Vegan Molten Lava Cake

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

5 from 5 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving serving

Ingredients

The Cake:

½ cup all-purpose flour, spooned & leveled (you can use gluten-free 1:1 baking flour if needed)
6 tbsp high-quality cocoa powder, spooned & leveled
6 tbsp coconut sugar
½ tsp baking powder
½ tsp salt,
2 tbsp melted coconut oil
⅔ cup oat milk or almond milk
2 ½ tsp apple cider vinegar or white vinegar

The Molten Filling:

2 tbsp dairy-free chocolate chips
1 tbsp 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 tbsp 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

Grease your ramekins well & coat them in cocoa powder. My #1 tip! This ensures the lava cakes don’t get stuck to the sides of the ramekins when you flip them out onto a plate.

Make them in a muffin pan: You can make these vegan molten lava cakes without ramekins. Simply use a muffin or cupcake pan. The recipe will yield 4 smaller lava cakes since a cupcake pan is smaller than a ramekin. Add 1/2 tablespoon of ganache to each lava cake center and reduce the baking time to 10 – 14 minutes.

Make them Gluten-Free: Easily make these vegan molten lava cakes gluten-free by substituting the all-purpose flour with 1:1 gluten-free baking flour. This is the best brand.

Coconut Sugar: You can use light brown sugar instead of coconut sugar.

Serving Suggestions: I love serving vegan lava cakes with dairy-free vanilla ice cream, whipped coconut cream, or dairy-free whipped cream. Don’t forget to top them with fresh strawberries, raspberries, extra chocolate, and/or powdered sugar.

Freezing: You can easily freeze vegan lava cakes for up to 3 months. Let the lava cakes completely cool to room temperature, then add them to an airtight, freezer-safe container. You can freeze them for up to 3 months. When you are ready to enjoy, reheat them from frozen in the microwave until they are warmed through.

Storing: For best results, store leftovers in airtight containers in the refrigerator for up to 4 days.

Reheating: Reheat lava cakes in the microwave for 60 – 90 seconds or until warm.

Nutrition

Course Dessert

Cuisine American

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