Vegan Molten Lava Cake

These vegan molten lava cakes are warm, gooey, and incredibly easy to make. The perfect refined sugar-free chocolate dessert for two. No eggs or butter required!

Update: This recipe was first published in 2022 and has been updated with more tips and step-by-step photos showing how easy it is to make vegan lava cakes at home!

I've always loved lava cakes, especially the warm, gooey chocolate center paired with cold vanilla ice cream. That's why I created this easy, vegan version that's perfect for enjoying at home!

These molten lava cakes taste just like the real thing-moist, rich, and packed with gooey chocolate. Made with simple ingredients like cocoa powder, dairy-free chocolate, and coconut sugar, they're the perfect treat for two with no eggs, butter, or refined sugar.

Trust me, coming from a lava cake connoisseur, you need to try these!

Why you'll love this vegan recipe:

Rich, chocolaty, and indulgent - The ultimate chocolate lovers' treat.
Super gooey centers - Molten chocolate oozes with every bite.
No eggs or butter - Completely vegan and still delicious.
Refined-sugar-free - Sweetened with coconut sugar for a healthier option.
You can't tell they're vegan - Just as decadent as the classic version.
Perfect for date night - A cozy, shareable dessert for two.

Ingredients

These vegan molten lava cakes require just eight simple, healthier ingredients-no eggs, butter, refined oils, or sugars! Here's what you'll need:

Flour: I used all-purpose flour. Do not use coconut, almond, or oat flour! They will change the texture of the cake.
Cocoa Powder: For the best flavor, go for high-quality cocoa powder. I've found that Hershey's or Trader Joe's can be chalky and lack depth, so I recommend avoiding those. A rich, dark cocoa really takes these cakes to the next level!
Coconut Sugar: These lava cakes are refined-sugar-free and sweetened with coconut sugar. If you don't have it, light brown sugar works as a substitute, but I love how coconut sugar adds a slight caramel note.
Baking Powder: This helps the cakes rise and gives them that perfect, fluffy texture.
Coconut Oil: It keeps the cakes moist without making them taste like coconut. If you prefer, you can also use vegan butter.
Milk: I'm a fan of creamy oat milk, but unsweetened almond milk works well too. Any dairy-free milk should do the trick!
Vinegar: Apple cider vinegar or white vinegar will do the job. It's my secret trick to turn oat milk into a vegan buttermilk, helping the cakes rise and stay soft.
Chocolate Chips: Use your favorite dairy-free chocolate chips! These melt to create the gooey filling that makes the lava cakes so irresistible.

Instructions

These vegan molten lava cakes are super easy to make in just a few simple steps. Here's how:

vegan chocolate ganache in a mixing bowl for the centers of the cake

Melt the chocolate chips in the microwave in 30-second bursts. Once smooth, mix in cold oat milk until thick and pudding-like. Freeze for 10-15 minutes until firm and scoopable.

the dry ingredients for the cake nin a bowl

Whisk the dry ingredients together in a large bowl.

Add melted coconut oil and vegan buttermilk, then whisk until you have a thick, mousse-like batter.

adding a frozen chocolate ganache ball to the center of a lava cake

Grease two small ramekins with coconut oil and dust with cocoa powder. Fill each ramekin with half of the batter, then roll 1 tablespoon of frozen ganache into a ball and place it on top of the batter.

Cover the ball with the remaining batter.

vegan molten lava cake with powdered sugar on top

Bake at 400°F for 15-18 minutes. The edges should be set, but the center will still be jiggly. Then, let the cakes cool for a few minutes, then flip them onto plates. Dust with powdered sugar, add fresh berries and serve immediately. Enjoy!

Top tips

Grease and coat ramekins with cocoa powder - This step is crucial to prevent the lava cakes from sticking to the sides of the ramekins. Greasing the ramekins with coconut oil and dusting them with cocoa powder creates a non-stick surface, making it easy to flip the cakes onto a plate without mess.
Freeze the ganache - Ensure it is fully frozen before adding it to the batter. If the ganache is too soft, it might melt into the cake during baking, and you'll lose that gooey center. Freezing it gives you that perfect molten lava effect when the cake is baked!

Substituions & Variations

Make them Gluten-Free - Swap all-purpose flour for a 1:1 gluten-free baking flour for gluten-free lava cakes.
Make them Dairy-Free - These vegan lava cakes are already dairy-free.
Coconut Oil - Swap it out for vegan butter if you prefer. If you are not vegan, you can use regular butter, too.
Oat Milk - Any unsweetened plant-based milk like almond or soy milk will work great in place of oat milk.
Coconut Sugar - If you don't have coconut sugar, you can use light brown sugar instead, though it may slightly alter the flavor.
Chocolate Chips - Use your favorite dairy-free chocolate or even chopped dark chocolate for the ganache. If you like a sweeter cake, try using a milk chocolate variety.
Add-ins - Feel free to get creative with your filling! Add a few chopped nuts (like walnuts or almonds) or a spoonful of peanut butter for a different twist on the classic. Or you can just top the lava cakes with toasted pecans or walnuts.

Equipment

Here's what you'll need to make these vegan molten lava cake recipes for two. Clean-up is easy!

Two Mixing Bowls
Two 4-ounce or 5-punce Small Ramekins
Measuring Tools

Storage

Store any leftover lava cakes in an airtight container at room temperature for up to 2 days. You can refrigerate them for up to 4 days to keep them fresh. When reheating, microwave them for 15-20 seconds to restore their gooey center. You can also freeze the unbaked lava cakes for up to 1 month. Just bake them directly from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions

What if I don't have ramekins?

No worries! You can use a muffin or cupcake pan instead. The recipe will yield four smaller lava cakes, and you'll want to add ½ tablespoon of ganache to each center. Reduce the baking time to 10-14 minutes.

Can I make these lava cakes gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for the best texture.

Can I make these lava cakes ahead of time?

Yes! You can prepare the cakes up to the point of baking and store them in the fridge for up to 24 hours. When you're ready, just bake them as usual.

Can you freeze lava cakes?

Yes! Let the cakes cool completely, then store them in an airtight, freezer-safe container. They'll keep in the freezer for up to 3 months. When you're ready, reheat from frozen in the microwave until warmed through.

Can I double or triple the recipe?

Yes! This recipe makes two lava cakes, but you can easily adjust it to make more. Just use the recipe card at the bottom of the page to change the serving size, and the baking measurements will automatically adjust.

gooey and soft dairy-free molten lava cake

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Did you make this recipe?

Remember to leave a review and let me know how it turned out! Also, tag me @healthfulblondie on Instagram with #healthfulblondie. I love seeing and sharing your creations!

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