nonstick spray Ganache:
1 cup vegan chocolate chips
1/4 cup plain or vanilla nondairy milk (I use soy)
2 tablespoons arrowroot or corn starch
1 cup fresh spinach or 1/3 cup frozen spinach
1 cup zucchini, grated
1/4 cup nondairy milk
1/3 cup agave nectar
1/3 cup maple syrup
1/4 cup sunflower oil
1 tablespoon ground flaxseed
2 teaspoons instant coffee
1/2 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1 1/2 cups unbleached all-purpose flour (or gluten-free blend)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1. Preheat oven to 350 degrees F. Grease an 8 or 9" round cake pan. For ganache, in small pot, combine all ganache ingredients. Stir constantly over medium-low heat until smooth and melted.
2. For cake, in a blender or food processor, blend together spinach, zucchini and milk untill pureed. Add the agave, maple syrup, oil, flax, instant coffee, apple cider vinegar, and vanilla and blend to combine.
3. In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and cocoa. Pour the wet ingredients over the dry and whisk to combine. Pour the batter into prepared cake pan. Pour ganache on top.
4. Bake for 30-35 minutes or until knife inserted in edge comes out dry.
Source of recipe: I was looking for a chocolate lava cake recipe to make for my boyfriend's birthday. I found this one and modified it to make it gluten-free and made it into a cake. It was originally baked in single-serving ramekins, but I didn't have any around at the time. The "molten center" became a thick ganache-type icing. Original recipe can be found here: http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/...