For about 6 pieces

2 tbsp La Vida Vegan chocolate spread
2 tbsp La Vida Vegan almond spread
35 g coconut oil
140 g self-raising flour
200 ml almond milk
3 tablespoons agave syrup
20 g cacao powder
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp apple cider vinegar
Red fruit

Preheat the oven at 180°C and coat a muffin hole with sunflower oil. Sift the self-raising flour and cacao powder in a bowl. Melt the coconut oil and La Vida Vegan chocolate spread at low fire and mix with the almond milk, agave syrup and apple cider vinegar until it becomes a smooth cream. Pour the fluid mixture while mixing into the dry ingredients and add the salt, baking powder and baking soda. Divide half of the batter into the muffin holes and spread half a tablespoon of La Vida Vegan almond spread on the batter. Then, top off with the remaining batter. Make sure that the batter stays about two centimetres beneath the edge.

Bake the lavacakes in the middle of the oven in about 8 minutes, until the top begins to get a colour. Get the muffin holes from the oven and let it cool down for a minute or two so it becomes more stable. Finally, take the lavacakes out of the muffin holes and serve with red fruit.