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:

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.

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.

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.

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
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.
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.
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.
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.
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.

More vegan dessert recipes!
Looking for other recipes like this? Try these:
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!
📖 Recipe

Vegan Molten Lava Cake
Ingredients
The Cake:
- ½ cup all-purpose flour, spooned & leveled (you can use gluten-free 1:1 baking flour if needed)
- 6 tablespoon high-quality cocoa powder, spooned & leveled
- 6 tablespoon coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon salt,
- 2 tablespoon melted coconut oil
- ⅔ cup oat milk or almond milk
- 2 ½ teaspoon apple cider vinegar or white vinegar
The Molten Filling:
- 2 tablespoon dairy-free chocolate chips
- 1 tablespoon cold oat milk or almond milk
Instructions
- Preheat oven to 400°F.
- Make Vegan Buttermilk. Mix the oat milk and vinegar together to make your vegan buttermilk. Set it to the side.
- Make Ganache Filling. In a small microwave-safe bowl, melt chocolate chips in 30-second increments. When it's melted and silky, add the cold oat milk. Mix together, it will be thick and pudding-like. Freeze for 10-15 minutes - it should be very hard and scoopable.
- Prep Ramekins. Grease two small (4 or 5-ounce) ramekins with coconut oil and dust them with cocoa powder.
- Make Cake Batter. Whisk the dry ingredients together in a large bowl. Then, add the melted coconut oil and vegan buttermilk. Whisk together. It will be pretty thick and mousse-y batter.
- Prepare Lava Cake. Fill half of the ramekin with the batter. Then scoop 1 tablespoon of the frozen chocolate ganache and place the frozen chocolate ball on top of the batter. Cover with remaining batter.
- Bake. Bake at 400°F for 15 - 18 minutes. It should be ALMOST completely set, but the center will still be jiggly.
- Flip & Decorate. Let the lava cake cool in the ramekin for a few minutes; then place a small plate over the top of the ramekin and carefully turn it over. Remove the ramekin so the cake is in the center of the plate. Dust with powdered sugar and top with fresh berries. Serve immediately.
Notes
Nutrition
I only recommend products I absolutely love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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