Vegan Molten Chocolate Cake
Indulge in decadence with this Vegan Molten Chocolate Cake, a plant-based twist on the classic dessert that's rich, gooey, and irresistibly delicious. Featuring creamy silken tofu, velvety vegan dark chocolate, and aromatic vanilla extract, this recipe delivers a perfectly soft and molten center while being dairy-free and egg-free. The batter comes together in just 15 minutes and bakes in under 12, making it an ideal dessert for dinner parties or cozy nights in. Serve these personal-sized treats straight from the ramekin or invert them onto plates to reveal the luscious molten core, pairing them with fresh berries or your favorite dairy-free ice cream for an unforgettable dessert experience. Perfect for vegans and chocolate lovers alike, this recipe proves that indulgence and conscious eating go hand in hand!
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Recipe Information
Ingredients
- 150 grams Dark chocolate (vegan)
- 120 ml Unsweetened almond milk
- 60 ml Coconut oil
- 125 grams All-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Granulated sugar
- 60 grams Silken tofu
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and lightly grease four ramekins with a bit of coconut oil, then set them aside.
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in the microwave in 30-second increments, stirring between each, until the chocolate is completely melted and smooth. Allow to cool slightly.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a food processor or blender, blend the silken tofu until smooth and creamy. Add the almond milk, sugar, and vanilla extract, then blend again until well mixed.
Pour the blended tofu mixture into the bowl with the dry ingredients, then add the melted chocolate mixture. Gently fold together until just combined and batter is smooth.
Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet.
Bake in the preheated oven for about 10-12 minutes. The edges should be firm, but the center should still be soft.
Let the cakes cool in the ramekins for 5 minutes before gently running a knife around the edges to help remove them.
Invert the cakes onto serving plates and serve immediately for that perfect molten center.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 173.4 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 387 mg | 30% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1733 mg | 37% | |
*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.
