1 Tbs vegetable oil
60 g dairy-free butter
60 g maple sugar
1 banana, mashed with a fork
1 Tbs maple syrup (preferably golden for its delicate flavour)
30 g dark chocolate
60mL almond milk
60 g self-raising flour
3 Tbs cocoa powder
Pinch of salt
1 Tbs vanilla paste
Prepare your ramekins or tins by brushing them with a flavourless vegetable oil then dust with cocoa powder.
Cream together the dairy-free spread and maple sugar until pale and creamy.
Add in the mashed banana and maple syrup and beat well.
Melt the dark chocolate in the microwave.
Place 4 teaspoons of the mixture onto a small plate and place in the freezer for 30 minutes or until they are just starting to firm up.
Pre-heat the oven to 180 C.
Next, fold in the flour, cocoa powder, salt, and vanilla paste to the remaining cake mixture.
Half fill each of the ramekins/tins with the cake mix.
Place the almost frozen cake mix into the centre of each ramekin/tin.
Cover over with the remaining cake mix.
Put the ramekins/tins in the oven and bake for 12-15 minutes or until the tops look set but when the pan is shaken, they have a slight wobble to them.
Remove them from the oven and give them a minute or two to cool slightly.
Run a spatula round the edge of the pan and turn them out onto the plate.
Serve with your choice of plant-based ice cream or pouring cream and fresh fruit.
Credits: Maple from Canada
Photo Credits: Maple from Canada
