Vegan Chocolate Lava Cake
Indulge in the decadence of a rich and gooey *Vegan Chocolate Lava Cake*—a plant-based twist on the classic dessert that's both irresistibly chocolatey and surprisingly easy to make. Perfect for impressing guests or treating yourself, these individual cakes feature a moist, tender crumb and an ooey-gooey molten chocolate center thanks to chunks of luscious vegan dark chocolate hidden within. With just 15 minutes of prep time and a short bake, this recipe combines pantry staples like cocoa powder, almond milk, and flour to create a dairy-free, egg-free delight. Serve these warm with a scoop of vegan ice cream or fresh berries for a swoon-worthy dessert that’s as crowd-pleasing as it is cruelty-free. Ideal for special occasions or date nights, this indulgent recipe is your go-to for making the ultimate vegan chocolate treat.
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Recipe Information
Ingredients
- 120 ml Unsweetened almond milk
- 1 tbsp Apple cider vinegar
- 100 g All-purpose flour
- 30 g Cocoa powder
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 100 g Granulated sugar
- 3 tbsp Vegetable oil
- 1 tsp Vanilla extract
- 100 g Vegan dark chocolate
Instructions
Preheat your oven to 180°C (350°F). Lightly grease four ramekins and set them aside.
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan buttermilk.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the granulated sugar, vegetable oil, and vanilla extract until well combined.
Add the vegan buttermilk mixture to the wet ingredients and stir until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and no lumps remain.
Divide the batter evenly among the prepared ramekins.
Break the vegan dark chocolate into small pieces (about 25g per ramekin) and gently push the pieces into the center of each filled ramekin, ensuring they are fully submerged.
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes until the edges are set, but the center remains soft.
Once baked, carefully remove the ramekins from the oven and let them cool for a couple of minutes.
To serve, run a knife around the edge of each cake to loosen it, and invert it onto a plate. Serve warm for the best gooey center effect.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 136.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 318 mg | 24% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1126 mg | 24% | |
*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.
