Vegan Molten Lava Cake
Indulge in the ultimate plant-based decadence with this Vegan Molten Lava Cake recipe, a dessert that’s as impressive as it is easy to make! Featuring a rich, fudgy outer layer and an irresistible molten chocolate core, these individual-sized treats are crafted with wholesome ingredients like almond milk, coconut sugar, and dark chocolate chips for a guilt-free indulgence. Ready in just 30 minutes, this recipe uses the magic of a vegan buttermilk made with apple cider vinegar to create a perfectly moist texture, while a luxurious vegan chocolate square hidden in the center delivers a gooey surprise in every bite. Perfect for dinner parties, romantic evenings, or a solo treat-yourself moment, it pairs beautifully with vegan whipped cream or fresh berries for an unforgettable dessert experience. Key phrases like "vegan chocolate lava dessert," "easy vegan desserts," and "plant-based molten cake recipe" make this a must-try for chocolate lovers seeking dairy-free and egg-free options!
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 0.25 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut sugar
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips
- 0.25 cup Coconut oil (melted)
- 6 pieces Vegan chocolate squares
Instructions
Preheat your oven to 350°F (175°C) and lightly grease six ramekins.
In a small mixing bowl, combine the almond milk and apple cider vinegar. Set aside for 5 minutes to curdle slightly, creating a vegan 'buttermilk'.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the coconut sugar to the flour mixture and whisk together until well combined.
To the almond milk mixture, add the vanilla extract and melted coconut oil. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Fold in the dark chocolate chips into the batter gently.
Divide the batter evenly among the prepared ramekins, filling them halfway.
Place a vegan chocolate square into the center of each filled ramekin and cover with the remaining batter.
Arrange the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes until the edges are firm but the center remains soft.
Remove from the oven and let them sit for 1-2 minutes before carefully turning them out onto individual plates.
Serve immediately while the center is still molten, optionally topping with vegan whipped cream or berries.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 39.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 324 mg | 7% | |
*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.
