Servings
Font
Back
5.0 from 15 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 serving
Calories: 446 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Make Vegan Buttermilk. Mix the oat milk and vinegar together to make your vegan buttermilk. Set it to the side.
  3. 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.
  4. Prep Ramekins. Grease two small (4 or 5-ounce) ramekins with coconut oil and dust them with cocoa powder.
  5. 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.
  6. 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.
  7. Bake. Bake at 400°F for 15 - 18 minutes. It should be ALMOST completely set, but the center will still be jiggly.
  8. 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 ½ 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 Information

Calories 446kcal (22%) Carbohydrates 76g (25%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 883mg (37%) Potassium 309mg (9%) Fiber 7g (28%) Sugar 23g (46%) Calcium 203mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 2serving

Amount Per Serving

Calories 446

% 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.