PISTACHIO CREAM LAVA CAKES warm, gooey pistachio cream flowing out of a soft, tender pistachio cake — i mean, does it get better than that? i think not 😌 recipe below OR go to my website at wellmadebykiley.com 🤎 Pistachio Cake: - 2 cups (240g) all-purpose flour - 2 1/4 tsp (9g) baking powder - 1/2 tsp (2g) baking soda - 1/4 tsp (2g) salt - 2/3 cup (160ml) @Califia Farms Organic Vanilla Almondmilk, at room temperature - 2 tsp (10ml) apple cider vinegar, distilled vinegar, or lemon juice - 2/3 cup (100g) shelled unsalted pistachios - 1 cup (200g) granulated sugar - 6 tbsp (90g) salted vegan butter, at room temperature - 3/4 cup (180g) Greek-style dairy free yogurt, at room temperature - 2 tsp (8g) vanilla bean paste or extract - Optional: 1/2 tsp (2g) almond extract Pistachio Cream Center: - 1/2 cup (120g) pistachio cream, homemade or store-bought Instructions: Start by freezing the pistachio cream for the filling. Line a small baking sheet or plate with parchment paper. Scoop out full tablespoons (or 2 tbsp depending on preference) of the pistachio and place them onto the parchment paper. Do 4 if using 12oz ramekins, or 8 if using 8oz ramekins. Place into the freezer for at least 30 minutes, or until solid. Preheat the oven to 350F. Grease 4, 12oz ramekins OR 8, 8oz ramekins generously with vegan butter. Place the ramekins onto a baking sheet and set aside. Prepare your dairy free ‘buttermilk’. In a small measuring cup or bowl, whisk together the almondmilk and vinegar (or lemon juice). Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Add the pistachios and sugar to a food processor or blender, and blend until the pistachios are finely ground. This is your pistachio sugar! In a separate large bowl, combine the pistachio sugar and butter. Use a handheld or stand mixer to beat until creamy, about 2 minutes. Then whisk in the yogurt, vanilla, and almond extract until fully incorporated. Alternate between adding the dairy free ‘buttermilk’ and dry ingredients in 2 portions, starting with the ‘buttermilk’, mixing to combine between each addition. After adding the last addition of flour, mix until just combined and there are no streaks of flour, being careful not to over-mix. Divide about 1/2 of the pistachio batter evenly among the ramekins and spread into an even layer. Remove the pistachio cream discs from the freezer, and place one in the center of each ramekin, on top of the cake, batter, and gently press down. Divide the remaining pistachio cake batter evenly among the ramekins, adding enough to cover the pistachio cream in the center. Spread the batter into an even layer on top. Place the baking sheet with the filled ramekins onto the middle rack of your oven. For 12oz ramekins, bake at 350F for 30-33 minutes, or until the cakes are baked through and the tops are lightly golden. For 8oz ramekins, bake at 350F for 25-28 minutes, or until the cakes are baked through the tops are lightly golden. Remove from the oven and let sit for 1-2 minutes. Then immediately run a knife along the edges and invert onto a serving plate. Serve warm with a scoop of dairy free vanilla ice cream, a sprinkle of chopped pistachios, and some flaky sea salt, if desired. Enjoy! #califiapartner - @wellmadebykiley