Grain Crazy: Chocolate Pumpkin Lava Cake

I am having a lot of fun this season creating a lot of things out of pumpkin. Here is a delcious dessert.

This was a recipe my girls used to love to make. I thought it was time for a healthier remake. This cake has completely whole grain flour, no white sugar, and it is incredibly moist. A lot of people think you have to sacrifice flavor when you cook desserts with whole grains, but this proves everybody wrong. This cake is incredibly gooey with a hot fudge sauce inside. Your holiday guests would be so impressed with this dish!

I changed it up by adding pumpkin to it.

Ingredients:

1 C whole grain flour ( I used spelt)

2 tsp baking powder

2 T cocoa
3/4 C canned pumpkin

dash of salt *optional

1/2 C almond milk

2 Tbsp melted coconut oil

1 tsp vanilla

1/2 C honey

Topping

1/2 C honey

4 Tbsp cocoa

1 Tbsp whole grain flour

Directions

1. In a large bowl, stir together flour, baking powder. cocoa, pumpkin and salt. Sift together so that it is all combined evenly.
2. Stir in milk, oil, vanilla, and honey until just incorporated. Pour dough evenly into 4 to 5 ramekins. (You could also use an 8×8 pan instead of the ramekins, but you would have to change the baking time.)

3. In a small bowl, mix together honey, cocoa, and 1 Tbsp flour. You will have a thick, wet batter. Dividing the mixture evenly between the ramekins, scoop the new batter on top of each uncooked cake, spreading it gently. Try to keep it away from the edges as much as possible.

4. Now take about 1/2 C of water and distribute it gently between all the ramekins, on top of each cake. Each ramekin should have about 1/4 inch water sitting on top, although it will soak in quickly. Place on a cookie sheet to bake them. Easier to get them in and out.

5. Cook at 350 degrees F for 20 minutes, or until top looks done. The cake may have chocolate sauce seeping around the edges, and the middle will still be moist.

6. Cool just until it won’t burn off your taste buds.