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Healthier Matcha Lava Cakes with Vanilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 9 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Japanese-inspired)
  • Diet: Low Fat

Description

These Healthier Matcha Lava Cakes with Vanilla offer a delightful balance of lightness and indulgence. Featuring the earthy aroma of matcha green tea and a creamy vanilla center, this dessert is crafted to be lower in fat and sugar compared to traditional lava cakes, making it a perfect guilt-free treat for matcha lovers seeking a sophisticated finish to any meal.

Ingredients

For the Cake:

  • 3 tablespoons all-purpose flour
  • 2 tablespoons matcha green tea powder
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup sugar or coconut sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon melted coconut oil or light olive oil

For the Lava Center:

  • 3 tablespoons low-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup (optional, for sweetness)

For Garnish:

  • Powdered sugar or extra matcha powder for dusting
  • Fresh berries (optional)

Instructions

  1. Prepare the lava filling: In a small bowl, mix the softened cream cheese, vanilla extract, and honey or maple syrup until smooth and creamy. Set aside.
  2. Mix dry ingredients: In a separate bowl, sift together the flour, matcha powder, and baking powder to ensure they are well combined and aerated.
  3. Whip eggs and sugar: In a large bowl, beat the eggs with sugar until the mixture becomes thick, pale, and slightly frothy. This will help create a light texture in the cake.
  4. Combine wet ingredients: Add the vanilla extract, almond milk, and melted coconut oil to the egg mixture and gently fold them in until fully incorporated.
  5. Incorporate dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, folding gently to avoid deflating the batter while ensuring no flour pockets remain.
  6. Assemble the cakes: Lightly grease four small ramekins or muffin cups. Spoon a small amount of batter into the bottom of each. Add about a teaspoon of the vanilla cream cheese filling in the center, then cover with more batter until the ramekins are about three-quarters full.
  7. Bake the lava cakes: Preheat the oven to 350°F (175°C). Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the edges are set but the center still looks slightly soft and jiggly.
  8. Cool and serve: Allow the cakes to cool for about 5 minutes. Run a knife around the edges to loosen, then carefully invert each cake onto a serving plate. Dust with powdered sugar or matcha powder and garnish with fresh berries if desired. Serve immediately for the best molten lava effect.

Notes

  • Ensure not to overbake to maintain the molten center texture.
  • Substitute almond milk with other plant-based milk for a dairy-free version.
  • Use a fine, high-quality matcha powder for the best flavor and vibrant color.
  • The cream cheese filling can be prepared ahead and refrigerated to save time.
  • For a sweeter lava center, increase honey or maple syrup slightly according to taste.

Find it online: https://cookedbylina.com/healthier-matcha-lava-cakes-with-vanilla-recipe-2/