Pistachio Cream Lava Cakes

Ingredients

• 2 cup all-purpose flour
• 2.25 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.66 cup Vanilla Almondmilk (room temp; Califia Farms Organic Vanilla Almondmilk recommended)
• 2 tsp apple cider vinegar (or lemon juice)
• 0.66 cup shelled unsalted pistachios
• 1 cup granulated sugar
• 6 tbsp salted vegan butter (room temp)
• 0.75 cup Greek-style dairy free yogurt (room temp)
• 2 tsp vanilla extract
• 0.5 tsp almond extract (optional)
• 0.5 cup pistachio cream

Steps

1. 1

   Line a small baking sheet or plate with parchment paper.

2. 2

   Scoop out full tablespoons (or 2 tablespoons) of the pistachio cream and place them onto the parchment paper. Prepare 4 discs if using 12oz ramekins, or 8 discs for 8oz ramekins.

3. 3

   Place the pistachio cream discs into the freezer for at least 30 minutes, or until solid.

4. 4

   Preheat your oven to 350°F (175°C).

5. 5

   Grease 4 (12oz) ramekins or 8 (8oz) ramekins with vegan butter and place them onto a baking sheet.

6. 6

   In a small bowl, whisk together the almondmilk and apple cider vinegar (or lemon juice) to create a dairy-free 'buttermilk'.

7. 7

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

8. 8

   Add the pistachios and granulated sugar to a food processor or blender; blend until the nuts are finely ground and fully combined with the sugar to create 'pistachio sugar'.

9. 9

   In a separate large bowl, combine the pistachio sugar and salted vegan butter. Beat with a mixer until creamy, about 2 minutes.

10. 10

    Whisk in the dairy-free yogurt, vanilla extract, and almond extract (if using) until fully incorporated.

11. 11

    Alternate between adding the dairy-free 'buttermilk' and the dry flour mixture in 2 portions, mixing between each addition, until just combined.

12. 12

    Divide approximately half of the pistachio batter evenly among the prepared ramekins and spread into an even layer.

13. 13

    Place a frozen pistachio cream disc in the center of each ramekin and gently press down.

14. 14

    Divide the remaining batter evenly among the ramekins, covering the cream discs, and spread into an even layer.

15. 15

    Bake at 350°F. For 12oz ramekins, bake for 30-33 minutes. For 8oz ramekins, bake for 25-28 minutes, or until the tops are lightly golden.

16. 16

    Remove from the oven and let sit for 1-2 minutes. Run a knife along the edges of the ramekins and invert them onto serving plates.

17. 17

    Serve immediately while warm, optionally with a scoop of dairy-free ice cream and flaky sea salt.

Notes

The author suggests serving these warm with a scoop of dairy-free ice cream and a sprinkle of flaky sea salt. Ensure the pistachio cream discs are frozen solid before assembling to ensure they don't melt into the batter during the filling process.

Nutrition per serving

• dessert
• lava cake
• pistachio
• vegan
• dairy-free
• baked
• winter
• spring