’s best when you top it with a scoop or two of your favorite ARCTIC ZERO frozen dessert flavor. Impress your family and friends…it’s delicious and perfect for any occasion. Taste the sweet life with this cake and enjoy!
Ingredients
- 1 pint ARCTIC ZERO Classic Vanilla
- Olive oil & matcha green tea powder for ramekin
- 1 tablespoon flax
- 3 tablespoons water
- 1 tablespoon olive oil
- 1/3 cup non-dairy white chocolate
- 2 teaspoons matcha green tea powder
- 3 tablespoons unsweetened apple sauce
- 3 tablespoons gluten free, all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon sea salt
Serving Size
Servings: 2 (1 cake)Directions
- Preheat the oven to 450°F.
- Grease 1 ramekin with olive oil then dust generously with matcha powder.
- Melt the white chocolate and olive oil. (Use microwave or double boiler, stirring every 10-20 seconds until smooth)
- Stir the matcha green tea powder into the white chocolate mixture and set aside.
- In a separate bowl, combine all remaining ingredients except ARCTIC ZERO.
- Stir your two mixtures together until combined.
- Bake for 12-16 minutes. The cake should look set but it should also jiggle when you shake it.
- Let sit for 5 minutes in ramekin then use a butter knife to gently separate the cake from the sides of the ramekin.
- Put a plate on top of your ramekin and flip it over onto plate, removing ramekin.
- Top with a scoop of ARCTC ZERO Classic Vanilla then spoon into that delicious gooey center!
