CorEats Chocolate Lava Cakes

If you’ve ever been to any number of chain restaurants before I’m sure you’re familiar with the chocolate lava cake, or have at least seen it on the menu. It’s essentially just a delicious chocolate sponge cake with an undercooked core that oozes out when you cut into it. Today I’ll be guiding you through how to make a more upscale version of that with a quick and easy Chocolate Cupcake Mix from CorEats. With Valentine’s Day just around the corner, and the covid-19 pandemic still raging on this year is a great time to plan an at home Valentine’s dinner. Whether you’re cooking for your partner as a treat, or you’re cooking together, I’d recommend making this for dessert. It’s sure to impress especially paired with one of our other date night dinner recipes like our Vegan “Scallops” and Risotto, or Vegan “Scallops” with White Wine Cream Sauce. If you’d like to make an appetizer I’d recommend our Unbelievable Blini recipe that also uses a CorEats mix!

For those of you that haven’t tried our recipes that we’ve done in conjunction with CorEats let me give you the run down. CorEats is another local Pittsburgh based business that sells vegan-friendly mixes that are also gluten-free, keto, and paleo friendly. We don’t do a lot of gluten-free recipes due to the fact that I don’t have a lot of experience baking gluten free and don’t want to provide anyone with sub-par recipes. However, it has been refreshing to team up with CorEats, because the baking mix is premade and I can’t mess it up. I’m glad to provide some recipes to those with other dietary needs in addition to a vegan diet. When creating this recipe I was sure to leave out added sugars to keep it light and keto-friendly.

The other recipes I’ve developed with CorEats mixes have been savory, so it was exciting to do a sweet recipe since I’m primarily a baker. These lava cakes have a super decadent feel without ingredients that will leave you feeling bloated and gross after consuming a rich, chocolatey dessert. The mix itself is sweetened with monk fruit, and we added no additional sugar to the strawberry compote. The only added sugar on the plate is in a bit of optional dairy free coconut whipped cream which you can leave off if it doesn’t suit you.

CorEats Chocolate Lava Cakes

  • Servings: 6-12
  • Difficulty: easy
  • Print


  • 1 package of CorEats Chocolate Cupcake Mix
  • 1 tbsp of vegetable oil, or oil of your choice
  • 1 tsp vanilla extract
  • 3/4 cup oat milk, or preferred non-dairy milk
  • 2 tbsp flax meal
  • 6 tbsp water
  • 2 cups fresh or frozen strawberries
  • vegan whipped cream (optional)


  1. Add the entirety of the CorEats Cupcake Mix package to a large mixing bowl.
  2. In a separate bowl combine the flax meal and water to make the flax egg. Whisk well and allow to sit for about five minutes to congeal.
  3. Add the flax egg to the bowl with the mix along with the oil, vanilla extract, and non-dairy milk. Stir well to combine.
  4. Grease twelve small ramekins, or the cells of a muffin or cupcake tin. I used a cupcake tin for this recipe, and it worked well.
  5. Spoon one heaping tablespoon of the batter into each of the ramekins or cells. If you measure correctly you should get about twelve perfect portions out of it.
  6. Preheat the oven to 400 degrees. You’ll want the oven to be higher than the package directs, because for this recipe we want the outsides of the cakes to set quickly so they don’t rupture easily but the center to still be soft and gooey.
  7. Bake the cakes for about 7 minutes. They should have formed a relatively solid skin on the top, but look a bit underdone. Remove them from the oven and allow to cool for a few minutes.
  8. While you are baking the muffins you can cook down the strawberry compote. Add the strawberries to a small sauce pot on the stove over medium heat. Stir periodically as they cook.
  9. Once the strawberries reach a boil and become frothy on top turn the heat down, and allow them to simmer for about five minutes. Remove from heat. The juice should thicken up as they cool with the natural sugars and pectin in the fruit. No added sugar necessary.
  10. When the cakes have had a few minutes to cool it’s time to plate them. First, get them to unlock from the ramekin or cupcake tin by pressing a spoon around the edges. If you greased the baking vessel well enough they should come loose pretty easily. If you used a cupcake tin an easy way to get the cakes out is by putting a cookie sheet on top of the cupcake tin top-side down, and then flipping them over together while tightly holding the edges so the cookie sheet is now on the bottom. Lift the tin up, and they should drop right out onto the cookie sheet.
  11. Serve the cakes while still warm with the strawberry compote, and non-dairy whip cream if you’d like. You can save any left over cakes in the fridge. Enjoy them later by zapping them for a few seconds in the microwave until they are warm again throughout, but not cooked any further.

