Vegan Chocolate Fondant Cake
Indulge in the decadent allure of this Vegan Chocolate Fondant Cake, a plant-based twist on a classic dessert that's as rich and gooey as its traditional counterpart. Made with velvety vegan dark chocolate, creamy almond milk, and a flaxseed egg substitute, this cake boasts a perfectly molten center and a luscious, chocolatey flavor. The recipe is straightforward and can be prepared in just 35 minutes, making it ideal for impressing dinner guests or treating yourself to a luxurious dessert. Served warm with a scoop of vegan ice cream or a swirl of coconut cream, this dairy-free, egg-free masterpiece is guaranteed to satisfy your chocolate cravings while catering to vegan and dairy-free diets. Perfect for special occasions or a cozy evening at home, this irresistible chocolate fondant cake is a must-try for dessert lovers. Keywords: vegan chocolate fondant cake, dairy-free dessert, plant-based molten chocolate cake, easy vegan chocolate cake recipe, decadent vegan dessert.
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Recipe Information
Ingredients
- 200 grams Vegan dark chocolate
- 100 grams Vegan butter
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water
- 150 grams All-purpose flour
- 15 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Coconut sugar
- 1 teaspoon Vanilla extract
- 150 milliliters Unsweetened almond milk
Instructions
Preheat your oven to 180°C (350°F). Lightly grease six fondant molds or ramekins with vegan butter and dust them with a little cocoa powder to prevent sticking.
In a small bowl, mix the flaxseed meal with water. Let it sit for 5-10 minutes until it forms a gel-like consistency. This will serve as your egg replacement.
In a heatproof bowl, melt the vegan dark chocolate and vegan butter over a simmering pot of water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
Add the coconut sugar to the dry ingredients and mix well.
In another bowl, combine the flaxseed mixture, vanilla extract, and almond milk. Mix until well combined.
Slowly pour the almond milk mixture into the cooled chocolate mixture and stir until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be cautious not to over-mix the batter.
Divide the batter evenly among the prepared fondant molds or ramekins.
Place the molds/ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until the edges are firm and the center remains soft.
Remove from the oven and let the fondant cakes cool in the molds for a few minutes. Carefully invert them onto serving plates.
Serve immediately, so the center remains molten, with a scoop of vegan ice cream or a drizzle of coconut cream if desired.
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 405.6 g | 147% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 221.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 449 mg | 35% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1566 mg | 33% | |
*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.
