Dairy-Free Molten Chocolate Cake
Indulge in the rich, decadent allure of Dairy-Free Molten Chocolate Cake—a dessert that's perfect for chocolate lovers and those seeking a dairy-free option without sacrificing indulgence. Made with silky dairy-free dark chocolate, creamy coconut oil, and a touch of vanilla, each bite offers a harmonious blend of deep cocoa flavors and gooey, molten goodness. The recipe's quick preparation—just 15 minutes of prep and 12 minutes in the oven—ensures you'll have a restaurant-quality dessert on your table in no time. Soft, gooey centers juxtapose perfectly with the lightly crisp edges, making these cakes a crowd-pleaser. Serve them warm with a scoop of dairy-free ice cream or a dusting of powdered sugar for a truly irresistible treat. Perfect for celebrations, intimate dinners, or whenever your sweet tooth calls!
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Recipe Information
Ingredients
- 150 grams Dark chocolate (dairy-free)
- 75 grams Coconut oil
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 2 large Egg yolks
- 100 grams Granulated sugar
- 50 grams All-purpose flour
- 1 tablespoon Cocoa powder
- 0.25 teaspoon Sea salt
Instructions
Preheat your oven to 220°C (428°F). Grease four ramekins (approximately 6 ounces each) with a small amount of coconut oil and dust with cocoa powder, tapping out the excess.
In a heatproof bowl, combine the dairy-free dark chocolate and coconut oil. Set the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water, and stir until melted and smooth.
Remove the bowl from the heat and stir in the vanilla extract. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened, about 2-3 minutes.
Gently fold the cooled chocolate mixture into the egg mixture using a spatula. Be careful not to deflate the eggs.
Sift the all-purpose flour, cocoa powder, and sea salt together. Gently fold these dry ingredients into the chocolate mixture until just combined.
Divide the batter evenly among the prepared ramekins and place them on a baking tray.
Bake the cakes in the preheated oven for 10-12 minutes, or until the edges are firm and the center is soft and gooey.
Remove from the oven and let sit for 1-2 minutes before carefully running a knife around the edges to loosen.
Invert each ramekin onto a serving plate and serve immediately. Optionally, dust with powdered sugar or serve with a scoop of dairy-free ice cream.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 173.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 200 mg | 15% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