Fall Harvest Pizza

Vegan, Gluten Free, and Paleo Friendly When Made With CorEats Pizza Dough

This week we’re featuring another local Pittsburgh company in our recipe! We made this beautiful fall harvest pizza with fresh organic produce, and CorEats Pizza Dough Mix. CorEats sells a line of wholesome, easy to make dry mixes that cater towards just about every dietary restriction. All of the products they sell have simple, whole ingredients, and no weird artificial junk that you need to read a scientific research paper just to figure out what it is. Not only does CorEats carry savory mixes, but they have a ton of dessert mixes as well. If you love fresh baked sweets, but don’t always have the time to bake they’re a great option.

Luckily I don’t have any form of gluten intolerance or allergy, and I rarely eat gluten free. To be completely honest, as a lover of bread, gluten free can often times be a little lack luster for me. I was pleasantly surprised by the taste and consistency of the CorEats Pizza Dough. It had a light, doughy texture for a gluten free crust. Normally I expect gluten free breads to be pretty dense and chewy. The dough mix also contained Himalayan Pink Sea Salt which added a nice balance to the over all flavor.

We really wanted to stay in line with the mission of CorEats, and create a recipe that showcased wholesome food that everyone can enjoy. Using fresh organic vegetables, and a lot of warm, fall spices, we created an incredibly flavorful fall harvest pizza. This pizza is vegan, gluten free, and paleo. At our local farmers market, and food co-op, we found some lovely beets, cauliflower, and brussels sprouts. We prepared each ingredient with care in its own special blend of spices, and served them on top of a roasted red pepper sauce, topped with delicious pesto. If you live in a different region, feel free to sub in your own local seasonal autumn veggies.

Fall Harvest Pizza

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 package CoreEats pizza dough mix
  • 2 red bell peppers
  • 1 orange bell pepper
  • 1 large tomato
  • 1/2 yellow onion
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic
  • 2 beets
  • 1 tsp olive oil
  • pinch of sea salt
  • pinch of pepper
  • 1/4 cup cauliflower florets
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 cup shredded Brussels sprouts
  • 1 tbsp spicy mustard
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 cup fresh basil
  • 2 tbsp olive oil
  • 2 cloves garlic


  1. Wash and dry all of the produce.
  2. Cut peppers, tomato, and onion into large chunks. Add them into a large stock pot with four cloves of pealed garlic, two tablespoons olive oil, dried basil, dried rosemary, dried oregano, dried thyme, and red pepper flakes. Cook down for about a half hour.
  3. While the red pepper sauce is simmering prepare the toppings and crust.
  4. Peel the beets, and mandolin them into thin slices. Place them in a bowl and coat them with about a teaspoon of olive oil with a pinch of salt and pepper to taste. I like to think of these as little beet pepperoni that satisfy the craving for something crispy, and salty.
  5. Break down cauliflower into florets. Place them in a bowl and coat them with curry powder, turmeric, and paprika. This warm blend of spice adds to the fall feeling of the dish.
  6. Cut down Brussels sprouts into thin slices. Add them to a mixing bowl, and then add both types of mustard and apple cider vinegar. Make sure they are well coated.
  7. In a food processor or high powered blender prepare a pesto sauce to top the pizza with. Combine fresh basil, two tablespoons olive oil, and two cloves of garlic. Blend on high until it reaches a pesto consistency. Set aside in a bowl, or a squeeze bottle.
  8. Prepare the CorEats pizza crust as directed on the packaging. Pre-bake crust for about 15 minutes at 375.
  9. Once the sauce has had about a half hour to simmer remove the pot from heat. Give it a few minutes to cool, and then transfer to the food processor. Process until sauce is smooth. In lieu of a food processor you can use an immersion blender directly in the stock pot.
  10. Prepare the pizza by applying the sauce to the pre-baked crust. Top with beet slices, Brussels sprouts, and cauliflower.
  11. Bake pizza for 15 minutes. Remove from oven, and top with pesto sauce. Return pizza to the oven for a minute or two to warm pesto if desired. Enjoy.