Vegan Molten Chocolate Lava Cakes

Vegan Molten Chocolate Lava Cakes

These vegan molten chocolate lava cakes have a soft, fudgy cake and a warm, gooey chocolate center. Made with simple pantry ingredients and no eggs, butter, or refined sugar, they're an easy chocolate dessert for two.

5 from 6 votes

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Prep Time 10

Cook Time 20

Total Time 40

Serving cakes

Ingredients

The Cake:

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

The Molten Filling:

2 Tablespoons dairy-free chocolate chips
1 Tablespoon cold oat milk or almond milk

Instructions

Preheat the oven. Preheat the oven to 400°F.
Make the vegan buttermilk. Mix the oat milk and vinegar together and set aside.
Make the ganache. Melt the chocolate chips in the microwave in 30-second bursts. Stir in the cold oat milk until thick and pudding-like. Freeze for 10 to 15 minutes, until firm and scoopable.
Prep the ramekins. Grease two 4 or 5-ounce ramekins with coconut oil and dust them with cocoa powder.
Make the batter. Whisk the flour, cocoa powder, coconut sugar, baking powder, and salt together in a large bowl. Add the melted coconut oil and vegan buttermilk and whisk until combined. The batter will be thick and mousse-like.
Assemble. Fill each ramekin halfway with batter. Roll 1 tablespoon of frozen ganache into a ball and place it in the center. Cover completely with the remaining batter.
Bake. Bake at 400°F for 15 to 18 minutes, until the edges are set but the center still has a little jiggle.
Flip and serve. Let the cakes cool in the ramekins for a few minutes. Place a small plate on top, carefully flip, and remove the ramekin. Dust with powdered sugar, top with fresh berries, and serve warm.

Notes

Grease and dust your ramekins. Greasing with coconut oil and dusting with cocoa powder keeps the cakes from sticking, so they flip out cleanly.

No ramekins? Use a muffin tin. You'll get 4 smaller lava cakes. Use ½ tablespoon of ganache in each and bake for 10 to 14 minutes.

Make them gluten-free. Swap the all-purpose flour for a 1:1 gluten-free baking flour.

Coconut sugar swap. Light brown sugar works instead.

Serving suggestions. Serve with dairy-free vanilla ice cream or coconut whipped cream, and top with fresh berries or powdered sugar.

Make ahead and freeze. Freeze the unbaked cakes in their ramekins, covered, for up to 1 month. Bake from frozen, adding a few extra minutes.

Storing. Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating. Microwave for 15 to 20 seconds, until warm.

Nutrition

Course Dessert

Cuisine American

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