Vickys Speedy Microwave Chocolate Lava Cake, Gluten, Dairy, Egg & Soy-Free

• 1 tbsp gluten-free / plain flour
• 1 1/2 tbsp icing / powdered sugar
• 1 1/2 tsp cocoa powder
• 1 pinch baking powder
• 1 pinch baking soda / bicarb
• 1 pinch salt
• 1 pinch xanthan gum (omit if using plain flour)
• 2 tsp olive oil
• 4 1/2 tbsp or as needed rice / coconut milk
• 1 chunk chocolate of choice, I use Moo-Free brand, vegan, gf, sf
• 1 extra icing sugar for topping
• 1 silicon muffin mould

1. Sift the dry ingredients together, then add the wet, adding the milk gradually until you have a smooth batter
2. Pour into a silicon muffin mould
3. Push the chocolate chunk into the middle so it's covered by the batter
4. Microwave for around 30 seconds - 1 minute depending on your oven wattage.
5. The cake should rise to the top of the mould.
6. When it doesn't move any more it's done.
7. My 750 watt oven took 45 seconds to rise and stop
8. Let stand for a minute then turn out and dust the top with a little icing sugar
9. Enjoy immediately.
10. Makes 1 small individual cake

flour, sugar, cocoa, baking powder, baking soda bicarb, salt, xanthan, olive oil, coconut milk, chocolate of choice, extra icing sugar, mould

Taken from cookpad.com/us/recipes/345579-vickys-speedy-microwave-chocolate-lava-cake-gluten-dairy-egg-soy-free (may not work)