Vegan Molten Lava Cake
User Reviews
5
Vegan Molten Lava Cake
Description
The Vegan Molten Lava Cake recipe creates a rich chocolate cake with a molten center using carefully combined ingredients. The cake batter combines all-purpose or gluten-free flour with cocoa powder, coconut sugar, baking powder, and baking soda. Melted coconut oil adds moisture and richness, while the vegan buttermilk made from oat or almond milk mixed with vinegar helps tenderize the cake and activate the leavening agents.
The molten filling is prepared by melting dairy-free chocolate chips and mixing with cold oat milk, then chilling it until firm. This frozen ganache is placed in the center of the batter-filled ramekins, then covered with more batter. When baked, the cakes set around the edges but retain a soft, gooey core due to the frozen ganache.
The cakes bake at 400°F for about 15-18 minutes until almost set but still soft in the center. They can be flipped out of greased and cocoa-dusted ramekins or made in a muffin pan for smaller portions. Toppings like dairy-free whipped cream or fresh berries complement the intense chocolate flavor. The recipe also suggests freezing and reheating options to enjoy later.
Ingredients
The Cake:
- ½ cup all-purpose flour spooned & leveled (you can use gluten-free 1:1 baking flour if needed)
- 6 tablespoon cocoa powder spooned & leveled, high-quality
- 6 tablespoon coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon coconut oil melted
- 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 oat milk cold, 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
- Grease ramekins well and dust with cocoa powder to prevent sticking when flipping out the lava cakes.
- Alternatively, use a muffin pan to make four smaller lava cakes; reduce baking time to 10–14 minutes and use ½ tablespoon ganache per cake.
- For gluten-free cakes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- You can swap coconut sugar for light brown sugar if desired.
- Serve with dairy-free vanilla ice cream, whipped coconut cream, or fresh berries to complement the molten chocolate center.
- Lava cakes freeze well for up to 3 months when stored in airtight containers; reheat from frozen in the microwave until warmed through.
- Store leftovers in airtight containers in the refrigerator for up to 4 days; reheat in microwave for 60–90 seconds before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 76g | 25% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 883mg | 37% |
| Potassium | 309mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Calcium | 203mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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