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Chocolate Lava Cake & Edamame Side Salad

Updated: Oct 18, 2021

Prep Time: 20 min - Cook Time: 45 min - Total Time: 1 hour 5 min

2 food groups in this delicious salad accompanied by a sweet chocolate lava cake is perfect for any Sunday night dinner!

Ingredients List:

Chocolate Lava Cake:

Makes around 9 cupcakes

  • 1 cup chocolate chips

  • 1/3 cup coconut oil

  • 1/2 cup almond flour

  • 4 eggs

  • 2 tbsp maple syrup (optional)

Edamame Side Salad:

  • 2 cup edamame beans

  • 1 pks extra firm tofu, cubed 2 cm by 2 cm

  • 1 purple cabbage, shredded

  • 1 tbsp sesame seeds


  • 1/2 cup miso paste diluted with ~1 cup of water

  • 2 tbsp soy sauce

  • 2 tbsp sesame oil

  • 2 tbsp of rice vinegar

  • 2 tbsp maple syrup

  • 2 tbsp fresh ginger

  • 2 tbsp minced garlic

  • Optional: Black sesame seeds


Chocolate Lava Cake:

  1. Preheat oven to 350 F.

  2. Melt chocolate chips and coconut oil together either on the stovetop or microwave. (If you use the microwave, do it in small increments to avoid burning).

  3. Allow it to cool for a few minutes to avoid cooking the eggs when combining later!

  4. Add eggs, almond flour and maple syrup to a large bowl. Combine ingredients together using a spoon.

  5. Add melted chocolate and coconut oil to the egg mixture. Mix until a smooth consistency is reached.

  6. In a non-stick or oil lined muffin tin, use a spoon to pour the cake batter into each cup. Fill each muffin cup so it is around 2/3 full.

  7. Place the muffin tray into a baking sheet. Fill baking tray 1/2 way with water (around 2 cups) so that the cupcakes are partly submerged while they bake.

  8. Place in oven and bake for around 13-15 minutes.

Side Edamame Salad:

  1. Preheat oven to 400 F

  2. Open package of tofu and drain out all the water.

  3. Place and spread out tofu cubes on a parchment-lined baking tray.

  4. Drizzle with olive oil, and flip with a spoon/clean hands to coat tofu evenly.

  5. Put into the oven and bake for ~20 minutes or until golden brown on bottom.

  6. Flip tofu and place back in the oven for ~10 minutes or until the other side is golden brown.

  7. Remove tofu from oven and let it cool for a few minutes.

  8. Add edamame into a large bowl.


  1. Add diluted miso paste, soy sauce, maple syrup and sesame oil. Blend.

  2. Add in garlic and ginger. Blend.

  3. Drizzle to preference on top of salad!

  4. Optional: Top with black sesame seeds

  • Setting one day as your cooking day can help you better plan and be ready to cook!

  • Extra-firm tofu is a great source of protein.

  • Adding rainbow coloured veggies and fruits increases the nutrient profile in your dish.


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