Mexican Black Bean Lava Cakes

14 30 467
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Mexican Black Bean Lava Cakes
Health Highlights


1 tbsp Flaxseed meal (ground) (mixed with 3 tbsp warm water to make a flax egg)
1 can (19oz) Black beans, canned (drained and rinsed)
1/3 cup Maple syrup, pure
1/4 cup Applesauce, unsweetened
1/4 cup Almond butter
1/4 cup Apple cider vinegar
1 dash Cinnamon
1 dash Nutmeg, ground
1/2 tsp Cayenne pepper
1 dash Sea Salt
1/2 cup Cocoa powder, unsweetened
1 tsp Baking powder
1/4 cup Dairy-free mini chocolate chips
1 tbsp Coconut oil


Preheat oven to 350°F.

Make flax egg and set aside.

In food processor combine black beans, maple syrup, applesauce, almond butter, and apple cider vinegar. Pulse to combine (about 1 minute)

Add in cocoa powder, cinnamon, nutmeg, cayenne, sea salt, baking powder and flax egg. Process until combined (about 1 minute).

Grease 4 5oz ramekins with coconut oil. Make sure to grease well. Add a 1/4 cup of batter to each ramekin.

Sprinkle some chocolate chips in the center of each and cover each ramekin evenly with remaining batter.

Place on a baking sheet and bake for 20 mins.

Remove from oven and let cool for 10 mins.

Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily.

Serve immediately for best results.

Nutrition Facts

Per Portion

Calories 467
Calories from fat 180
Calories from saturated fat 41
Total Fat 20.0 g
Saturated Fat 4.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 6.0 g
Cholesterol 0
Sodium 670 mg
Potassium 916 mg
Total Carbohydrate 65 g
Dietary Fiber 16.7 g
Sugars 32 g
Protein 15.1 g

Dietary servings

Per Portion

Meat Alternative 1.3
Vegetables 1.1

Energy sources